Chicken Pot Pie with Herb and Cheddar Crust
A comforting Chicken Pot Pie featuring a flaky herb and cheddar crust, packed with savory chicken and fresh vegetables, perfect for any occasion.
Ingredients
Filling Ingredients
- 2 cups cooked chicken Shredded or diced, store-bought rotisserie chicken recommended.
- 1 cup mixed vegetables Peas and carrots work well; can add frozen corn or green beans.
- 1 cup chicken broth Homemade is best for flavor.
- 1/2 cup sour cream Greek yogurt is a lighter option.
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons thyme Fresh thyme elevates flavor.
- to taste salt and pepper
Crust Ingredients
- 2 cups all-purpose flour Whole wheat can be used for a nutty twist.
- 1 teaspoon baking powder For crust lift.
- 1/2 teaspoon salt Essential for flavor balance.
- 1/2 cup chilled butter Cut into cubes, the colder the better.
- 1 cup shredded cheddar cheese Use sharp cheddar for bolder flavor.
- 1/4 cup cold water Adjust as needed for dough consistency.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a bowl, mix together the cooked chicken, mixed vegetables, chicken broth, sour cream, garlic powder, onion powder, thyme, salt, and pepper.
- In a separate bowl, combine the flour, baking powder, and salt for the crust. Blend in the chilled butter until the mixture resembles coarse crumbs.
- Stir in the cheddar cheese, and gradually add cold water, mixing until the dough comes together.
- Roll out the dough on a floured surface and press it into a 9-inch pie dish.
- Fill the crust with the chicken and vegetable mixture, spreading it evenly.
- Roll out the remaining dough for a top crust or create a lattice design. Place over the filling and seal the edges.
- Cut a few slits in the top to let steam escape.
- Bake for 30 minutes or until the crust is golden brown and the filling is bubbling.
Notes
Chill your ingredients for a flaky crust. Taste as you go, adjusting seasoning as needed. Allow the pie to rest for 10 minutes before slicing.