Classic American Chicken Pot Pie

Ingredients

• 2 cups all-purpose flour sifted
• 1/2 cup unsalted butter chilled and diced
• 1 teaspoon salt
• 3-4 tablespoons cold water
• 1 pound chicken breast cubed
• 1 cup carrots diced
• 1 cup peas frozen
• 1 cup potatoes diced
• 1/2 cup celery sliced
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1/4 teaspoon black pepper ground
• 1/4 teaspoon salt
• 1 3/4 cups chicken broth
• 2/3 cup milk

Instructions

1. 1 Preheat your oven to 425°F (220°C).
2. 2 In a medium bowl, combine 2 cups of sifted flour and 1 teaspoon of salt. Cut in 1/2 cup of chilled butter until the mixture resembles coarse crumbs.
3. 3 Add 3-4 tablespoons of cold water, one tablespoon at a time, mixing until the dough holds together. Form the dough into a ball, wrap in plastic wrap, and refrigerate.
4. 4 In a large saucepan, cook 1 pound of cubed chicken, 1 cup of diced carrots, 1 cup of diced potatoes, and 1/2 cup of sliced celery in boiling water for 15 minutes. Stir in 1 cup of frozen peas during the last 5 minutes. Drain and set aside.
5. 5 In the same saucepan, melt 1/3 cup of butter over medium heat. Stir in 1/3 cup of flour, 1/4 teaspoon of black pepper, and 1/4 teaspoon of salt. Cook for 2 minutes while stirring continuously.
6. 6 Gradually whisk in 1 3/4 cups of chicken broth and 2/3 cup of milk. Simmer over medium heat until the mixture thickens and starts to bubble.
7. 7 Combine the sauce with the cooked chicken and vegetables. Mix well to coat all ingredients evenly.
8. 8 Roll out half of the refrigerated dough to fit a 9-inch pie dish. Place it in the dish, pressing it against the sides.
9. 9 Pour the chicken and vegetable filling into the dough-lined pie dish.
10. 10 Roll out the remaining dough and place it over the filling. Seal the edges by crimping with your fingers or a fork. Cut several slits in the top to allow steam to escape.
11. 11 Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown. Let it cool for 10 minutes before serving.