Classic American Chicken Pot Pie

Ingredients

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

Method

1. 01
   Preheat your oven to 425°F (220°C).
2. 02
   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. 03
   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. 04
   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. 05
   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. 06
   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. 07
   Combine the sauce with the cooked chicken and vegetables. Mix well to coat all ingredients evenly.
8. 08
   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. 09
   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.