American · main

Chicken Pot Pie with Flaky Butter Crust

Chicken Pot Pie with Flaky Butter Crust reads richness 5.9, umami 4.6 and allium 4.3 on Palate's 0–10 flavor X-ray — a American main, about 2 hr 4 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Richness 5.9 · Umami 4.6 · Allium 4.3 · Sweetness 3.7 · Salinity 3.4 · Earthy 2.8 · Herbaceous 1.6 · Warm Spice 1.5 · Bitterness 1.2 · Nutty 1.2 · Fruity 1.0 · Heat 0.8 · Sourness 0.8 · Floral 0.7

What's in it (16)

Time & effort: about 2 hr 4 min (1 hr 9 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 76.8 kcal, 7.6 g protein, 5.2 g fat, 6.7 g carbs

Dietary: Contains meat · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

  1. Make the dough: in a food processor, pulse 1 1/2 cups of the flour with 1/4 teaspoon salt to combine. Scatter in 10 tablespoons of the cold cubed butter and pulse in short bursts until the mixture looks like coarse meal with some pea-sized pieces of butter remaining, about 10 pulses. With the processor running, add the ice water 1 tablespoon at a time just until the dough clumps together when pinched (you'll use 4-6 tablespoons total). Turn the dough out, pat it into a disk, wrap in plastic, and refrigerate at least 45 minutes.
  2. While the dough chills, season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Melt 2 tablespoons of the remaining butter in a large Dutch oven or deep oven-safe skillet over medium-high heat. Sear the chicken in a single layer until golden on the first side, 4-5 minutes; flip and cook until golden on the second side and just cooked through, 3-4 minutes more. Transfer the chicken to a plate.
  3. Melt the remaining 1 tablespoon butter in the same pot. Add the onion, carrots, and celery; cook, stirring occasionally, until the onion is translucent and just starting to soften, 6-7 minutes.
  4. Add the mushrooms and cook, stirring occasionally, until they release their liquid and it evaporates, 5-6 minutes. Add the garlic and cook until fragrant, 30 seconds.
  5. Sprinkle the remaining 1/4 cup flour over the vegetables and stir constantly until no dry flour remains, about 1 minute. Slowly whisk in the chicken broth, scraping up any browned bits from the bottom of the pot, and bring to a simmer.
  6. Simmer, stirring occasionally, until the mixture has thickened enough to coat the back of a spoon, 6-8 minutes. Stir in the heavy cream, return to a bare simmer, and cook 2 minutes more.
  7. Off the heat, stir the seared chicken and any accumulated juices, the peas, and the thyme into the pot. Season with the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper, plus more to taste. Pour the filling into a 9-inch deep-dish pie plate or 2-quart baking dish; let cool 10 minutes while you roll the dough.
  8. Preheat the oven to 400°F. On a lightly floured surface, roll the dough into a round about 1 inch wider than your dish. Drape it over the filling, trim the excess to a 1/2-inch overhang, and crimp the edge decoratively against the rim of the dish. Cut 4 small slits in the center to vent steam.
  9. Brush the crust with the egg wash. Set the dish on a rimmed baking sheet to catch any drips and bake until the crust is deeply golden and the filling is bubbling through the vents, 35-40 minutes. Let rest 10 minutes before serving.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.