Chicken Pot Pie How to Make a Cracking Classic - Chef YoYo

Name: Chicken Pot Pie How to Make a Cracking Classic - Chef YoYo
Ingredients: 2 ½ cups (300g) all-purpose flour, plus more for dusting; 1 teaspoon (5g) salt; 1 cup (227g) cold unsalted butter, cut into cubes; ½ cup (120ml) ice water, plus more if needed; 1 large egg, beaten (for egg wash); 2 tablespoons (30ml) olive oil; 1 large onion, chopped; 2 carrots, peeled and chopped; 2 celery stalks, chopped; 8 ounces (225g) button mushrooms, sliced; 4 tablespoons (60g) unsalted butter; ½ cup (60g) all-purpose flour; 4 cups (950ml) chicken broth; 1 cup (240ml) heavy cream; 2 cups (300g) cooked chicken, shredded (about 1 ½ pounds bone-in chicken thighs); 1 cup (150g) frozen peas; 1 cup (150g) frozen corn; 1 teaspoon (5g) dried thyme; ½ teaspoon (2.5g) dried rosemary; Salt and freshly ground black pepper to taste; 1/4 cup chopped fresh parsley for garnish

chefyoyo.com

Learn how to make chicken pot pie a proper British comfort food This creamy savory classic is easier than you think Flaky crust rich filling get the recipe

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Ingredients

2 ½ cups (300g) all-purpose flour, plus more for dusting
1 teaspoon (5g) salt
1 cup (227g) cold unsalted butter, cut into cubes
½ cup (120ml) ice water, plus more if needed
1 large egg, beaten (for egg wash)
2 tablespoons (30ml) olive oil
1 large onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
8 ounces (225g) button mushrooms, sliced
4 tablespoons (60g) unsalted butter
½ cup (60g) all-purpose flour
4 cups (950ml) chicken broth
1 cup (240ml) heavy cream
2 cups (300g) cooked chicken, shredded (about 1 ½ pounds bone-in chicken thighs)
1 cup (150g) frozen peas
1 cup (150g) frozen corn
1 teaspoon (5g) dried thyme
½ teaspoon (2.5g) dried rosemary
Salt and freshly ground black pepper to taste
1/4 cup chopped fresh parsley for garnish