Ingredients
For the Crust
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4 tablespoons butter, chilled and cubed
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4 tablespoons shortening or lard, chilled and cubed
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1¼ cups all-purpose flour
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½ teaspoon kosher salt
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2 tablespoons ice water
For the Filling
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2 cups chicken broth (about one 14-ounce can), preferably low-sodium
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2 boneless, skinless chicken breasts, about 1 pound total
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4 tablespoons butter, divided
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1 small onion, minced
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2 celery stalks, diced
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2 carrots, peeled and diced
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1 teaspoon fresh thyme or ½ teaspoon dried thyme
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3 tablespoons all-purpose flour
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1 cup milk
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1 cup peas, preferably frozen
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Kosher salt, to taste
Instructions
1. Prepare the Crust
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Add the chilled butter, shortening or lard, flour, and salt to a food processor. Pulse until the mixture resembles coarse cornmeal.
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Sprinkle in the ice water and pulse a few times, just until the dough begins to come together. Add the water gradually as needed, without overmixing.
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Transfer the dough to parchment paper or plastic wrap. Gather it into a ball, flatten it into a disk, and wrap it.
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Refrigerate for 30 minutes or until chilled.
2. Cook the Chicken
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Place the chicken breasts and chicken broth in a saucepan. Bring to a boil, then reduce the heat to a simmer.
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Partially cover and simmer for about 12 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
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Transfer the chicken to a plate and reserve the broth.
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Once cool enough to handle, cut the chicken into bite-sized pieces.
3. Prepare the Filling
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Melt 1 tablespoon of butter in a saucepan over medium heat. Add the onion and cook for about 4 minutes, until translucent.
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Add the celery, carrots, and thyme. Cook for another 3 minutes.
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Add the remaining 3 tablespoons of butter and let it melt. Sprinkle in the flour and stir to coat the vegetables. Cook for 1–2 minutes, stirring frequently.
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Gradually stir in the milk and reserved chicken broth until smooth.
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Add the chopped chicken and peas. Simmer over low to medium-low heat for about 10 minutes, stirring occasionally, until the filling is thick and creamy.
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Season with kosher salt to taste.
4. Assemble the Pot Pies
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Preheat the oven to 400°F.
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Divide the filling among four 10-ounce ramekins, or transfer it to one large pie dish.
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Lightly flour a work surface and roll the chilled dough to about ¼ inch thick.
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Place a ramekin upside down on the dough and cut around it, leaving about ½ inch of extra dough around the edge. Repeat for the remaining ramekins, or cut a top crust sized for the large dish.
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Place the dough over each ramekin or the pie dish. Gently press and pinch the edges to help the crust adhere.
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Cut three small slits in each crust to let steam escape.
5. Bake and Serve
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Arrange the ramekins on a baking sheet to catch any spills.
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Bake at 400°F for about 30 minutes, until the crust is golden and the filling is bubbling.
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Let the pot pies cool briefly before serving, as the filling will be very hot.
Notes
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Keep the crust cold: Chilled butter and shortening help create a tender, flaky crust. If the dough becomes too soft while rolling, refrigerate it briefly.
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Avoid overworking the dough: Pulse only until it begins to come together to help prevent a tough crust.
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Make a smooth gravy: Stir the flour into the melted butter and vegetables before adding the liquids. Add the milk and broth gradually to minimize lumps.
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Let the filling thicken: The filling should be creamy rather than watery before it goes into the ramekins.
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Prevent soggy crust: Cut steam vents in the dough and avoid overfilling the dishes.
