Delicious Chicken Pot Pie Recipe: Flaky Crust and Creamy Broth

Preheat the Oven: Preheat your oven to 375°F (190°C).

Cook the Chicken: Melt the butter in a large pot over medium-high heat, then add the olive oil, garlic, and chicken. Stir until the chicken is golden, about 3 minutes.

Add Vegetables: Stir in the carrots and mushrooms, then sprinkle the flour over the top. Stir until it’s all combined with the chicken and vegetables. Cook for 5 minutes.

Add Liquids: Pour in the chicken stock and wine, stirring well. Let it cook and thicken for a few minutes.

Season and Thicken: Add salt, pepper, and fresh thyme. Stir in the cream and let the mixture bubble up and thicken, about 3 minutes. Turn off the heat.

Prepare the Bowls: Pour the filling into four individual baking dishes (round bowls) and let it cool.

Roll the Dough: Divide the dough into four and roll each piece into a circle. Trim each circle to 1/2-inch larger than the top of the bowl.

Egg Wash: Brush the outside edges of each bowl with the beaten egg, then place the dough on top. Press the dough so that the edges stick to the outside of the bowl. Use a small cookie cutter or knife to cut little vents in the surface of the dough.

Bake the Pot Pies: Bake for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly.

Serve: Let cool for a few minutes before serving. Enjoy your delicious chicken pot pies!