Chicken Pot Pie Crostata features a rich, creamy chicken filling wrapped in a flaky pie crust. This recipe is all flavor no fuss and makes a perfect weeknight dinner.
Course Main Course
Prep Time 30minutes
Cook Time 45minutes
Total Time 1hour15minutes
1small celery heartapproximately 4-5 stalks
4sprigs fresh thyme
2Tball purpose flour
2premade pie dough
Preheat the oven to 425 degrees. Line a sheet pan with parchment paper.
Peel the carrots and dice into ¼-inch pieces. Finely dice the celery, being sure to include all of the leaves. Peel, half and finely dice the onion.
Remove the thyme and parsley leaves from the stem and roughly chop. Cut the chicken breast into 1-inch chunks.
Place 2 Tb butter and 1 Tb olive oil in a large nonstick pan over medium-high heat. Once melted, add the carrots first and cook for 2 minutes. Next, add the chicken breast and cook for 3-4 minutes or until the first side starts to brown.
Turn the chicken over and then add the celery, onions, and thyme to the chicken. Cook for about 5 minutes or until the onions and celery are soft.
Turn the heat down to medium and add the flour to the pan. Stir to combine. Cook for 2 minutes then add the chicken stock, heavy cream, peas, salt, pepper, celery salt, onion powder, garlic powder, and Italian seasoning. Mix well.
Once the sauce has thickened to a creamy, thick consistency (you're looking for thicker than gravy but not quite pudding texture), turn the heat off and add 2 Tb chopped parsley.
Spread the chicken mixture out on a small sheet pan to cool for about 15 minutes. The mix should be room temperature or cooler when you pour it into the pie dough.
Spread the two pie doughs out on the prepared sheet pan. It's okay if the edges overlap since you're going to fold up the edges before baking. Split the chicken mixture between the two doughs. Spread out, leaving about 1½ inches around the edge empty.
Crack the egg into a small bowl and whisk with 1 Tb of water. Using a pastry brush, spread a thin even layer of egg wash on the clean edge of the pie dough.
After the dough edge is coated in egg, start folding the dough back on top of the filling in the center. See the photo above for reference. You should see about 4-5 inches of filling in the center once you'll fold all the edges up. There is no wrong way to fold a crostata so don't worry. Just be careful not to pull too hard or you'll tear the bottom of the crust.
Coat the top of the pie dough with egg wash and season with a pinch of salt and pepper. Place in the oven for 20-25 minutes until golden brown.
Remove from the oven and increase the oven heat to 450 degrees. Grate the fontina cheese. Sprinkle the top of the dough and filling with the grated cheese (1 oz for each crostata) and put the crostatas back in the oven.
Bake for another 7-8 minutes until the cheese is starting to brown. Allow the crostatas to cool for at least 5 minutes before cutting.
Chicken Pot Pie Crostata https://cookingandcussing.com/chicken-potpie-crostata/