Cheesy Chicken, Broccoli & Potato Pot Pie with Rough-Puff Crust

A hearty chicken pot pie with broccoli, Yukon Gold potatoes, onion and sharp cheddar in a creamy sauce, topped with homemade three-fold rough-puff pastry. No celery, carrots, peas or mushrooms. Makes one generous top-crust pie in a 2 1/2- to 3-quart baking dish. Allow about 1 hour 45 minutes to 2 hours including chilling, baking and resting; some steps overlap.

Servings: 6 ·

Ingredients

ROUGH-PUFF TOP CRUST 1 1/2 cups all-purpose flour, plus extra for rolling 1/2 teaspoon salt 3/4 cup (1 1/2 sticks; 6 ounces) cold unsalted butter, cubed 6-8 tablespoons ice water, as needed 1 egg beaten with 1 tablespoon water, for brushing FILLING 3 cups cooked chicken, cut into bite-size pieces 2 cups small broccoli florets 1 cup peeled Yukon Gold potatoes, cut into 1/2-inch cubes 1 medium yellow onion, diced 2 tablespoons unsalted butter 2 garlic cloves, minced 1/4 cup all-purpose flour 1 1/2 cups low-sodium chicken broth, plus a splash if needed 1/2 cup heavy cream 1 teaspoon Dijon mustard 1/2 teaspoon dried thyme 1/2 teaspoon black pepper Up to 1/2 teaspoon salt, to taste after adding cheese 1 1/2 cups (about 6 ounces by weight) freshly shredded sharp cheddar cheese

Instructions

1. MAKE THE PASTRY: Mix 1 1/2 cups flour and 1/2 teaspoon salt. Toss in the cold butter cubes, then flatten them slightly with your fingertips, leaving visible pieces. Stir in 6 tablespoons ice water; add more a little at a time only until the dough holds together when squeezed. Do not knead smooth. 2. THREE FOLDS: Gather the dough into a rectangle on a floured surface. Roll about 1/2 inch thick and fold into thirds like a letter. Turn a quarter turn, roll and fold again, then repeat once more: three folds total. If the butter softens or smears, refrigerate before continuing. Wrap and chill at least 30 minutes. 3. PREPARE THE VEGETABLES: Simmer the diced potatoes in lightly salted water for 8-10 minutes until just tender; drain well. Steam the small broccoli florets for 2-3 minutes until bright green and still slightly firm. Drain thoroughly and let surface moisture evaporate. They will finish cooking in the pie. 4. MAKE THE SAUCE: Melt 2 tablespoons butter in a large skillet over medium heat. Cook the onion for 6-8 minutes until soft. Add the garlic and cook 30 seconds. Stir in 1/4 cup flour and cook, stirring, for 2 minutes. Gradually whisk in the broth, then the cream. Add the Dijon, thyme and pepper. Simmer gently for 3-5 minutes, stirring, until the sauce coats a spoon. 5. ADD CHEESE AND FILLING: Remove the skillet from the heat. Stir in the cheddar a handful at a time until melted. Fold in the cooked chicken, potatoes and broccoli. Taste before adding salt, using up to 1/2 teaspoon as needed. If overly thick, add a splash of broth; the filling should be creamy and spoonable, not stiff. Transfer to a shallow dish and let cool until no longer steaming. Do not leave the cooked filling at room temperature longer than 2 hours total. 6. ASSEMBLE: Heat the oven to 400 degrees F. Spoon the filling into a 2 1/2- to 3-quart baking dish, leaving a little headroom. Roll the cold pastry about 1/4 inch thick and slightly larger than the dish. Lay it over the filling, trim excess and gently press the edges onto the rim. Cut four steam vents. Brush lightly with egg wash, avoiding soaking the cut pastry edges. If the pastry has softened, refrigerate the assembled pie for 15 minutes before baking, using a dish suitable for the temperature change. 7. BAKE: Set the dish on a rimmed baking sheet. Bake 35-45 minutes, or longer as needed, until the crust is deeply golden, the filling bubbles through the vents and the center of the filling reaches 165 degrees F. If the top browns before the filling is hot, loosely tent with foil and continue baking. A refrigerated filling will take longer. 8. REST: Let stand 10-15 minutes before serving so the filling thickens slightly. CRUST TIP: Keep the butter visibly streaked through the dough and cold. Cool the filling before topping it, and bake until the pastry is well browned for a flaky lid.