Description
Experience classic comfort with this Hearty Chicken Pot Pie featuring tender chicken and vegetables in a creamy sauce, all encased in a flaky golden puff pastry crust. Perfect for a cozy family meal, this easy-to-make dish offers savory flavors and satisfying textures.
Ingredients
Scale
Filling Ingredients
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 2 cups cooked chicken, shredded or chopped
- 1 cup frozen peas
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Crust & Finishing
- 1 sheet puff pastry or pie dough
- 1 egg (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s at the right temperature for baking the pot pie.
- Sauté Vegetables: In a large skillet or saucepan, melt 2 tablespoons of butter over medium heat. Add diced onion, minced garlic, diced carrots, and diced celery. Sauté for 5–7 minutes until the vegetables are softened and fragrant.
- Make the Roux and Sauce: Sprinkle 1/3 cup all-purpose flour over the sautéed vegetables and cook, stirring constantly, for 1–2 minutes to form a roux. Slowly whisk in 2 cups chicken broth and 1 cup milk, stirring continuously until smooth. Simmer the mixture for 5 minutes until it thickens to a creamy sauce.
- Add Chicken and Seasoning: Stir in 2 cups cooked chicken, 1 cup frozen peas, 1/2 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well, then remove from heat.
- Assemble the Pie: Pour the chicken and vegetable filling into a 9-inch pie dish. Roll out the puff pastry or pie dough and cover the filling evenly. Trim any excess dough, crimp the edges to seal, and cut a few slits on top to allow steam to escape.
- Apply Egg Wash: Beat 1 egg and brush it over the top crust to give the pie a golden, shiny finish after baking.
- Bake the Pot Pie: Place the pie in the preheated oven and bake for 30–35 minutes, or until the crust is golden brown and the filling is bubbling hot.
- Rest and Serve: Remove the pie from the oven and let it rest for 5–10 minutes before serving to allow the filling to set.
Notes
- You can prepare the filling a day ahead and store it in the fridge for convenience.
- For a double crust pot pie, use pie dough on both the bottom and the top layers.
- Add cooked potatoes or mushrooms to the filling for a heartier version.
