Classic Chicken Pot Pie
A comforting, golden-crusted classic filled with tender chicken and garden vegetables in a rich, creamy herb sauce.
Ingredients
- •2 cups cooked chicken breast, shredded or cubed
- •1 sheet frozen puff pastry, thawed
- •4 tablespoons unsalted butter
- •1/2 cup yellow onion, finely diced
- •2 cloves garlic, minced
- •1/3 cup all-purpose flour
- •1 3/4 cups chicken broth
- •1/2 cup heavy cream
- •1 cup frozen peas and carrots, thawed
- •1/2 teaspoon dried thyme
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •1 large egg, beaten (for egg wash)
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
In a large skillet, melt the butter over medium heat. Add the onion and sauté until translucent, about 3 minutes. Stir in the garlic and cook for another minute.
- 3
Sprinkle the flour over the onions and stir constantly for 1-2 minutes to cook out the raw flour taste.
- 4
Slowly whisk in the chicken broth and heavy cream, stirring until the mixture thickens into a smooth sauce.
- 5
Stir in the cooked chicken, peas, carrots, thyme, salt, and pepper. Remove from heat.
- 6
Pour the chicken mixture into a 9-inch pie dish or individual ramekins.
- 7
Roll out the puff pastry slightly and place it over the dish, trimming the edges and pressing them against the rim to seal. Cut a few small slits in the top to allow steam to escape.
- 8
Brush the top of the pastry with the beaten egg.
- 9
Bake for 20-25 minutes, or until the crust is puffed and deep golden brown and the filling is bubbling.
💡 Chef tips
- Use a rotisserie chicken to save significant prep time.
- To prevent a soggy bottom, ensure your filling is hot before you place the cold pastry on top.
- You can assemble the pie ahead of time and keep it in the refrigerator for up to 4 hours before baking.
✅ How it should turn out
The finished pot pie should feature a beautifully puffed, flaky golden-brown crust that gives way to a fragrant, creamy filling with tender chicken and perfectly cooked vegetables.