Classic Chicken Pot Pie
A comforting, golden-crusted classic filled with tender chicken and savory vegetables in a rich, velvety gravy.
Ingredients
- •2 cups cooked chicken breast, shredded or cubed
- •2 tablespoons olive oil
- •1 medium yellow onion, diced
- •2 medium carrots, peeled and sliced into rounds
- •1 cup frozen peas
- •3 tablespoons all-purpose flour
- •2 cups chicken stock
- •1/2 cup unsweetened soy or oat milk
- •1 teaspoon dried thyme
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •1 sheet store-bought puff pastry, thawed
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
Heat the olive oil in a large skillet over medium heat. Add the onion and carrots, sautéing for 5-7 minutes until softened.
- 3
Stir in the flour and cook for 1 minute, stirring constantly to create a roux.
- 4
Gradually whisk in the chicken stock and plant milk, stirring until the sauce thickens and becomes smooth.
- 5
Add the cooked chicken, frozen peas, thyme, salt, and pepper. Stir to combine and remove from heat.
- 6
Pour the mixture into a 9-inch pie dish or individual ramekins.
- 7
Drape the puff pastry over the top, trimming the edges and pressing them against the sides of the dish. Cut a few small slits in the center to allow steam to escape.
- 8
Bake for 20-25 minutes, or until the crust is puffed and deep golden brown.
💡 Chef tips
- Use a rotisserie chicken to save time on preparation.
- You can prepare the filling a day in advance and store it in the fridge; just add the pastry and bake when ready to serve.
- Ensure your puff pastry is cold when it hits the oven for the best rise.
✅ How it should turn out
The finished pie features a crisp, flaky golden crust that gives way to a steaming, savory filling with tender chicken and perfectly cooked vegetables.