Classic Homemade Chicken Pot Pie
A comforting, golden-crusted masterpiece filled with tender chicken and garden vegetables in a rich, velvety gravy.
Ingredients
- •2 cups cooked chicken, shredded or cubed
- •1/2 cup unsalted butter
- •1/2 cup all-purpose flour
- •1 cup yellow onion, diced
- •1 cup carrots, sliced into rounds
- •1 cup frozen peas
- •2 cups chicken broth
- •1/2 cup heavy cream
- •1 teaspoon dried thyme
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •1 sheet refrigerated puff pastry, thawed
- •1 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 and sauté the onions and carrots until softened, about 5 minutes.
- 3
Stir in the flour and cook for 1 minute to create a roux, then gradually whisk in the chicken broth and heavy cream until thickened.
- 4
Add the cooked chicken, peas, thyme, salt, and pepper, stirring until well combined and heated through.
- 5
Pour the chicken mixture into a 9-inch pie dish or individual ramekins.
- 6
Drape the puff pastry over the top, trimming the edges and pressing to seal against the dish; cut a few small slits in the center to allow steam to escape.
- 7
Brush the top of the pastry with the beaten egg for a golden finish.
- 8
Bake for 20-25 minutes, or until the crust is puffed and deep golden brown.
💡 Chef tips
- Use a rotisserie chicken to save significant prep time.
- For a deeper flavor, sauté a clove of minced garlic with the onions.
- If the crust browns too quickly, cover the edges loosely with aluminum foil for the remainder of the baking time.
✅ How it should turn out
The finished pie should feature a flaky, buttery crust that shatters upon contact, revealing a steaming, savory filling that smells of fresh thyme and rich cream.