Description
Classic Chicken Pot Pie is a comforting and savory dish featuring tender chicken and vegetables in a creamy sauce, all encased in a flaky, golden puff pastry crust. This easy-to-make American favorite is perfect for a hearty dinner and blends familiar flavors and textures into a timeless recipe.
Ingredients
Scale
Filling
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- â…“ cup all-purpose flour
- 2 cups cooked chicken, shredded or diced
- 1 ¾ cups chicken broth
- ½ cup milk or half-and-half
- ½ cup frozen peas
- ½ teaspoon dried thyme
- Salt and black pepper to taste
Crust
- 1 sheet puff pastry or 1 pie crust (store-bought or homemade)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the pot pie.
- Sauté Vegetables: In a large skillet or saucepan, melt butter over medium heat. Add diced onion, minced garlic, diced carrots, and diced celery. Cook for 5–6 minutes, stirring occasionally, until the vegetables are softened.
- Make Roux and Sauce: Stir in the flour and cook for 1 minute to form a roux. Gradually whisk in the chicken broth and milk, stirring constantly until the mixture thickens to a creamy consistency, about 3–5 minutes.
- Add Chicken and Seasonings: Stir in the cooked chicken, frozen peas, dried thyme, salt, and black pepper. Let the mixture simmer gently for another 2 minutes, then remove from heat.
- Assemble Pot Pie: Pour the filling into a 9-inch pie dish or baking dish. Lay the pie crust or puff pastry over the filling, trimming any excess dough. Press the edges to seal and cut several slits on top to allow steam to escape during baking.
- Apply Egg Wash: Brush the top crust with the beaten egg to achieve a golden, glossy finish after baking.
- Bake: Place the pie in the preheated oven and bake for 25–30 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool and Serve: Remove from oven and let the pot pie cool for 5–10 minutes before slicing and serving.
Notes
- You can use rotisserie chicken for convenience to save cooking time.
- For individual servings, divide the filling among ramekins and top each with smaller crust pieces before baking.
- If preferred, substitute milk with half-and-half or cream for a richer filling.
- Frozen peas add color and sweetness, but feel free to add other vegetables to your preference.
- Make sure to cut slits in the crust to prevent sogginess and allow steam to escape.
