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Classic Chicken Pot Pie

Creamy chicken and vegetables in a savory sauce, tucked beneath a golden flaky crust for the ultimate comfort meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 slices
Course: Dinner, Main
Cuisine: American, Comfort Food
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken shredded or cubed
  • 2 tbsp unsalted butter
  • 1 medium onion diced
  • 2 carrots diced
  • 2 stalks celery diced
  • 2 cloves garlic minced
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream or whole milk
  • 1 cup frozen peas
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp dried thyme or 2 tsp fresh thyme
  • 1 sheet puff pastry thawed
  • 1 egg beaten, for egg wash

Equipment

  • Skillet
  • Whisk
  • Pie dish
  • Oven

Method
 

  1. Preheat oven to 400°F (200°C).
  2. In a skillet, melt butter and cook onion, carrots, and celery until softened.
  3. Stir in garlic and cook for 1 minute.
  4. Sprinkle flour over vegetables and stir until coated. Cook for 1-2 minutes.
  5. Slowly whisk in chicken broth until smooth and thickened.
  6. Add cream, salt, pepper, and thyme. Simmer 5 minutes.
  7. Stir in chicken and peas. Remove from heat.
  8. Transfer filling to pie dish. Cover with puff pastry, trim edges, and seal.
  9. Brush with beaten egg and cut slits for steam.
  10. Bake 25–30 minutes until crust is golden brown.
  11. Let rest 10 minutes before serving.

Notes

Can substitute turkey for chicken. Freeze unbaked for future meals.