Chicken Pot Pie (Printable)
Tender chicken and fresh vegetables in a rich, creamy sauce, crowned with a golden, flaky pastry crust. A truly comforting dish.
# What You’ll Need:
→ Chicken
01 - 2 cups cooked chicken breast, diced or shredded
→ Vegetables
02 - 1 cup carrots, diced
03 - 1 cup frozen peas
04 - 1/2 cup celery, diced
05 - 1/2 cup onion, finely chopped
06 - 2 cloves garlic, minced
07 - 1/2 cup potatoes, peeled and diced (optional)
→ Sauce
08 - 4 tablespoons unsalted butter
09 - 1/3 cup all-purpose flour
10 - 2 cups chicken broth
11 - 1 cup whole milk
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 1/2 teaspoon dried thyme
15 - 1/2 teaspoon dried parsley
→ Pastry
16 - 1 sheet ready-made puff pastry or pie crust
17 - 1 beaten egg (for egg wash)
# How-To Steps:
01 - Preheat your oven to 400°F.
02 - In a large skillet over medium heat, melt 4 tablespoons of unsalted butter. Add the diced onions, carrots, celery, and potatoes (if using). Sauté for 5–7 minutes until the vegetables begin to soften.
03 - Stir in the minced garlic and continue to cook for 1 minute until fragrant.
04 - Sprinkle 1/3 cup of all-purpose flour over the sautéed vegetables and stir thoroughly to coat. Cook for 1–2 minutes, allowing the flour to lightly toast.
05 - Gradually whisk in 2 cups of chicken broth and 1 cup of whole milk. Continue stirring constantly until the mixture thickens to a rich, creamy sauce, which typically takes about 3–5 minutes.
06 - Stir in 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/2 teaspoon of dried thyme, and 1/2 teaspoon of dried parsley. Fold in the cooked, diced chicken and frozen peas. Allow the mixture to simmer for 2–3 minutes, then remove the skillet from the heat.
07 - Pour the prepared chicken and vegetable filling evenly into a 9-inch pie dish or baking dish.
08 - Carefully unroll or roll out the ready-made pastry sheet to fit precisely over the filled dish. Place the pastry over the filling, gently pressing the edges to seal it securely to the rim of the dish. Trim away any excess pastry for a clean finish.
09 - Using a sharp knife, make a few small slits in the top of the pastry crust to allow steam to escape during baking. Brush the entire surface of the pastry with the beaten egg for a beautiful golden sheen.
10 - Bake in the preheated oven for 30–35 minutes, or until the pastry crust is puffed, golden brown, and the filling is visibly bubbling.
11 - Allow the chicken pot pie to rest for 10 minutes after baking before slicing and serving. This crucial step helps the filling set and prevents it from being overly runny.
# Expert Advice:
01 -
- It&s like wrapping yourself in a warm, buttery blanket on a blustery day.
- You get that glorious golden crust, and beneath it, a savory, heartwarming filling that everyone, young and old, just adores.
02 -
- Don&t rush the roux; cooking the flour paste for a minute or two before adding liquids is key to avoiding a raw flour taste.
- Using pre-cooked chicken is a lifesaver, but always shred or dice it 'after' cooking for the best texture in the pie.
03 -
- For the creamiest sauce, make sure your milk and broth are at room temperature or slightly warmed when you add them to the roux; this helps prevent lumps.
- Don&t be afraid to season the filling generously; the pastry will absorb some of the flavor, so a little extra salt and pepper can make a big difference.