Chicken Pot Pie
The quintessential comfort dinner — a golden, flaky pie crust hiding a creamy filling of tender chicken, peas, carrots, and potatoes in a rich savory sauce. Pure nostalgia in every bite.
Prep
25 min
Cook
40 min
Servings
6
Calories
520
Difficulty
Medium
Cuisine
American
Ingredients
- • 2 cups cooked chicken, diced
- • 1 sheet puff pastry, thawed
- • 3 tablespoons butter
- • 1 small onion, diced
- • 2 carrots, diced
- • 2 stalks celery, diced
- • 1 cup frozen peas
- • 1/3 cup all-purpose flour
- • 1 3/4 cups chicken broth
- • 3/4 cup whole milk
- • 1/2 teaspoon dried thyme
- • 1 egg beaten (egg wash)
- • Salt and pepper to taste
Instructions
- Step 1: Preheat oven to 400°F. Melt butter in a large saucepan over medium heat. Sauté onion, carrots, and celery for 5 minutes.
- Step 2: Sprinkle flour over the vegetables and stir for 1 minute to coat.
- Step 3: Gradually whisk in chicken broth and milk. Cook, stirring constantly, until thickened, about 5 minutes.
- Step 4: Stir in chicken, frozen peas, thyme, salt, and pepper. Pour filling into a 9-inch deep-dish pie plate.
- Step 5: Drape puff pastry over the top. Trim excess and crimp edges to seal. Cut 3-4 small slits in the top for steam.
- Step 6: Brush pastry with egg wash for a golden finish.
- Step 7: Bake for 35-40 minutes until pastry is puffed and deeply golden and filling is bubbling. Let rest 10 minutes before serving.