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Chicken Pot Pie

A comforting homemade Chicken Pot Pie featuring tender chicken, vibrant vegetables, and a buttery flaky crust, perfect for family gatherings and cozy evenings.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 box 17.3 ounce box frozen puff pastry (2 sheets) Recommend Pepperidge Farm for best results.
For the Filling
  • 2 small boneless skinless chicken breasts Alternatively, use 3 cups cooked chicken.
  • 4 cups chicken broth Low-sodium recommended.
  • 4 tablespoons butter Real butter preferred.
  • 1 small yellow onion, diced
  • 2 ribs celery, diced
  • 1 cup carrots, diced
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon soy sauce
  • 1/3 cup flour
  • 3/4 cup half and half
  • 1 cube chicken bouillon
  • 1 lb Yukon Gold potatoes, cut into 1/2-inch chunks
  • Salt/Pepper, to taste
  • 3/4 cup frozen peas
  • 1 egg whisked (for egg wash)
  • 1 tablespoon milk Can also substitute with water.

Method
 

For the Crust
  1. Preheat your oven to 400°F (200°C). A hot oven is key to achieving that gorgeous crispy crust.
  2. Let the frozen puff pastry sit at room temperature for 30 minutes to soften. Unfold and roll it out to about 12 inches wide. Gently place the pastry into a greased pie pan, trimming any excess.
  3. Line the pastry with parchment paper and fill with pie weights (or dried beans). Bake for 12 minutes, then remove the parchment, prick the base with a fork, and bake for an additional 4-5 minutes until lightly golden.
For the Filling
  1. In a saucepan, combine chicken breasts and chicken broth. Simmer gently for about 15-20 minutes until cooked through. Let rest for a few minutes before cubing.
  2. In a skillet over medium heat, melt the butter. Add the diced onion, celery, and carrots; sauté for about 5-7 minutes until softened. Add garlic and cook for an additional minute until fragrant.
  3. Sprinkle in the flour and cook for 2 minutes to create a roux, stirring frequently. Gradually stir in the broth, half and half, and bouillon cube. Add potatoes, and season with thyme, rosemary, mustard powder, onion powder, soy sauce, salt, and pepper.
  4. Allow the mixture to simmer until the potatoes are tender (about 15 minutes). Stir in the cubed chicken and frozen peas, simmering for an additional 3-5 minutes before removing from heat.
Assemble and Bake
  1. Roll out the second sheet of pastry to cover the pot pie filling. Trim edges and crimp to seal. Cut several slits in the top for steam to escape.
  2. Brush the top with the whisked egg mixed with milk for that beautiful golden finish.
  3. Bake for 30 minutes at 400°F (200°C), covering the edges with foil if they brown too quickly.
  4. Allow the pie to cool for 10 minutes before serving to help the filling set slightly for easier slicing.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days, or freeze for up to a month. Reheat in an oven for best results. This recipe welcomes modifications to suit your taste.