Ingredients:
For the Filling:
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup frozen peas (or fresh if you prefer)
- 3 cups cooked chicken, shredded or cubed (leftover roast chicken works great)
- 1/4 cup all-purpose flour
- 3 cups chicken broth (low-sodium if preferred)
- 1 cup whole milk (or half-and-half for a creamier filling)
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme, chopped)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder (optional, for added flavor)
- 1/2 cup fresh parsley, chopped (optional for garnish)
For the Crust:
- 2 sheets store-bought puff pastry (or homemade pie dough if you prefer)
- 1 egg, beaten (for egg wash)
Instructions:
1. Prepare the Filling:
Sauté the Vegetables: In a large saucepan or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Add the Chicken and Peas: Once the vegetables are softened, add the shredded or cubed chicken and frozen peas to the pan. Stir to combine with the vegetables.
Make the Roux: Sprinkle the flour over the chicken and vegetable mixture. Stir constantly for about 2 minutes, allowing the flour to cook and thicken slightly. This will form a roux that helps thicken the filling.
Add the Broth and Milk: Slowly pour in the chicken broth while stirring to prevent lumps. Then, add the milk or half-and-half. Stir until the mixture is smooth. Bring the mixture to a simmer and cook for about 5-7 minutes, or until it thickens to a creamy consistency. If the mixture is too thick, add a bit more broth or milk to reach your desired consistency.
Season the Filling: Add the dried thyme, salt, pepper, and garlic powder (if using). Stir to combine and adjust the seasoning to taste. If desired, add a bit of fresh parsley for extra flavor. Remove the filling from the heat and set aside to cool slightly while you prepare the crust.
2. Prepare the Crust:
Prepare the Puff Pastry: If you’re using store-bought puff pastry, roll out the sheets to fit your pie dish. Make sure the pastry is thawed if it’s frozen. You can use a 9-inch round pie dish or a square baking dish, depending on your preference. If the pastry sheets are too large, trim them to fit.
Line the Pie Dish: Place one sheet of puff pastry into the bottom of the pie dish, gently pressing it down. This will form the bottom crust. If you are using homemade dough, roll it out to a circle that fits your pie dish and place it inside.
Add the Filling: Pour the prepared chicken filling into the lined pie dish, spreading it out evenly.
Top with the Second Sheet of Pastry: Place the second sheet of puff pastry over the top of the filled pie dish. Gently press the edges of the pastry together to seal the pie. If the pastry hangs over the edges, trim it to fit and crimp the edges with a fork or by pinching the dough together with your fingers.
Cut Slits in the Top: Use a sharp knife to cut a few slits in the top of the pastry to allow steam to escape while the pie bakes. You can make a simple cross or create a decorative pattern if desired.
3. Bake the Chicken Pot Pie:
Preheat the Oven: Preheat your oven to 400°F (200°C). This high temperature will help the puff pastry bake to a golden brown and crispy texture.
Brush with Egg Wash: Brush the top of the pastry with the beaten egg to give it a beautiful golden color once baked. This step adds a glossy finish to the crust.
Bake the Pie: Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and puffed up. You may need to cover the edges of the pie with aluminum foil to prevent the crust from overbaking while the center is still cooking. If the crust is getting too dark, simply cover the edges with foil and continue baking until the entire pie is golden and cooked through.
4. Serve the Chicken Pot Pie:
Let It Cool: Once the pie is done baking, remove it from the oven and allow it to cool for about 5-10 minutes before slicing. This will help the filling set and prevent it from spilling out when you cut the pie.
Serve: Cut the pie into wedges and serve with a side salad, steamed vegetables, or a simple green vegetable like broccoli or green beans. The creamy filling and crispy, flaky crust make this a comforting and satisfying meal.
Serving Suggestions:
- With a Green Salad: Pair the chicken pot pie with a simple green salad dressed with lemon vinaigrette or a creamy dressing. The freshness of the salad will balance the richness of the pie.
- With Roasted Vegetables: Roasted root vegetables, such as carrots, parsnips, or sweet potatoes, make a great side dish for this hearty meal.
- With Steamed Greens: Serve the pie with steamed broccoli, asparagus, or green beans to add some texture and freshness to the meal.
- With Garlic Bread: For an extra indulgent touch, serve the pie with garlic bread or a side of crusty baguette to dip into the creamy filling.
Tips for the Perfect Chicken Pot Pie:
- Use Rotisserie Chicken: To make the recipe even easier, use store-bought rotisserie chicken. It’s already cooked and can save you time on preparation.
- Make Ahead: You can prepare the filling a day in advance and store it in the fridge. Simply assemble the pie with the prepared filling and fresh puff pastry when you’re ready to bake.
- Crust Alternatives: If you prefer a different kind of crust, you can use pie dough instead of puff pastry for a more traditional pot pie crust. You can also use a biscuit topping for a fluffy alternative.
- Vegetarian Version: To make this pot pie vegetarian, skip the chicken and use a mixture of hearty vegetables such as potatoes, mushrooms, peas, and carrots. Add vegetable broth instead of chicken broth for a savory base.
- Frozen Veggies: Frozen peas and carrots are perfect for this recipe if you don’t have fresh vegetables on hand. Just make sure to thaw and drain them before adding them to the filling.
- Add Herbs: Feel free to experiment with adding fresh or dried herbs such as rosemary, thyme, or parsley to the filling for extra flavor. A bit of freshly grated nutmeg or sage can also be a delicious addition.
Storage and Reheating:
Storing Leftovers: Store leftover chicken pot pie in an airtight container in the refrigerator for up to 3 days. Make sure to cover the pie with plastic wrap or foil to prevent it from drying out.
Reheating: To reheat, place the leftover pie in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through. You can cover the pie with foil to prevent the crust from overbaking. Alternatively, you can microwave individual slices, but the crust won’t be as crispy.
Final Thoughts:
Chicken Pot Pie is the ultimate comfort food—creamy, hearty, and satisfying with a perfectly flaky crust. Whether you’re making it for a family dinner, a special occasion, or to enjoy as leftovers, this recipe is sure to please. The creamy chicken filling with tender vegetables is encased in a golden, buttery crust that’s hard to resist. The best part is that you can easily customize it with your favorite veggies, herbs, or even use pre-cooked chicken for a quicker version. This dish will warm you up and leave you feeling full and content. Enjoy!