Description
A comforting classic chicken pot pie with a creamy filling, tender chicken, and a flaky golden crust.
Ingredients
- 3 cups cooked chicken, diced
- 1 sheet puff pastry or pie crust
- 4 tbsp butter
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1/3 cup all-purpose flour
- 3 cups chicken broth
- 1 cup milk or cream
- 1 cup frozen peas
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1 egg (for egg wash)
Instructions
- Preheat oven to 400°F (204°C).
- In a large skillet, melt butter over medium heat. Add onion, carrots, and celery and cook until softened.
- Stir in flour and cook for 1–2 minutes to form a roux.
- Gradually whisk in chicken broth and milk, cooking until thickened.
- Add cooked chicken, peas, salt, pepper, and thyme. Stir to combine and remove from heat.
- Transfer filling to a baking dish or pie dish.
- Place puff pastry or pie crust over the top and trim edges. Cut small slits for steam.
- Brush with beaten egg.
- Bake for 30–35 minutes until the crust is golden brown and filling is bubbling.
- Let cool slightly before serving.
Notes
- You can use rotisserie chicken for convenience.
- Swap vegetables based on preference or availability.
- Allow filling to cool slightly before adding crust to prevent sogginess.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat in the oven for best texture.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 110 mg
