Description
This Chicken Pot Pie is a heartwarming classic, perfect for family dinners.
Ingredients
Scale
- 2 cups cooked chicken, diced or shredded
- 1 cup frozen peas
- 1 cup diced carrots
- 1/2 cup chopped celery
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 3/4 cup whole milk or half-and-half
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 sheet puff pastry or pie crust
- 1 egg
Instructions
- Begin your cooking journey by preheating your oven to 400°F (200°C). If you are using a frozen puff pastry, allow it ample time to thaw so that it rolls out smoothly later.
- In a large skillet over medium heat, melt the unsalted butter. Add the finely chopped onion, diced carrots, and chopped celery to the melted butter. Sauté the mixture for about 5-7 minutes until softened and fragrant. Just before removing from heat, incorporate the minced garlic and sauté for another minute, allowing it to release its aromatic flavors.
- Sprinkle flour over the sautéed vegetables, stirring well to integrate. Allow it to cook for about 1–2 minutes; this step ensures that the raw flour taste diminishes. Gradually whisk in the chicken broth and milk, stirring continuously to avoid lumps. Bring the mixture to a simmer and cook it until it thickens to a gravy-like consistency.
- Once your sauce has thickened, add in the cooked chicken, frozen peas, dried thyme, salt, and black pepper. Stir everything together and let it simmer for another 2-3 minutes, allowing the peas to heat through and blend with the flavors.
- Carefully spoon the creamy filling into a pie dish or into individual ramekins, ensuring you leave some space at the top for the crust. Roll out the puff pastry or pie crust, then gently place it over the pie filling, making sure it covers completely. Cut slits in the top crust to allow steam to escape, and give the crust a beautiful golden finish by brushing it with a whisked egg.
- Place your pot pie on a baking sheet and slip it into the preheated oven. Bake for 25-30 minutes or until the crust turns a luscious golden brown, signaling it’s beautifully baked. The aroma wafting through your kitchen will be irresistible!
- Once baked, remove your Chicken Pot Pie from the oven and let it rest for approximately 5-10 minutes. This resting period helps the filling set, making it easier to serve. After resting, your pie is ready to be sliced and enjoyed.
Notes
For a thicker filling, reduce the amount of chicken broth slightly. Don’t skip the egg wash; it creates a lovely sheen on the crust!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 900 mg
- Protein: 28 g