Description
Indulge in the ultimate comfort food with this creamy chicken pot pie. A flavorful filling of tender chicken and vegetables in a rich sauce, topped with flaky puff pastry, makes for a satisfying meal that’s perfect for any occasion.
Ingredients
Scale
For the Filling:
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 3 cups cooked chicken, shredded or diced
- 1 teaspoon dried thyme
- Salt and pepper to taste
For the Pastry:
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat oven to 400°F.
- Sauté Vegetables: In a large skillet, melt butter over medium heat. Add onion, garlic, carrots, and celery; sauté until tender, about 5–7 minutes.
- Make Roux: Stir in flour and cook for 1–2 minutes to form a roux.
- Add Liquid: Gradually whisk in chicken broth and milk, stirring until thickened and smooth.
- Combine Ingredients: Add chicken, peas, thyme, salt, and pepper. Stir to combine and remove from heat.
- Assemble Pie: Pour filling into a 9-inch pie dish. Roll puff pastry over filling, trim excess, and seal edges. Brush with egg wash.
- Bake: Cut slits in the pastry, then bake for 25–30 minutes until golden and bubbly. Let cool slightly before serving.
Notes
- Enhance flavor with fresh herbs like parsley or rosemary.
- Substitute puff pastry with pie crust or biscuit topping if desired.
- Leftovers can be reheated in the oven for a delicious meal later on.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 4g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
