Chicken Pot Pie Recipe
Chicken Pot Pie is a classic comfort dish that's all about cozy and hearty flavors. This version comes with juicy chicken, veggies, and a crispy puff pastry crust. It’s straightforward to make, whether you're a kitchen pro or just starting out. This recipe is perfect for a filling and tasty meal.
Ingredients
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion diced
- 2 garlic cloves minced
- 1 cup celery chopped
- 1 cup carrots chopped
- 1 cup frozen peas
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 ½ cups heavy cream or half and half
- 2 teaspoons thyme
- Salt and pepper
- 2 sheets puff pastry
- Thyme springs
Instructions
- Bring a pot of water to a boil, add chicken breasts, and simmer until fully cooked through, about 30 minutes, then remove the chicken and shred it. Reserve the cooking broth.2 boneless skinless chicken breasts
- Heat a non-stick skillet over medium-high heat. Add olive oil and butter, allowing them to melt together.1 tablespoon olive oil, 1 tablespoon butter
- Add the onion and whole garlic cloves. Sauté for 5-7 minutes until softened.1 onion, 2 garlic cloves
- Add the celery, carrots, and peas. Cook for a few more minutes.1 cup celery, 1 cup carrots, 1 cup frozen peas
- Sprinkle in the flour and mix well to form a roux. Slowly whisk in the heavy cream until fully incorporated and smooth. Add the shredded chicken and stir it. Remove from heat and season with thyme, salt, and pepper. If needed, adjust the consistency by adding some of the reserved chicken broth.2 tablespoons all-purpose flour, 1 cup chicken broth, 1 ½ cups heavy cream, 2 teaspoons thyme, Salt and pepper
- Preheat the oven to 180ºC (355ºF). Grease a pie dish with cooking spray and line it with one sheet of pastry. Add the cooked chicken filling, then top with the remaining pastry sheet. Trim off any excess dough and crimp the edges to seal.2 sheets puff pastry
- Make a small slit in the center of the pie top to allow steam to escape. Bake for 15-20 minutes, until the pastry is golden brown.
- Remove from the oven and garnish with fresh thyme sprigs before serving.Thyme springs
Notes
- Chicken: Feel free to substitute chicken breasts for chicken thighs, leftover turkey, or leftover rotisserie chicken (which will save some time too!).
- Veggies: Swap in or add any veggies you love. Frozen veggies work great, too.
- Thickening the filling: If your sauce feels too runny, just cook it a bit longer. Too thick? Add more broth.
- Golden crust: Brush the top crust with an egg wash before baking for an extra golden finish.
- Cool before cutting: Let it cool for a few minutes before slicing. It sets the filling and makes serving easier.
- Seasoning: Don’t forget to taste your filling before it goes into the crust. Adjust seasoning if needed.
- Make it ahead: You can prepare the filling in advance and store it in the fridge. Just assemble and bake when you’re ready.
Storage & Reheating Instructions
- Cool it down: Make sure your pot pie is completely cool before you store it.
- Refrigerate: Wrap your pot pie in plastic wrap or aluminum foil, or place it in an airtight container. It’ll stay good in the fridge for up to 3 days.
- Freezing: You can freeze chicken pot pie, too. Wrap it well and it’ll last for a couple of months. Just thaw and reheat.
- Reheating tips: When you're ready to eat, reheat it in the oven at 350°F to keep the crust crispy. Microwaving works but might make the crust a bit soggy.
Nutrition
Calories: 1119kcalCarbohydrates: 75gProtein: 15gFat: 86gSaturated Fat: 35gPolyunsaturated Fat: 8gMonounsaturated Fat: 38gTrans Fat: 0.1gCholesterol: 110mgSodium: 729mgPotassium: 463mgFiber: 6gSugar: 9gVitamin A: 7857IUVitamin C: 12mgCalcium: 121mgIron: 5mg
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