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A plate with a slice of chicken pot pie, displaying its creamy filling with vegetables, in front of a chicken pot pie dish.

Chicken Pot Pie Recipe

Author: Mandy Applegate
 A shredded Chicken Pot Pie with vegetables in a cream sauce under a flaky puff pastry crust, built to stretch two chicken breasts across four servings.
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Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Course: Main Course
Cuisine: American
Keyword: chicken pot pie
Servings: 4 people
Calories: 1119kcal

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 sprigs
US Customary - Metric

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 minced garlic. 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 sprigs

Notes

  • Poach the chicken to 165F, then shred it and save the cooking liquid to adjust the sauce.
  • Set the filling thickness before it goes under pastry: simmer to thicken, or add reserved broth to loosen.
  • Keep the puff pastry cold until it bakes so it holds its shape and puffs.
  • Cut a vent in the top crust so steam escapes and the pastry stays flaky.
  • If you use pre-cooked or rotisserie chicken, add a little broth so the filling doesn't dry out.
  • Rest the baked pie a few minutes before slicing so the filling sets for a clean cut.
  • Refrigerate leftovers within two hours, keep for 3 to 4 days, and reheat to 165F.

Nutrition

Calories: 1119kcal | Carbohydrates: 75g | Protein: 15g | Fat: 86g | Saturated Fat: 35g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 38g | Trans Fat: 0.1g | Cholesterol: 110mg | Sodium: 729mg | Potassium: 463mg | Fiber: 6g | Sugar: 9g | Vitamin A: 7857IU | Vitamin C: 12mg | Calcium: 121mg | Iron: 5mg
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