Creamy Chicken Pot Pie (Printable)
Savory chicken and vegetables in rich creamy sauce, topped with buttery golden pastry crust.
# What You'll Need:
→ Meat & Protein
01 - 1.1 lb cooked chicken breast, diced (or substitute turkey or rotisserie chicken)
→ Vegetables
02 - 2 medium carrots, peeled and diced
03 - 2 celery stalks, diced
04 - 1 medium onion, chopped
05 - 5.3 oz frozen peas
06 - 2 cloves garlic, minced
→ Sauce
07 - 4 tablespoons unsalted butter
08 - 1/3 cup all-purpose flour
09 - 2½ cups chicken broth
10 - ½ cup whole milk
11 - 1 teaspoon kosher salt
12 - ½ teaspoon ground black pepper
13 - ½ teaspoon dried thyme
→ Pastry
14 - 2 sheets puff pastry (or pie dough), thawed if frozen
15 - 1 large egg, beaten (for egg wash)
# Directions:
01 - Preheat oven to 400°F (200°C). Position rack in the center of the oven.
02 - In a large skillet, melt butter over medium heat. Add onions, carrots, and celery. Sauté for 5–7 minutes until softened. Add garlic and cook for 1 minute until fragrant.
03 - Stir in flour and cook for 2 minutes, stirring constantly to form a roux. Slowly whisk in chicken broth, then milk. Continue whisking until the mixture thickens, about 4–5 minutes.
04 - Add salt, pepper, thyme, cooked chicken, and peas. Stir to combine thoroughly. Remove from heat and set aside.
05 - Roll out one pastry sheet and line the bottom of a 9-inch deep pie dish or medium casserole dish. Pour in the chicken-vegetable mixture, spreading evenly.
06 - Cover with the second pastry sheet. Trim excess dough and crimp edges firmly to seal. Cut 3–4 small slits in the top to allow steam to escape during baking.
07 - Brush the top pastry evenly with beaten egg to ensure a rich golden-brown finish.
08 - Bake for 35–40 minutes, or until the crust is deeply golden brown and the filling is bubbling through the steam vents.
09 - Let rest for 10 minutes before serving to allow the filling to set.
# Expert Tips:
01 -
- The creamy sauce soaks into the bottom crust in a way that tastes like pure comfort on a cold evening.
- It reheats beautifully the next day, which means lunch is already handled before you even wake up.
02 -
- If your filling is too hot when you pour it over the bottom pastry, it will melt the dough before it has a chance to bake, so let it cool slightly first.
- Overworking the puff pastry by rolling it too thin or handling it too much will flatten those beautiful flaky layers you are after.
03 -
- Place your pie dish on a baking sheet before it goes in the oven to catch any filling that bubbles over and save yourself a messy cleanup.
- A splash of heavy cream in place of some of the milk transforms the sauce into something remarkably silky and indulgent.