Classic Chicken Pot Pie (Printable)
Tender chicken and vegetables in a rich, creamy sauce topped with flaky golden pastry. A comforting classic that serves six.
# What You’ll Need:
→ Chicken and Broth
01 - 2 cups cooked chicken breast, diced
02 - 2 cups low-sodium chicken broth
→ Vegetables
03 - 1 cup frozen peas
04 - 1 cup frozen carrots
05 - 1 cup diced potatoes, peeled
06 - 1 small onion, finely chopped
07 - 2 celery stalks, sliced
→ Sauce
08 - 4 tablespoons unsalted butter
09 - 1/3 cup all-purpose flour
10 - 1 cup whole milk
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon dried thyme
14 - 1/2 teaspoon dried parsley
→ Pastry
15 - 1 sheet store-bought puff pastry or homemade pie crust
16 - 1 egg, beaten for egg wash
# How To Make It:
01 - Preheat the oven to 400°F (200°C).
02 - In a large skillet, melt butter over medium heat. Add onion and celery; sauté for 3-4 minutes until softened and translucent.
03 - Add flour to the skillet and cook, stirring constantly, for 1-2 minutes to form a smooth roux.
04 - Gradually whisk in chicken broth and milk. Cook, stirring continuously, until the sauce thickens, about 5 minutes.
05 - Stir in the potatoes, carrots, peas, chicken, salt, pepper, thyme, and parsley. Simmer for 8-10 minutes until the vegetables are just tender.
06 - Pour the filling into a 9-inch pie dish or deep baking dish.
07 - Roll out the puff pastry and lay it over the filling, trimming any excess. Press edges to seal and cut a few slits in the top to allow steam to escape.
08 - Brush the crust evenly with beaten egg for a golden finish.
09 - Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
10 - Let cool for 10 minutes before serving to allow the filling to set.
# Expert Tips:
01 -
- That golden crust cracking under your spoon releases a cloud of thyme scented steam that makes everyone in the house appear in the kitchen doorway within seconds.
- It turns whatever leftover chicken or turkey you have hiding in the fridge into something that feels planned and celebratory rather than thrown together.
02 -
- Do not skip the rest period after baking because the filling needs those ten minutes to set up, and cutting too early means soup on a plate.
- If your sauce seems loose before you pour it into the dish, simmer it another two minutes because it will not thicken much more inside the oven.
03 -
- Cut your potato cubes smaller than you think they need to be because nothing disappoints like a crunchy potato hiding in an otherwise perfect bite.
- Always egg wash the pastry all the way to the edges, not just the center, because that is what gives you those gorgeous, deeply bronzed corners that make everyone reach for their phone to take a photo.