Chicken Pot Pie Recipe

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 Chicken Pot Pie  Recipe  




Ingredients

For the Filling:

  • ⅓ cup butter

  • 1 medium yellow onion, chopped

  • 2 medium carrots, peeled and diced

  • 1 celery stalk, diced

  • ⅓ cup all-purpose flour

  • 2 cups chicken broth

  • ½ cup heavy cream or whole milk

  • 3 cups cooked chicken, shredded or cubed (rotisserie chicken is perfect)

  • 1 cup frozen peas (no need to thaw)

  • 1 tsp dried thyme

  • Salt and freshly cracked black pepper to taste

For the Crust:

  • 1 sheet frozen puff pastry, thawed (but still cold)

  • 1 egg beaten with 1 tbsp water (for the egg wash)

Instructions

  1. Preheat and Prep: Preheat your oven to 400°F (200°C). Place 4 to 6 oven-safe ramekins or small oven-safe bowls on a baking sheet (this catches any spills as it bubbles over).

  2. Sauté the Vegetables: In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Cook for about 6-8 minutes until the vegetables are tender.

  3. Make the Roux: Sprinkle the flour over the softened vegetables. Stir constantly and cook for 1 to 2 minutes to remove the raw flour taste.

  4. Build the Gravy: Gradually whisk in the chicken broth, smoothing out any lumps. Stir in the heavy cream, dried thyme, salt, and pepper. Bring the mixture to a gentle simmer and let it thicken for about 3-5 minutes.

  5. Add Chicken and Peas: Remove the skillet from the heat. Stir in the cooked chicken and the frozen peas. Taste the filling and add more salt or pepper if needed.

  6. Fill the Ramekins: Spoon the warm chicken filling evenly into your prepared ramekins, filling them almost to the top.

  7. Prepare the Pastry: Unfold the thawed puff pastry on a lightly floured surface. Using a knife or a pastry cutter, cut circles out of the pastry that are about 1 inch larger than the circumference of your ramekins.

  8. Top the Pies: Place a puff pastry circle over the top of each filled ramekin, pressing the edges firmly down the sides to seal them. Brush the top of the pastry generously with the egg wash (this gives it that beautiful golden shine shown in the photo). Use a sharp knife to cut a couple of small slits in the top of each pastry to allow steam to escape.

  9. Bake: Bake for 20-25 minutes, or until the puff pastry is puffed, deeply golden brown, and crisp, and the filling is bubbling hot.

  10. Serve: Let the pot pies cool for 5-10 minutes before serving—the filling will be piping hot! Crack into that flaky crust and enjoy.

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