Classic Chicken Pot Pie (Printer-Friendly)
Tender chicken and vegetables in rich creamy sauce under flaky golden crust
# 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. Position the rack in the center of the oven.
02 - In a large skillet, melt the butter over medium heat. Add the chopped onion and sliced celery, sautéing for 3 to 4 minutes until softened and translucent.
03 - Sprinkle the flour over the softened vegetables and cook, stirring constantly, for 1 to 2 minutes to form a smooth roux and cook out the raw flour taste.
04 - Gradually whisk in the chicken broth and whole milk, stirring continuously to prevent lumps. Cook for about 5 minutes until the sauce thickens and coats the back of a spoon.
05 - Stir in the diced potatoes, frozen carrots, frozen peas, diced chicken, salt, black pepper, dried thyme, and dried parsley. Simmer for 8 to 10 minutes until the vegetables are just tender.
06 - Pour the chicken and vegetable filling into a 9-inch pie dish or deep baking dish, spreading it evenly.
07 - Roll out the puff pastry and drape it over the filling. Trim any excess dough around the edges, press firmly to seal, and cut a few small slits in the top to allow steam to escape during baking.
08 - Brush the entire surface of the pastry crust evenly with the beaten egg to promote a rich golden-brown finish.
09 - Bake for 35 to 40 minutes until the crust is deep golden brown and the filling is bubbling through the steam vents.
10 - Remove from the oven and let the pot pie rest for 10 minutes before serving to allow the filling to set slightly.
# Expert Advice:
01 -
- The filling comes together in one skillet, so cleanup is almost nonexistent compared to most comfort food projects.
- Store bought puff pastry does all the heavy lifting while everyone assumes you spent hours on the crust.
- It reheats beautifully the next day, making it the rare dish that tastes even better for lunch.
02 -
- Do not skip the resting period, because cutting into the pie immediately means the sauce runs everywhere and the crust collapses.
- If your puff pastry cracks while unfolding, patch it with your fingers and a dab of water, since it bakes together seamlessly.
- A deep dish works better than a shallow one for holding the generous amount of filling this recipe produces.
03 -
- Toss the diced potatoes in the simmering sauce a minute before the other vegetables so they have time to cook through without delaying everything else.
- Brush the egg wash in a thin, even layer, because pooling egg creates dark splotches that look burnt even when they taste fine.