"Homemade comfort, timeless charm — served fresh on your family table today."
This Chicken Pot Pie isn’t just a recipe — it’s a memory in the making. Warm, creamy, and generously filled with tender chicken and garden-fresh vegetables, it’s the kind of dish that gathers the whole family around the table — no special occasion needed.
We keep it real and doable:
- Rotisserie or leftover roasted chicken (a true time-saver!)
- Classic veggies: carrots, peas, celery, and onion
- A velvety, herb-kissed cream sauce
- A buttery, flaky puff pastry lid that puffs up like a dream
Best of all? It bakes in one dish — meaning fewer dishes to wash, more time for laughter and seconds!
✅ Ingredients
Serves 4–6 | Prep: 20 min | Bake: 35–40 min
- Butter — 4 tbsp (55g)
- Yellow onion — 1 medium, finely diced
- Carrots — 2 medium, diced (about 1 cup)
- Celery — 1 large stalk, finely diced
- Garlic — 2 cloves, minced
- All-purpose flour — ¼ cup + 1 tbsp (40g)
- Low-sodium chicken broth — 2 cups (470ml)
- Whole milk — 1 cup (235ml)
- Fresh thyme — 1 tsp chopped (or ½ tsp dried)
- Frozen peas — 1 cup (135g), thawed
- Cooked chicken — 4 cups shredded or chopped (~450g)
- Puff pastry sheet — 1 sheet (store-bought, thawed overnight in the fridge)
- Egg wash — 1 large egg + 1 tbsp water, beaten
- Black pepper — ½ tsp, freshly ground
- Salt — to taste (start with ¾ tsp; adjust after adding broth)
👩🍳 Step-by-Step Instructions
1. Preheat & Prep
Preheat oven to 200°C (400°F / Gas Mark 6). Lightly grease a 9-inch deep pie dish or 2.5–3 qt oven-safe baking dish. Set aside.
2. Sauté the Veggies
In a large skillet or Dutch oven over medium heat, melt butter. Add onion, carrots, and celery. Sauté for 5–6 minutes until softened. Stir in garlic and cook 1 more minute until fragrant.
3. Make the Roux (the base of your sauce)
Sprinkle flour evenly over the veggies and stir well for 1–2 minutes — until the mixture looks like wet sand and the raw flour smell fades.
4. Build the Creamy Filling
Gradually whisk in chicken broth — it’ll thicken quickly. Once smooth, stir in milk. Increase heat to medium-high and simmer, stirring often, until the sauce coats the back of a spoon (about 3–4 minutes).
Add thyme, peas, chicken, salt, and pepper. Stir gently to combine. Taste and adjust seasoning. Let cool slightly (10 minutes) — this helps the pastry bake evenly.
5. Roll & Fit the Puff Pastry
On a lightly floured surface, roll the puff pastry to about 11x11 inches (a little larger than your dish). Carefully drape it over the filling. Trim excess, leaving a ½-inch overhang.
Press the edges down gently, then crimp or fold under to create a rustic rim. Cut 4 small slits (2-inch long) in the center to allow steam to escape.
6. Egg Wash & Bake
Brush the pastry with egg wash — this gives that gorgeous golden shine. Bake for 30–40 minutes, rotating halfway, until the crust is deep golden brown and puffed, and the filling is bubbling around the edges.
If the pastry browns too quickly, loosely tent with foil.
7. Rest Before Serving
Let it rest for 15 minutes out of the oven. This helps the filling set — making clean slices (and happy stomachs!) much easier.
💡 Pro Tips & Swaps
- No baking dish?** Assemble filling in a skillet, then transfer to a standard 9-inch pie plate before adding pastry.
- Puff pastry tip: Ensure it’s fully thawed (but still cold) — cold pastry = maximum puff!
- Make ahead: Filling can be made 2 days ahead and refrigerated. Add pastry just before baking.
- Freezer-friendly: Assemble (unbaked), wrap tightly, and freeze for up to 3 months. Bake from frozen — add 15–20 extra minutes, covered with foil for the first half.
- Vegetarian twist? Swap chicken for mushrooms + white beans, and use veggie broth. Still delicious!
- Reheating: For best texture, reheat uncovered in a 180°C (350°F) oven for 20 mins — the pastry stays crisp!
❝ I first tasted this classic comfort dish while studying in the American Midwest — cold winters, warm kitchens, and meals that felt like home, even far from it. Today, oceans away, that same golden crust still brings me back. ❞
Let warmth rise, one golden slice at a time…
❤️ Made with love from foodr111.blogspot.com— where beauty never fades, and neither does good food.
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