Chicken Pot Pie Recipe

This Chicken Pot Pie features tender chicken and vegetables in a creamy,
flavorful sauce, all encased in a golden, flaky puff pastry. Perfect for a
comforting and hearty meal, it’s a timeless classic that delights the entire
family. Easy to prepare, this dish is sure to become a favorite in your home.

Servings: 6 people

Author:

Prep Time:
40 minutes

Cook Time:
40 minutes

Cooling Time:
30 minutes

Total Time:
1 hour, 50 minutes

Course:

Main Course

Cuisine:

American

Keywords:

chicken pot pie recipe

Instructions

1 Chicken:
2 In a large saucepan, combine the milk, chicken broth, and stock powder. Heat
gently over medium heat until just starting to simmer. Add the chicken and
thyme. Cover the saucepan and let it simmer on medium-low heat for 15 minutes.
Ensure it does not boil to prevent the milk from curdling. Remove the chicken,
shred or dice it (a little undercooked inside is fine). Keep the poaching liquid
covered and set aside.
3 Chicken Pot Pie:
4 Melt the butter in a large pot over medium-high heat. Add the minced garlic and
chopped onion, cooking for 2 minutes. Stir in the thyme, chopped carrot, and
celery, and cook for an additional 3 minutes or until the carrots begin to
soften. Pour in the white wine, stirring and scraping the bottom of the pot to
deglaze, cooking until the wine has mostly evaporated, about 1.5 minutes.
Sprinkle in the flour, stirring continuously for 1 minute to create a roux.
Gradually add half of the reserved poaching liquid, stirring until the flour is
fully incorporated and the mixture thickens. Pour in the remaining milk-broth
mixture, followed by the grated parmesan and black pepper. Stir to combine. Add
the shredded chicken and frozen peas, mixing well. Once the mixture starts to
steam, cook for 3 more minutes, stirring regularly to thicken the sauce. Remove
from heat and spoon the mixture into oven-proof pots, either 4 large or 6 small
ones. Let the pots cool in the fridge for at least 30 minutes.
5 Assembly & Baking:
6 While the filling cools, take the puff pastry out of the freezer to partially
thaw. Use a bowl to cut out rounds from the pastry, making sure they are about
2.5cm / 1″ wider than the pot rims. Preheat your oven to 180C/350F. Brush the
edges of the pots with the whisked egg. Place the puff pastry rounds on top,
folding down the edges over the sides. Brush the pastry with the egg wash and
make a 2cm / 2/3″ slit in the center with a small knife. Bake for 35-40 minutes
until the pastry is a deep golden brown. Serve immediately!

Chicken Pot Pie Recipe

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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