Chicken Pot Pie Classic (Printable)
Tender chicken and vegetables in a creamy herb sauce, baked beneath a golden, flaky 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 Steps:
01 - Preheat oven to 400°F. Position the rack in the center of the oven for even baking.
02 - Melt butter in a large skillet over medium heat. Add the chopped onion and sliced celery, sautéing for 3 to 4 minutes until softened and translucent.
03 - Sprinkle flour over the softened vegetables and stir constantly for 1 to 2 minutes, cooking until the mixture forms a smooth, lightly golden roux.
04 - Gradually whisk in the chicken broth and whole milk, stirring continuously to prevent lumps. Continue cooking for about 5 minutes until the sauce thickens enough to coat the back of a spoon.
05 - Fold in the diced potatoes, frozen carrots, frozen peas, diced chicken, salt, black pepper, dried thyme, and dried parsley. Simmer the mixture for 8 to 10 minutes until the vegetables are just tender.
06 - Pour the prepared filling into a 9-inch pie dish or deep baking dish, spreading it into an even layer.
07 - Roll out the puff pastry sheet and drape it over the filling. Trim any overhanging excess, press the edges firmly to seal against the dish, and cut a few small slits in the top to allow steam to escape during baking.
08 - Brush the pastry surface evenly with beaten egg to promote a rich golden-brown finish during baking.
09 - Bake for 35 to 40 minutes until the crust is deeply 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 creamy sauce clings to every bite of chicken and vegetable, making each forkful feel like a warm blanket on a cold night.
- Store bought puff pastry does all the heavy lifting, so you get that impressive bakery look without spending hours laminating dough.
02 -
- If your sauce seems too thin before baking, simmer it another 2 minutes because it will not thicken much inside the sealed pastry dome.
- Do not skip cutting steam slits in the crust or the pastry will puff unevenly and collapse when you cut into it.
03 -
- Taste the filling before it goes into the dish and adjust salt and pepper because once that pastry seals over the top, there is no going back.
- For a gluten free version, swap the flour for a 1 to 1 gluten free blend and use a gluten free pie crust, and the texture will be nearly identical.