Description
A comforting classic chicken pot pie recipe featuring tender shredded chicken and mixed vegetables in a creamy sauce, all encased in a flaky puff pastry crust. Perfect for a hearty family meal, this pie combines the richness of homemade sauce with the convenience of puff pastry for a delicious and satisfying dish.
Ingredients
Scale
Filling Ingredients
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (peas, carrots, green beans)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 ½ cups chicken broth
- 1 cup milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
Pastry
- 1 sheet puff pastry, thawed
- 1 egg, beaten with 1 tablespoon water (egg wash)
Instructions
- Cook Aromatics: In a large skillet, melt butter over medium heat. Add chopped onions and garlic. Cook until softened and fragrant, about 3-4 minutes.
- Make Roux: Stir in the all-purpose flour and cook for 1 minute to form a roux, which helps thicken the sauce.
- Add Liquids: Slowly pour in the chicken broth and milk while continuously whisking to avoid lumps. Simmer the mixture until it thickens into a creamy sauce, about 5 minutes.
- Combine Filling: Stir in the shredded cooked chicken, mixed vegetables, salt, black pepper, and dried thyme. Let the filling simmer gently for 3–4 minutes to meld flavors and heat through.
- Prepare Baking Dish: Spoon the warm filling into ramekins or a baking dish, leaving some room at the top to accommodate the pastry.
- Top with Pastry: Roll out the thawed puff pastry and cover the dishes. Seal the edges firmly and cut a few slits in the top of the pastry to allow steam to escape during baking.
- Apply Egg Wash: Brush the puff pastry tops with the beaten egg mixed with water for a beautiful golden finish.
- Bake: Place the pie(s) in a preheated oven at 400°F (200°C) and bake for 25–30 minutes or until the puff pastry is puffed up and golden brown.
- Cool and Serve: Let the chicken pot pie cool for about 5 minutes before serving to ensure the filling sets slightly and is safe to eat.
Notes
- You can substitute frozen mixed vegetables if fresh ones are not available; just thaw and drain excess water before adding to the filling.
- For a richer flavor, use half-and-half instead of milk.
- Ensure the puff pastry is well chilled before rolling to prevent sticking and tearing.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to retain the crust’s crispness.
