Classic Chicken Pot Pie

Name: Classic Chicken Pot Pie
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 6 servings
Cuisine: British/American
Ingredients: 60 g unsalted butter, cubed; 1 each yellow onion, finely chopped; 2 each carrot, peeled and diced; 2 each celery, diced; 2 each garlic, minced; 40 g all-purpose flour; 480 ml chicken stock; 240 ml whole milk; 500 g chicken breast, cooked and shredded; 150 g frozen peas, thawed; 1 tbsp thyme, leaves picked; 2 tbsp parsley, chopped; 1 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 1 each puff pastry, thawed if frozen; 1 each egg, beaten with a splash of water

A comforting classic with tender chicken, vegetables, and a creamy herb sauce, all wrapped in a flaky, golden crust. Perfect for a cozy family dinner.

⏱ 30 min prep · 50 min cook · medium

Servings

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Ingredients

60 g unsalted butter cubed
1 yellow onion finely chopped
2 carrot peeled and diced
2 celery diced
2 garlic minced
40 g all-purpose flour
480 ml chicken stock
240 ml whole milk
500 g chicken breast cooked and shredded
150 g frozen peas thawed
15 ml thyme leaves picked
30 ml parsley chopped
5 ml kosher salt
2 ml black pepper freshly ground
1 puff pastry thawed if frozen
1 egg beaten with a splash of water

Nutritionper serving (6 total: 1670 kcal)

Calories	280
Protein	24g
Fat	13g
Carbs	16g
Fiber	3g
Sugar	6g
Sodium	750mg

Excludes 3 ingredients without data.

Gear for this recipe

Method

1
Sautéing
Preheat oven to 200°C (400°F). Melt butter in a large Dutch oven or oven-safe skillet over medium heat. Add onion, carrot, celery, and a pinch of salt. Cook, stirring, until vegetables are softened, about 5 minutes. The onion becomes translucent and the kitchen smells sweet.
⏲ 5 min
2
Sautéing
Add garlic and cook for 1 minute until fragrant. The garlic aroma is strong but not burnt.
⏲ 1 min
3
Sautéing
Sprinkle flour over the vegetables and stir constantly for 2 minutes. The flour coats the vegetables and absorbs the butter, forming a paste that begins to turn golden.
⏲ 2 min
4
Simmering
Gradually pour in the chicken stock while whisking to prevent lumps, then add the milk. Bring to a simmer, whisking frequently, until the sauce thickens enough to coat the back of a spoon, about 5 minutes. It should look glossy and smooth.
⏲ 5 min
5
Simmering
Stir in the shredded chicken, peas, thyme, parsley, salt, and pepper. Simmer for 2 minutes to blend flavors. Taste and adjust seasoning if needed. The filling should be rich and savory.
⏲ 2 min
6
Transfer the filling to a 9-inch pie dish (or keep in the oven-safe skillet). Let it cool slightly while you prepare the pastry.
⏲ 5 min
7
Roll out the puff pastry on a lightly floured surface to about 1/4-inch thickness. Place the pastry over the filling, tuck the edges under, and crimp decoratively. Cut a few slits in the top to allow steam to escape.
⏲ 5 min
8
Brush the pastry lightly with the beaten egg wash. Place the pie on a baking sheet to catch any drips.
9
Baking
Bake in the preheated oven for 30-35 minutes, until the crust is puffed and deep golden brown and the filling is bubbling through the slits. The aroma of baked pastry fills the kitchen.
⏲ 35 min
10
Let the pie rest for 10 minutes before serving to allow the filling to set. The crust should be crisp and flaky, the filling thick and creamy.
⏲ 10 min