Chicken Pot Pie

Name: Chicken Pot Pie
Total time: 55 min
Yield: Family
Ingredients: 400 g cooked chicken; 2 cups mixed vegetables; 3 tbsp each butter and flour; 400 ml chicken broth; 1 sheet puff pastry

Chicken pot pie is the ultimate comfort food, a golden flaky crust wrapped around a creamy filling of tender chicken, carrots, peas, and savory gravy. This homemade version is rich and satisfying, with a buttery pastry top that shatters into the steaming filling below. It is the perfect centerpiece for a cozy family dinner on a cold evening.

American High-Protein Oven Dinner Family Chicken

⏱ 55 min
📊 medium
🍽 Family

Ingredients

400 g cooked chicken
2 cups mixed vegetables
3 tbsp each butter and flour
400 ml chicken broth
1 sheet puff pastry

Instructions

Preheat the oven to 200C (400F) and set a rack in the center position so the bottom crust cooks through evenly.
Melt 4 tablespoons of butter in a large skillet over medium heat, then add diced onion, carrots, and celery and cook for about 6 to 8 minutes until the vegetables soften and the onion turns translucent.
Sprinkle one third of a cup of flour over the vegetables and stir constantly for 1 to 2 minutes to cook out the raw flour taste, which prevents a pasty flavor in the finished gravy.

Slowly pour in 2 cups of chicken broth and 1 cup of milk while whisking continuously, then simmer for 4 to 5 minutes until the sauce thickens enough to coat the back of a spoon.
Stir in 3 cups of cooked shredded chicken and 1 cup of frozen peas, then season with salt, pepper, and a pinch of dried thyme and remove from the heat.
Line a deep pie dish with one rolled out pastry sheet, pour in the warm filling, then drape the second pastry sheet over the top and crimp the edges firmly to seal.
Brush the top with a beaten egg and cut two or three slits in the center to vent steam during baking.
Bake for 35 to 40 minutes until the crust is deeply golden and the filling bubbles visibly through the slits, then rest the pie for 10 to 15 minutes so the filling sets before slicing.

💡 Chef's tip

Brush the top crust with a beaten egg wash and cut two or three small slits in the center before baking, which lets steam escape so the filling does not bubble over and gives the pastry a deep glossy golden color.

Cooking the filling until quite thick before it goes under the pastry prevents a soupy pie; the filling barely loosens in the oven, so it must start thick.