Chicken Pot Pie Recipe | Flaky Crust Comfort Food Dinner
A comforting chicken pot pie with a creamy, well-seasoned filling of chicken and vegetables under a flaky puff pastry crust. Smart shortcuts like rotisserie chicken and frozen veggies make it weeknight-friendly.
Ingredients
Ingredients
- 3 cups cooked chicken, shredded or diced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 medium carrots, diced small
- 2 celery stalks, diced small
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 3/4 cup whole milk (or half-and-half)
- 1 cup frozen peas
- 1/2 cup frozen corn (optional)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
- 1 sheet puff pastry, thawed and kept cold (or pie dough)
- 1 large egg, beaten with 1 tablespoon water
- Flaky sea salt, for finishing (optional)
- Butter, for greasing the baking dish
Instructions
Instructions
- Heat the oven to 425°F (220°C) and butter a deep 9-inch pie dish or 2-quart baking dish; keep the puff pastry chilled.
- Warm a large skillet over medium heat, add butter and olive oil, and sauté the onion, carrots, and celery until softened, 7–8 minutes.
- Stir in garlic and thyme and cook until fragrant, about 30 seconds.
- Sprinkle flour over the vegetables and cook, stirring constantly, for 1–2 minutes.
- Slowly whisk in chicken broth, then milk, stirring until smooth and gently thickened, 3–5 minutes; season with salt and pepper and adjust to taste.
- Fold in the cooked chicken, peas, and corn and simmer for about 2 minutes to heat through; turn off the heat and stir in parsley.
- Transfer the filling to the prepared baking dish and smooth the top.
- On a lightly floured surface, roll the puff pastry to fit the dish with a slight overhang, drape it over the filling, trim excess, and seal by crimping or pressing around the rim.
- Cut several small slits in the center for steam, brush with egg wash, and sprinkle with flaky sea salt if using.
- Place the dish on a sheet pan and bake until the crust is deeply golden and the filling bubbles at the edges, 25–30 minutes.
- Let the pot pie rest for 10–15 minutes before serving to allow the filling to set.
Notes
Use rotisserie chicken and frozen veggies for speed. Keep pastry cold for maximum puff. If the filling is too thin, simmer 2–3 more minutes; if too thick, whisk in a splash of warm broth. Optional add-ins: a dash of Dijon or a squeeze of lemon for brightness. To store, cool completely; refrigerate up to 4 days or freeze up to 3 months. Reheat slices at 350°F for 15–20 minutes (cover loosely with foil); whole pie 25–35 minutes.