Chicken Pot Pie Recipe | Ultimate Cozy Creamy Comfort Food Classic
Cozy, creamy chicken pot pie with a flaky crust, tender chicken, sweet peas and carrots, and a silky, well-seasoned sauce. Uses simple techniques and smart shortcuts for reliable, golden, bubbly results.
Ingredients
Ingredients
- 4 tablespoons unsalted butter
- 1 medium onion diced
- 2 medium carrots diced
- 2 ribs celery diced
- 2 cloves garlic minced
- ⅓ cup all-purpose flour
- 2 cups low-sodium chicken stock
- 1 cup whole milk or half-and-half
- 2 ½ to 3 cups cooked chicken shredded or diced
- 1 cup frozen peas
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 1 teaspoon kosher salt more to taste
- ½ teaspoon black pepper
- 1 tablespoon chopped fresh parsley optional
- 1 sheet puff pastry thawed, or 1 pie crust
- 1 large egg beaten with 1 teaspoon water
Instructions
Instructions
- Heat the oven to 400°F and keep puff pastry chilled until topping the pie.
- Melt butter in a large oven-safe skillet over medium heat, add onion, carrots, and celery, and cook until softened, 6–8 minutes.
- Stir in garlic and cook until fragrant, about 30 seconds.
- Sprinkle flour over the vegetables, stir to coat, and cook 1–2 minutes to form a roux.
- Whisk in chicken stock slowly, scraping the pan, then whisk in milk or half-and-half and simmer 3–5 minutes until glossy and thick enough to coat a spoon.
- Stir in cooked chicken, peas, thyme, salt, pepper, and parsley, and adjust seasoning to taste; add a splash of stock if too thick.
- If not using an oven-safe skillet, transfer the filling to a 2–2.5 quart baking dish.
- Lay puff pastry or pie crust over the filling, trim and tuck edges, and cut several small vents in the top.
- Brush the crust with beaten egg for shine.
- Place the dish on a sheet pan and bake 25–35 minutes until the crust is deeply golden and the filling bubbles at the edges.
- Let the pot pie rest 10–15 minutes before serving so the filling sets.
Notes
Keep the crust cold for best puff and flake. Cut vegetables evenly for consistent texture and season in layers. Don’t skip vent slits to prevent sogginess. If the crust browns too quickly, tent with foil. To store, refrigerate up to 4 days or freeze up to 3 months. Reheat slices at 350°F until hot.