Prep Time 25 mins
Cook Time 35 mins
Rest Time 10 mins
Total Time 1 hr 10 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 200  C
Servings: 6
Best Season: Fall, Winter
Description

A hearty and comforting Classic Chicken Pot Pie filled with tender chicken, colorful vegetables, and a creamy sauce, all wrapped in a buttery, flaky crust. Perfect for cozy family dinners and make-ahead meals.

Ingredients
    For the Filling:
  • 2 tbsp unsalted butter
  • 1 small yellow onion (diced)
  • 2 cloves garlic (minced)
  • 2 medium carrots (peeled and diced)
  • 2 celery stalks (diced)
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth (warm)
  • 1 cup whole milk (room temperature)
  • 2 cups cooked chicken breast (shredded or diced)
  • 1 cup frozen peas
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp dried thyme
  • 0.25 tsp dried rosemary
  • 0.25 tsp paprika
    • For the Crust:
  • 2 sheets puff pastry (thawed)
  • 1 large egg (beaten, for egg wash)
Instructions
    Prepare the Filling
  1. 1
    In a large skillet over medium heat, melt the butter. Add diced onions, garlic, carrots, and celery. Sauté for about 5–7 minutes until softened and fragrant.
    2. Make the Sauce
  2. 2
    Sprinkle the flour evenly over the vegetables and stir continuously for 1–2 minutes to cook the flour. Slowly pour in the chicken broth, stirring constantly to avoid lumps. Then add the milk, stirring until the mixture thickens into a creamy sauce.
    3. Add Chicken and Seasonings
  3. 3
    Stir in the cooked chicken, peas, salt, pepper, thyme, rosemary, and paprika. Mix until everything is well combined. Remove from heat and set aside.
    4. Assemble the Pot Pie
  4. 4
    Preheat your oven to 200°C. Roll one sheet of puff pastry into a 9-inch pie dish. Press it gently into the base and sides. Spoon the chicken filling into the pie crust evenly.
    5. Cover with Top Crust
  5. 5
    Place the second sheet of puff pastry over the top. Trim any excess and crimp the edges together to seal. Cut small slits in the center to allow steam to escape. Brush the top with beaten egg for a golden finish.
    6. Bake the Pot Pie
  6. 6
    Bake for 30–35 minutes until the crust is puffed and deeply golden. Let the pot pie rest for 10 minutes before slicing and serving.
Note

Make-Ahead Tip: You can prepare the filling a day in advance and store it in the fridge. Assemble and bake the next day.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat at 180°C for best results.

Variations: Add diced potatoes or substitute turkey for chicken to make a Turkey Pot Pie.

Keywords: chicken pot pie, creamy chicken, comfort food, easy dinner, homemade pot pie
Read it online: https://petitepanini.com/recipe/chicken-pot-pie-recipe/