Classic Chicken & Vegetable Pot Pie

Prep Time 45 mins
Cook Time 40 mins
Rest Time 10 mins
Total Time 1 hr 35 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 200  C
Servings: 6
Best Season: All Seasons
Description

A comforting and hearty Classic Chicken & Vegetable Pot Pie made with tender chicken, a rich creamy filling, and a flaky golden crust. This timeless dish is perfect for cozy family dinners and meal prepping, delivering warm, satisfying flavors in every bite.

Ingredients
    For the Filling
  • 2 cups cooked chicken (shredded or diced)
  • 1 cup carrots (diced)
  • 1 cup potatoes (small cubes)
  • 3/4 cup green peas
  • 1/2 cup corn kernels
  • 1/3 cup onion (finely chopped)
  • 2 cloves garlic (minced)
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 1 tsp salt (adjust to taste)
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme
  • 1/2 tsp paprika (optional)
    • For the Crust
  • 2 sheets puff pastry (thawed)
  • 1 egg (beaten, for egg wash)
Instructions
    Prepare the Vegetables
  1. 1
    Peel and dice the carrots and potatoes into small, even cubes for quick cooking. Boil them in lightly salted water for about 5–7 minutes until slightly tender but not fully soft. Drain and set aside.
    2. Cook the Base
  2. 2
    In a large pan over medium heat, melt the butter. Add chopped onions and sauté until translucent. Stir in the garlic and cook for another 30 seconds until fragrant.
    3. Make the Creamy Sauce
  3. 3
    Sprinkle the flour over the onion mixture and stir continuously for 1–2 minutes to form a roux. Slowly pour in the chicken broth while whisking to avoid lumps. Add the milk and continue stirring until the mixture thickens into a creamy sauce.
    4. Add Chicken and Vegetables
  4. 4
    Add the cooked chicken, carrots, potatoes, peas, and corn into the sauce. Season with salt, pepper, thyme, and paprika. Mix everything well and let it simmer for 5 minutes until fully combined and thickened. Remove from heat.
    5. Assemble the Pie
  5. 5
    Preheat your oven to 200°C. Transfer the filling into a baking dish. Roll out one sheet of puff pastry and place it over the dish, trimming excess edges. Seal the edges and cut small slits on top to allow steam to escape.
    6. Apply Egg Wash
  6. 6
    Brush the top of the pastry with beaten egg. This will give the crust a beautiful golden and glossy finish.
    7. Bake
  7. 7
    Place the pie in the preheated oven and bake for 30–40 minutes, or until the crust is golden brown and crisp.
    8. Rest and Serve
  8. 8
    Remove the pot pie from the oven and let it rest for 10 minutes before serving. This helps the filling set and makes slicing easier.
Note

Use rotisserie or leftover chicken for convenience. You can replace puff pastry with homemade pie crust if preferred. For extra richness, add a splash of cream instead of some milk. Store leftovers in the fridge for up to 3 days. This dish freezes well—wrap tightly and freeze before baking.

Keywords: comforting, easy, family-friendly, creamy, baked
Read it online: https://petitepanini.com/recipe/classic-chicken-vegetable-pot-pie/