Description

This classic Chicken Pot Pie recipe features a flaky puff pastry crust filled with tender chicken, root vegetables, and a creamy thyme-seasoned sauce. The pot pie combines a buttery, golden-brown puff pastry both as a bottom and top crust, filled with a savory mixture of chicken, Yukon gold potatoes, carrots, celery, peas, and aromatic herbs. Perfect for a comforting family dinner, this pot pie offers a rich, satisfying flavor and a delightful crisp crust.

Ingredients

Scale

Crust

1 (17.3 oz.) box frozen puff pastry (2 sheets)

Filling

2 small boneless skinless chicken breasts (or 3 cups cooked chicken)
4 cups chicken broth
4 tablespoons butter
1 small yellow onion, diced
2 ribs celery, diced
1 cup carrots, diced
3 cloves garlic, minced
½ teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon mustard powder
½ teaspoon onion powder
1 teaspoon soy sauce
⅓ cup all-purpose flour
¾ cup half and half
1 chicken bouillon cube
1 lb. Yukon gold potatoes, peeled and diced
Salt and pepper, to taste
¾ cup frozen peas

Egg Wash

1 egg, whisked
1 tablespoon milk (or water as a substitute)

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Instructions

Prepare the puff pastry crust: Thaw the puff pastry sheets according to package instructions. Roll out one sheet and fit it into your pie dish. Blind bake the bottom crust by lining it with parchment paper and filling with pie weights or dried beans. Bake at 400°F (200°C) for about 15 minutes or until light golden. This step prevents a soggy bottom.
Cook the chicken and vegetables: In a large skillet or saucepan, melt butter over medium heat. Add diced onion, celery, carrots, and minced garlic and cook until softened, about 5-7 minutes. Add diced Yukon gold potatoes and cook an additional 5 minutes. Add the chicken broth, bouillon cube, herbs (thyme, rosemary, mustard powder, onion powder), and soy sauce. Bring to a simmer and cook until potatoes are tender, about 10-15 minutes. Meanwhile, cook the chicken breasts in the broth or separately until fully cooked, then shred or dice into bite-size pieces.
Make the creamy filling: Sprinkle the flour over the vegetables and chicken in the skillet and stir to form a roux, cooking for 2 minutes. Slowly whisk in the half and half until the mixture thickens into a creamy sauce. Adjust seasoning with salt and pepper. Stir in the frozen peas last, cooking for 2 more minutes.
Assemble and bake the pot pie: Pour the filling into the blind-baked bottom puff pastry crust. Cover with the second sheet of puff pastry, trimming excess dough and sealing the edges. Cut slits in the top crust to allow steam to escape. Brush the top with the egg wash made from the whisked egg and milk. Bake in a preheated 400°F (200°C) oven for 40-50 minutes or until the crust is golden brown and puffed.

Notes

Using puff pastry for both bottom and top crust ensures a flaky, buttery pie.
Blind baking the bottom crust prevents sogginess from the filling.
You can substitute cooked rotisserie chicken for quick preparation.
Half and half can be substituted with whole milk or heavy cream for a richer or lighter filling.
Feel free to add other vegetables such as mushrooms or green beans according to preference.
Let the pie cool for at least 10 minutes before serving for easier slicing.