Creamy Chicken Pot Pie (Printable Version)
Tender chicken and vegetables cooked in creamy sauce, topped with golden flaky crust.
# What You'll Need:
→ Poultry
01 - 1.1 lbs boneless, skinless chicken breasts or thighs, diced
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 1 cup frozen peas
06 - 2 cloves garlic, minced
→ Sauce & Dairy
07 - 3.5 tbsp unsalted butter
08 - 1/3 cup all-purpose flour
09 - 2 cups chicken stock
10 - 1/2 cup whole milk or cream
11 - 1 tsp Dijon mustard
12 - Salt and freshly ground black pepper, to taste
→ Pastry
13 - 1 sheet puff pastry (approx. 9 oz), thawed if frozen
14 - 1 egg, beaten, for egg wash
→ Herbs & Seasoning
15 - 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
16 - 2 tbsp chopped fresh parsley (optional)
# Directions:
01 - Preheat the oven to 400°F.
02 - In a large skillet over medium heat, melt the butter. Add onion, carrots, and celery. Cook for 5–6 minutes until softened.
03 - Add garlic and cook for 1 minute more. Stir in diced chicken and cook for 4–5 minutes until just opaque.
04 - Sprinkle in the flour and cook, stirring, for 2 minutes.
05 - Gradually pour in chicken stock, stirring constantly to avoid lumps. Add milk (or cream), bring to a simmer, and cook until thickened (about 4–5 minutes).
06 - Stir in Dijon mustard, thyme, peas, and parsley. Season with salt and pepper. Remove from heat.
07 - Pour the filling into a medium casserole dish or individual ramekins.
08 - Lay the puff pastry over the top, trimming edges to fit. Press down gently and crimp edges if desired. Cut a few small slits in the pastry for steam to escape.
09 - Brush pastry with beaten egg.
10 - Bake for 25–30 minutes or until the pastry is golden brown and filling is bubbling.
11 - Let the pie rest for 5–10 minutes before serving.
# Expert Hints:
01 -
- The creamy sauce comes together like magic, thickening into something velvety and rich that makes everything it touches taste better
- Leftovers are practically nonexistent, but if you somehow have any, the flavors deepen overnight and taste even more incredible
02 -
- Cold puff pastry handles better and bakes up flakier, so keep it chilled until the absolute last second
- That resting period seems endless when everyone is hungry, but cutting into it too soon means a runny mess on your plate
03 -
- Taste your sauce before assembling because once it is under that pastry, there is no going back
- Brush the pastry right before it goes in the oven, not ahead of time, or the egg can soak in and affect the texture