Description
Chicken Pot Pie is the ultimate comfort food, featuring creamy chicken and tender vegetables tucked under a golden, flaky puff pastry crust. Perfect for family dinners or special gatherings, this hearty dish combines rich flavors with a warm, indulgent texture that everyone will love.
Ingredients
For the Chicken and Broth:
- 600g (1.2 lbs) boneless chicken breast or thighs
- 2 cups milk
- 1 cup chicken broth (stock)
- 2 teaspoons chicken or vegetable stock powder
- 2 sprigs thyme (optional)
For the Chicken Pot Pie Filling:
- 1 large onion, chopped
- 2 large carrots, chopped
- 3 celery ribs, chopped
- 2 garlic cloves, minced
- 50g (3 tbsp) butter
- 1 teaspoon dried thyme
- ⅓ cup white wine (or additional broth)
- ⅓ cup flour
- ½ cup grated Parmesan
- ½ teaspoon black pepper
- 1 cup frozen peas
For the Pastry Topping:
- 2 puff pastry sheets
- 1 egg, lightly whisked
Instructions
- Poach the Chicken
- Combine milk, chicken broth, stock powder, and thyme in a large saucepan.
- Heat over medium heat until it simmers, then add the chicken.
- Cover and poach for about 15 minutes, ensuring the liquid doesn’t boil.
- Remove the chicken, shred or dice, and set aside. Reserve the poaching liquid.
- Prepare the Filling
- Melt butter in a large pot over medium-high heat.
- Add garlic and onion, sautéing for 2 minutes until fragrant.
- Stir in carrots, celery, and dried thyme. Cook for 3–4 minutes until slightly softened.
- Deglaze with white wine, cooking until mostly evaporated.
- Add flour, stirring for 1 minute to cook off the raw taste.
- Make the Sauce
- Gradually stir in half of the reserved poaching liquid to form a thick paste.
- Add the remaining liquid, Parmesan, and black pepper. Stir until smooth and creamy.
- Mix in the shredded chicken and frozen peas. Heat for 3 minutes until warmed through.
- Assemble the Pies
- Spoon the filling into four large or six small oven-proof dishes. Cool the filling in the fridge for 30 minutes to prevent the pastry from becoming soggy.
- Prepare the Pastry
- Preheat the oven to 180°C (350°F).
- Cut the puff pastry into circles 1 inch larger than the pie dishes.
- Brush the edges of the dishes with egg, place the pastry circles on top, and fold the edges slightly.
- Bake the Pot Pies
- Brush the pastry with egg wash and cut a small slit in the center to allow steam to escape.
- Bake for 35–40 minutes until the pastry is golden and crisp.
- Serve and Enjoy
- Let the pies rest for a few minutes before serving. Pair with a fresh salad or roasted vegetables.
Notes
- Make Ahead: Assemble the pies up to 24 hours in advance and refrigerate until ready to bake.
- Freezing: Freeze unbaked pies for up to 3 months. Bake from frozen, adding 10–15 minutes to the cooking time.
- Rotisserie Chicken Shortcut: Skip the poaching step by using pre-cooked shredded rotisserie chicken.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner, Comfort Food
- Method: Baking
- Cuisine: American