Description
A comforting homemade chicken pot pie featuring a flaky puff pastry crust and a savory filling of tender chicken, Yukon gold potatoes, carrots, celery, peas, and aromatic herbs simmered in a creamy broth.
Ingredients
Scale
Crust
- 1 (17.3oz) 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 flour
- ¾ cup half and half
- 1 chicken bouillon cube
- 1 lb Yukon gold potatoes
- Salt and pepper to taste
- ¾ cup frozen peas
- 1 egg, whisked (for egg wash)
- 1 tablespoon milk (or water, for egg wash)
Instructions
- Prepare the Crust: Preheat oven to 400° F. Let the frozen puff pastry sit at room temperature for 30 minutes until pliable. Roll out one sheet to 12 inches and place it in a lightly greased pie pan, trimming corners and filling gaps with scraps. Crinkle parchment paper and place on top, fill with pie weights or beans. Blind bake for 12 minutes, remove weights and parchment, dock the crust with a fork, then bake for 5 more minutes. Set aside.
- Cook the Chicken: Place chicken breasts and broth in a medium saucepan, bring to a gentle simmer. Cook 15-20 minutes until chicken is cooked through. Rest 5-10 minutes, then cut into bite-sized cubes. Reserve broth.
- Cook the Vegetables: In a large skillet over medium heat, melt butter then add onion, carrots, and celery. Cook, stirring often, for 6 minutes until softened. Add garlic, thyme, rosemary, mustard powder, onion powder, and soy sauce. Cook 2 minutes until fragrant.
- Make the Sauce: Sprinkle flour over vegetables and stir continuously for 2 minutes to cook the flour. Slowly add 2 cups reserved chicken broth in small splashes, stirring constantly to avoid lumps. Then add half and half gradually followed by the chicken bouillon cube. Reduce heat to medium-low.
- Cook the Potatoes: Peel potatoes and cut into ½-inch chunks. Season with salt and pepper, add to skillet and bring liquid to a boil, then reduce to a gentle simmer. Cook uncovered for 15-20 minutes until potatoes are fork tender, stirring occasionally and adding more chicken broth as needed to maintain filling consistency.
- Add Peas and Chicken: Stir in frozen peas and cooked chicken. Simmer for an additional 3-5 minutes, then remove from heat. Filling will thicken slightly as it stands.
- Assemble the Pie: Roll out the second puff pastry sheet into a 12-13 inch square. Spoon the filling into the blind-baked crust. Cover with the second pastry sheet, trim edges, fold overhanging dough, and seal by pressing edges with a fork. Cut three slits on top for steam to escape.
- Apply Egg Wash: Whisk together egg and milk, then brush over the top crust and edges for a golden finish.
- Bake: Bake at 400° F for 30 minutes. After 25 minutes, if crust is browning too much, cover with foil or a pie crust shield and continue baking. Remove from oven and let cool 10 minutes before serving.
Notes
- Use rotisserie or leftover chicken instead of fresh for convenience (3 cups cooked).
- Puff pastry is recommended for a flaky crust, but regular pie crust can be substituted.
- Blind baking the bottom crust prevents sogginess; you may omit the bottom crust for a quicker version and use only a top crust.
- Soy sauce and mustard powder add subtle flavor depth without being overtly noticeable.
- Adjust filling thickness by gradually adding chicken broth; longer simmering reduces and thickens the filling.
- Leftover filling can be thinned with broth to make a soup or frozen for later use.
- Make ahead: prepare filling up to 2 days in advance, refrigerate in airtight container, reheat before assembling and baking.
- Store leftovers in airtight container refrigerated for up to 4 days or freeze for up to 3 months. Reheat thoroughly before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg
