Description

This classic Chicken Pot Pie recipe features a flaky puff pastry crust with a rich, creamy chicken and vegetable filling. Made from scratch using tender chicken breasts, Yukon gold potatoes, carrots, peas, and aromatic herbs, this comforting dish is perfect for a hearty family meal. The bottom crust is blind baked to prevent sogginess, ensuring a crisp and delicious pie every time.

Ingredients

Scale

Pastry

1 (17.3 oz) box frozen puff pastry (2 sheets)
1 egg, whisked
1 tablespoon milk (can substitute water)

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, peeled and diced into ½-inch chunks
Salt and pepper, to taste
¾ cup frozen peas

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Bottom Crust: Let the frozen puff pastry sit at room temperature for 30 minutes until pliable. Roll out one sheet to 12 inches wide. Transfer it to a lightly greased pie pan, pressing it into the bottom and sides. Trim corners and fill gaps with excess dough. Crinkle parchment paper and place inside the crust, then fill with pie weights, dry beans, or rice.
Blind Bake the Bottom Crust: Bake at 400° F for 12 minutes. Remove weights and parchment, dock the crust with a fork, and bake another 5 minutes. Remove and set aside.
Cook the Chicken: In a medium saucepan, add chicken breasts and chicken broth. Bring to a gentle bubble and cook for 20 minutes or until the chicken is cooked through. Let rest 5-10 minutes, then cut into bite-size cubes. Reserve cooking broth.
Prepare the Vegetable Base: In a large skillet, melt butter over medium heat. Add diced onion, carrots, and celery; cook for 6 minutes, stirring frequently until softened. Add garlic, thyme, rosemary, mustard powder, onion powder, and soy sauce; cook 2 more minutes.
Make the Sauce: Stir in the flour and cook for 2 minutes, stirring constantly to remove raw taste. Gradually add 2 cups of reserved chicken broth in small splashes, stirring continuously. Add half and half the same way, followed by the bouillon cube. Reduce heat to medium-low.
Add Potatoes and Simmer: Season diced potatoes with salt and pepper, then add to the skillet. Bring the mixture to a boil, then reduce to a simmer uncovered. Simmer gently for 20 minutes until potatoes are fork-tender, stirring occasionally and adding chicken broth in small splashes to maintain desired consistency.
Finish the Filling: Stir in frozen peas and cooked chicken. Simmer for an additional 5 minutes. Remove from heat; the filling will thicken further as it cools.
Assemble the Pot Pie: Roll out the second pastry sheet into a 12-13 inch square. Spoon the filling into the blind-baked crust. Cover with rolled-out pastry, allowing it to overhang the edges. Trim edges, fold overhanging dough, and press to seal. Crimp edges with fork tines and cut three slits on top for steam to escape.
Apply Egg Wash: Whisk the egg with milk and brush over the top and edges of the crust for a golden finish.
Bake the Pie: Bake at 400° F for 30 minutes. After 25 minutes, cover the crust edges with foil to prevent over-browning and continue baking. The pie is done when the crust is golden brown.
Cool and Serve: Remove from oven and let the pot pie cool for 10 minutes before serving to allow the filling to set.

Notes

Use rotisserie or leftover cooked chicken in place of fresh chicken breasts (3 cups shredded).
Puff pastry can be substituted with pie crust if preferred.
Blind baking the bottom crust prevents sogginess; omit the bottom crust for a quicker version topped only with puff pastry.
Soy sauce and mustard powder enhance flavor subtly without being overpowering.
Adjust filling consistency by adding chicken broth little by little during simmering to control thickness.
Leftover filling can be thinned with broth and turned into a soup or frozen for later use.
The filling can be made ahead, refrigerated up to 2 days, and reheated with a splash of broth or half and half before assembling.
Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.
Cover pie crust edges with foil during baking if browning too quickly.

Nutrition

Serving Size: 1 slice (1/8 of pie)
Calories: 450 kcal
Sugar: 4 g
Sodium: 700 mg
Fat: 24 g
Saturated Fat: 10 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 4 g
Protein: 30 g
Cholesterol: 85 mg