Classic Creamy Chicken Pot Pie
A beloved dish filled with tender chicken, vibrant vegetables, and a velvety sauce, all encased in a golden, flaky crust.
Equipment
- Large Skillet
- Deep-Dish Pie Plate
- Mixing Bowl
Ingredients
Main Ingredients
- 2 cups Cooked Shredded Chicken Use rotisserie chicken for convenience.
- 1 cup Diced Carrots Adds sweetness and color.
- 0.5 cup Green Peas Frozen or fresh.
- 1 cup Diced Celery Provides crunch and flavor.
- 1 medium Onion, finely chopped Sauté until translucent.
- 2 cloves Garlic, minced Enhances flavor.
- 2 cups Low-Sodium Chicken Broth Base for the creamy sauce.
- 1 cup Heavy Cream For a rich sauce.
- 2 sheets Puff Pastry Thaw before use.
- 1 teaspoon Fresh Thyme For seasoning.
- 1 tablespoon Chopped Parsley For garnish.
- to taste Salt and Pepper Essential seasonings.
Instructions
- Preheat your oven to 400°F (200°C).
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add chopped onions and sauté until translucent, about 3-4 minutes.
- Add minced garlic and cook for an additional minute.
- Incorporate diced carrots and celery, sauté for about 5 minutes until softened.
- Stir in green peas and shredded chicken, heating through for 2-3 minutes.
- Pour in chicken broth and bring to a gentle simmer for about 5 minutes.
- Whisk together heavy cream, salt, pepper, and fresh thyme in a bowl.
- Slowly pour the cream mixture into the skillet, stirring continuously until thickened.
- Remove from heat and let cool slightly.
- Roll out one sheet of puff pastry to fit your baking dish.
- Transfer the filling into a deep-dish pie plate and spread evenly.
- Place the rolled-out puff pastry over the filling, crimping the edges to seal.
- Cut slits in the top of the pastry for steam to escape.
- Brush the top with an egg wash made from whisking one egg with a tablespoon of water.
- Bake for 25-30 minutes until the pastry is puffed and golden brown.
- Allow to cool for 10 minutes before serving.
- Serve warm, garnished with fresh parsley.
Notes
For variations, consider adding different vegetables or herbs, or using leftover turkey instead of chicken.