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chicken pot pie

Creamy Chicken Pot Pie: Your Cozy Comfort Food Solution

This creamy chicken pot pie is the perfect cozy comfort food, filled with chicken, vegetables, and herbs, topped with flaky puff pastry.
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 1 hour 40 minutes
Course dinner
Cuisine American
Servings 4 pies
Calories 480 kcal

Equipment

  • Saucepan
  • - Large pot
  • oven-proof pots
  • Oven
  • Rolling Pin

Ingredients
  

For the Filling

  • 600 g Chicken Breast boneless thighs work well as a substitute
  • 2 cups Milk any fat percentage is fine, or substitute with cream
  • 1 cup Chicken Broth homemade or low-sodium store-bought for best results
  • 2 tsp Stock Powder can use Vegeta or any bouillon
  • 2 sprigs Thyme optional, fresh or dried thyme works beautifully
  • 1 Onion large, chopped
  • 2 large Carrots chopped, parsnips are a good alternative
  • 3 ribs Celery chopped, optional
  • 2 cloves Garlic minced
  • 50 g Butter for sautéing
  • 1 tsp Dried Thyme additional herb richness
  • 1/3 cup White Wine use more broth if skipping
  • 1/3 cup Flour thickening agent
  • 1/2 cup Parmesan Cheese grated, can swap for cheddar
  • 1/2 tsp Black Pepper season to taste
  • 1 cup Frozen Peas no need to thaw before use

For the Topping

  • 2 sheets Puff Pastry ensure generous coverage
  • 1 Egg lightly whisked, for egg wash

Instructions
 

Fillings Preparation

  • In a saucepan, add milk, chicken broth, and stock powder. Bring to a gentle simmer, then add the chicken and thyme. Cover and let simmer for about 15 minutes until cooked through, then shred the chicken and set aside the poaching liquid.
  • Melt butter in a large pot over medium heat. Sauté the onion and garlic for about 2 minutes until fragrant. Add carrots and celery; cook until softened, then stir in the white wine and let it evaporate. Gradually incorporate flour, followed by the reserved poaching liquid, stirring until thickened. Add parmesan, shredded chicken, and peas; mix until heated through.
  • Transfer the filling into oven-proof pots, and allow to cool in the refrigerator for at least 30 minutes.
  • Preheat your oven to 180°C (350°F). Roll out puff pastry and cut rounds to fit over your pots, sealing the edges well. Brush the tops with egg wash, make a small slit in each for steam to escape, and bake for 35-40 minutes until the pastry is golden brown and flaky.

Notes

Optional: Garnish with fresh thyme sprigs for an aromatic touch. Make sure the filling has thickened before sealing with pastry.
Keyword Chicken Pot Pie, Comfort Food, easy recipes, family meal, freezer friendly, individual servings