Classic Chicken Pot Pie
My classic chicken pot pie that will be the coziest thing you make all fall!
There are few things cozier than a classic chicken pot pie, especially when it’s tucked underneath a golden, buttery layer of flaky puff pastry. This version has everything I want in a pot pie: tender chicken, carrots, peas, and plenty of savory herbs all folded into a rich, creamy gravy. It’s hearty and nostalgic without feeling overly heavy, and using puff pastry gives you that gorgeous, crisp crust without having to make pie dough from scratch.
This is one of those dinners that feels extra comforting coming out of the oven, but is still simple enough for a weeknight. The filling comes together in one pan, then gets topped with store-bought puff pastry and baked until deeply golden and bubbling around the edges. Crack through that flaky pastry and scoop it up with the creamy chicken filling underneath, it’s classic comfort food at its best and exactly the kind of dinner I want once the weather starts to cool down.
Here are the Ingredients for this Classic Chicken Pot Pie:
Produce - Carrots, Celery, Sweet Onion, Potatoes, Peas, Fresh Thyme
Seasonings - Salt, Pepper, Celery Salt, Garlic Powder, Onion Powder, Dried Thyme, Chicken Bouillon
Pantry - Puff Pastry, Flour, Chicken Broth
Protein - Shredded Chicken
Dairy - Butter, Cream or Half & Half, Milk, Egg
Finishing - Flaky Sea Salt
Classic Chicken Pot Pie
My classic chicken pot pie recipe with flaky puff pastry crust that will be the coziest thing you make all fall!
Ingredients
- 1 stick of butter
- 2 large carrots, diced
- 2 stalks celery, diced
- 1 sweet onion, diced
- 1 1/2 cups potatoes, peeled and diced small
- 4 cups shredded chicken
- 1/2 cup flour
- 1 cup cream or half & half
- 2 cup milk
- 2 cups chicken broth
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp celery salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp thyme
- 2 tsp chicken bouillon
- 2 cups frozen peas
- 1 package puff pastry, thawed but still cold
- 1 egg + dash of water (for egg wash)
Instructions
- Preheat oven to 425 F.
- 2. Melt butter in a large cast iron or braiser pan. Add the onions, carrots and celery and sauté for 3 minutes on medium low. Then add the potatoes, salt, pepper, garlic powder, onion powder, celery salt, and chicken bouillon sauté for another 10 minutes until the potato start to get soft, but still have a slight crunch.
- 3. Stir in the flour and mix until a thick paste forms. Cook for another few minutes before slowly adding in the cream. Stir and then add in the milk. Once that thickens again, slowly add in the chicken broth. Can add more chicken broth if it is still too thick. Then fold in the peas and shredded chicken.
- 4. Cut your puff pastry into squares and lay them around the top of the pan. Brush with the egg wash and bake for 25-30 minutes. Cover the top if the puff pastry starts to get too brown. Finish with a sprinkle of flaky sea salt and fresh thyme
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