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Chicken Pot Pie

A slice of chicken pot pie with a golden flaky crust and creamy filling of chicken, peas, carrots, and potatoes, garnished with fresh herbs.
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This Chicken Pot Pie is a comforting classic made with a rich, creamy filling of juicy chicken, tender vegetables, and Yukon gold potatoes, all wrapped in a buttery, flaky puff pastry crust—perfect for cozy dinners and special occasions.

Ingredients

Scale
  • 1 (17.3 oz) box frozen puff pastry, 2 sheets
  • 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
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon soy sauce
  • 1/3 cup flour
  • 3/4 cup half and half
  • 1 chicken bouillon cube
  • 1 lb Yukon gold potatoes, peeled and cubed
  • Salt and pepper, to taste
  • 3/4 cup frozen peas
  • 1 egg, whisked
  • 1 tablespoon milk or water

Instructions

  1. Poach the chicken in chicken broth for 15–20 minutes, then dice and reserve the broth.
  2. Melt butter in a skillet and sauté onions, carrots, and celery for 6–7 minutes.
  3. Add garlic, thyme, rosemary, mustard powder, onion powder, and soy sauce. Cook for 2 minutes.
  4. Sprinkle flour over the mixture, stir for 2 minutes.
  5. Gradually add 2 cups of reserved broth and half and half while stirring.
  6. Add potatoes, bring to a boil, then reduce to a simmer for 15–20 minutes until fork tender.
  7. Add peas and cooked chicken; simmer for 3–5 minutes and remove from heat.
  8. Preheat oven to 400°F and blind bake bottom puff pastry in pie pan (12 minutes with weights, 5 minutes without).
  9. Fill crust with prepared mixture, cover with second puff pastry sheet, trim and seal edges.
  10. Cut slits in the top crust, brush with egg wash, and bake for 30 minutes until golden brown.
  11. Let rest for 10 minutes before serving.

Notes

  • Rotisserie or leftover chicken can be substituted.
  • Blind baking the crust prevents sogginess.
  • Soy sauce and mustard powder enhance flavor without being detectable.
  • Extra filling can be used for soup or frozen for later use.
  • Top only with pastry if you want to skip bottom crust.

Nutrition

Find it online: https://recipeeasily.com/chicken-pot-pie-homemade-recipe/