Chicken Pot Pie
There are a few things that make life better: a warm blanket, a good book, and, of course, chicken pot pie! If you’ve ever indulged in this creamy, flaky, savory masterpiece, you know that it’s the ultimate comfort food. But did you know it’s also the perfect dinner to impress your friends and family without stressing out in the kitchen?
Chicken pot pie is one of those recipes that feels like a big hug from the inside. It’s packed with tender chicken, veggies, and a creamy sauce, all wrapped up in a buttery, flaky crust. Sounds like a dream, right? Well, it’s time to make that dream a reality!
Why Chicken Pot Pie Will Be Your New Favorite Meal?!
Here’s the thing: chicken pot pie is versatile. Whether you’re whipping up a weeknight dinner or preparing a special dish for a cozy family gathering, this classic recipe has got your back. The best part? You don’t need to be a culinary wizard to make it. Just follow a few easy steps, and you’ll have a golden-brown, delicious pot pie ready to devour.
Plus, let’s not forget how incredibly satisfying it is to take that first bite. The creamy filling, the tender chicken, the burst of veggies, it’s like your taste buds are throwing a little party.
Here are tips to help you make the best pot pie ever!
- If you don’t feel like cooking chicken, then don’t sweat it, and buy a store-bought rotisserie and just shred it into thin strips (seriously, trust me!)
- Buy store-bought Pie Crust or Puff Pastry
- Make the Filling Rich and Creamy (but not runny)
- Get Creative with Veggies
- Season, Season, Season (everyone forgets to season the crust- don’t be that person!)
- The Golden Crust Trick (the egg wash)
- Let It Rest (at least 10 minutes) after taking out of the oven
- Make It Ahead (yes, you can!) Assemble the entire pie (without baking it) and freeze
Chicken Pot Pie
Ingredients
- 1 sheet frozen puff pastry
- 4 tablespoons butter
- ½ cup chopped onion
- ½ cup chopped celery
- ½ cup chopped carrot
- ¼ teaspoon kosher salt
- 2 tablespoons all-purpose flour
- 2 cups milk
- ½ cup heavy cream
- 1 teaspoon Better Than Bouillon Chicken Base
- 2 cups shredded cooked homemade or store-bought rotisserie chicken
- ¼ cup frozen peas
- ¼ cup frozen corn
- ¼ cup parmesan cheese, optional
- ½ teaspoon chopped fresh thyme, plus more for garnish if desired
- 1 egg, beaten slightly with a fork
Instructions
- Allow puff pastry to thaw at room temperature for 45 minutes and then gently unfold.
- In a large pot, melt butter over medium high heat. Add onion, celery, carrot, and salt and sauté until onions are translucent and vegetables start to get tender. Sprinkle flour over vegetables and cook for 1-2 minutes. Gradually whisk in milk, heavy cream and Better Than Bullion chicken base and bring to a slow boil. Simmer gently over medium heat until sauce begins to thickens, about 5 minutes. Turn heat to low, and add chicken, peas, corn, parmesan cheese, if using, and fresh thyme; stir to combine.
- Preheat oven to 400°F.
- Pour chicken mixture into a 9 x 9 baking dish or 6 individual small cast iron skillets or ramekins.
- If using a 9×9 baking dish, then roll out 1 sheet frozen puff pastry (thawed), over a lightly floured surface (about ½ -inch extra on all 4 sides of your pan). Place the puff pastry on top of the chicken filling and cut 2 to 3 slits on top, for steam to escape.
- If using individual skillets/ramekins, then roll out 1 sheet frozen puff pastry (thawed), over a lightly floured surface and cut into 24 small rectangle pieces. Place 4 strips on top of the chicken filling leaving the middle uncovered, for the steam to escape.
- In a small bowl combine the whisked egg with 1 tablespoon of water and brush the top of the puff pastry. Bake for 30-35 minutes, or until the top of the puff pastry is golden brown in color.
- Cool for 5 minutes before serving. Enjoy!
