Recipe details Medium · 6 servings
Nutrition Per Serving
estimated
Creamy Chicken Pot Pie with Flaky Pastry
A comforting chicken pot pie filled with tender shredded chicken, potatoes, peas, and carrots in a rich, creamy herb sauce. A golden puff-pastry lid adds a crisp, buttery finish to this classic family-style dinner.
Ingredients
Chicken Filling
- • 1/3 cup unsalted butter
- • 1/3 cup diced onion
- • 1/3 cup diced celery
- • 1/3 cup all-purpose flour
- • 1/2 teaspoon salt, plus more to taste
- • 1/4 teaspoon ground black pepper, plus more to taste
- • 1 3/4 cups chicken broth
- • 2/3 cup whole milk
- • 2 cups cooked shredded chicken
- • 1 cup frozen peas
- • 1 cup carrots, thinly sliced
- • 1 cup potatoes, peeled, diced, and blanched for 3 minutes
Pastry Topping
- • 1 sheet frozen puff pastry, thawed
- • 1 teaspoon chopped fresh parsley
Method
Tap a step to see its ingredients.
- Preheat the oven to 400 F.
- Place a deep pie dish or casserole dish on a rimmed baking sheet.
- Thaw the puff pastry according to its package directions.
| Chicken Filling 1/3 cup unsalted butter | sauté | make roux | thicken sauce | combine filling | top pie | bake 400 F 25-30 min | rest |
| Chicken Filling 1/3 cup diced onion | |||||||
| Chicken Filling 1/3 cup diced celery | |||||||
| Chicken Filling 1/2 teaspoon salt, plus more to taste | |||||||
| Chicken Filling 1/4 teaspoon ground black pepper, plus more to taste | |||||||
| Chicken Filling 1/3 cup all-purpose flour | |||||||
| Chicken Filling 1 3/4 cups chicken broth | |||||||
| Chicken Filling 2/3 cup whole milk | |||||||
| Chicken Filling 2 cups cooked shredded chicken | |||||||
| Chicken Filling 1 cup frozen peas | |||||||
| Chicken Filling 1 cup carrots, thinly sliced | |||||||
| Chicken Filling 1 cup potatoes, peeled, diced, and blanched for 3 minutes | |||||||
| Pastry Topping 1 teaspoon chopped fresh parsley | |||||||
| Pastry Topping 1 sheet frozen puff pastry, thawed |
1 sauté 5 ingredients
Melt the butter in a large skillet over medium heat, then cook the onion and celery with salt and pepper for about 2 minutes.
Chicken Filling- 1/3 cup unsalted butter
- 1/3 cup diced onion
- 1/3 cup diced celery
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon ground black pepper, plus more to taste
2 make roux 1 ingredient
Stir the flour into the softened vegetables and cook for 3 to 4 minutes until the roux is pale blond.
From: sauté
Chicken Filling- 1/3 cup all-purpose flour
3 thicken sauce 2 ingredients
Whisk in the chicken broth and milk, bring the sauce to a simmer, and cook for 4 to 6 minutes until thick and smooth.
From: make roux
Chicken Filling- 1 3/4 cups chicken broth
- 2/3 cup whole milk
4 combine filling 5 ingredients
Fold the chicken, peas, carrots, potatoes, and parsley into the thickened sauce until evenly coated.
From: thicken sauce
Chicken Filling- 2 cups cooked shredded chicken
- 1 cup frozen peas
- 1 cup carrots, thinly sliced
- 1 cup potatoes, peeled, diced, and blanched for 3 minutes
Pastry Topping- 1 teaspoon chopped fresh parsley
5 top pie 1 ingredient
Transfer the filling to the prepared dish, cover it with puff pastry, and cut slits in the pastry to vent steam.
From: combine filling
Pastry Topping- 1 sheet frozen puff pastry, thawed
6 bake 400 F 25-30 min
Bake until the puff pastry is golden and crisp and the filling is bubbling, about 25 to 30 minutes.
From: top pie
7 rest
Allow the baked pot pie to rest for 5 minutes before spooning it into servings.
From: bake 400 F 25-30 min
- 1
sauté
Melt the butter in a large skillet over medium heat, then cook the onion and celery with salt and pepper for about 2 minutes.
Chicken Filling: 1/3 cup unsalted butter; 1/3 cup diced onion; 1/3 cup diced celery; 1/2 teaspoon salt, plus more to taste; 1/4 teaspoon ground black pepper, plus more to taste
- 2
make roux
Stir the flour into the softened vegetables and cook for 3 to 4 minutes until the roux is pale blond.
Chicken Filling: 1/3 cup all-purpose flour
- 3
thicken sauce
Whisk in the chicken broth and milk, bring the sauce to a simmer, and cook for 4 to 6 minutes until thick and smooth.
Chicken Filling: 1 3/4 cups chicken broth; 2/3 cup whole milk
- 4
combine filling
Fold the chicken, peas, carrots, potatoes, and parsley into the thickened sauce until evenly coated.
Chicken Filling: 2 cups cooked shredded chicken; 1 cup frozen peas; 1 cup carrots, thinly sliced; 1 cup potatoes, peeled, diced, and blanched for 3 minutes
Pastry Topping: 1 teaspoon chopped fresh parsley
- 5
top pie
Transfer the filling to the prepared dish, cover it with puff pastry, and cut slits in the pastry to vent steam.
Pastry Topping: 1 sheet frozen puff pastry, thawed
- 6
bake 400 F 25-30 min
Bake until the puff pastry is golden and crisp and the filling is bubbling, about 25 to 30 minutes.
- 7
rest
Allow the baked pot pie to rest for 5 minutes before spooning it into servings.
Text instructions
Preheat the oven to 400 F.
Place a deep pie dish or casserole dish on a rimmed baking sheet.
Thaw the puff pastry according to its package directions.
Melt the butter in a large skillet over medium heat, then cook the onion and celery with salt and pepper for about 2 minutes.
Stir the flour into the softened vegetables and cook for 3 to 4 minutes until the roux is pale blond.
Whisk in the chicken broth and milk, bring the sauce to a simmer, and cook for 4 to 6 minutes until thick and smooth.
Fold the chicken, peas, carrots, potatoes, and parsley into the thickened sauce until evenly coated.
Transfer the filling to the prepared dish, cover it with puff pastry, and cut slits in the pastry to vent steam.
Bake until the puff pastry is golden and crisp and the filling is bubbling, about 25 to 30 minutes.
Allow the baked pot pie to rest for 5 minutes before spooning it into servings.
Recipe from Cookbook Hub - www.cookbookhub.org