Chicken Pot Pie
A comforting dish featuring a flaky crust filled with tender chicken, hearty vegetables, and a creamy sauce.
Ingredients
For the crust
- 1 package frozen puff pastry Essential for creating that flaky, delicious crust.
- 1 egg egg For brushing on the pastry to achieve a golden finish.
- 1 tablespoon milk Enhances egg wash for a beautiful crust finish.
For the filling
- 1 pound boneless skinless chicken breasts Provides protein and a tender texture.
- 2 cups chicken broth Richens the filling with savory flavor.
- 2 tablespoons butter Adds richness and helps sauté the vegetables.
- 1 medium yellow onion Offers a sweet and savory base flavor.
- 2 stalks celery Adds crunch and depth to the filling.
- 2 medium carrots Brings sweetness and vibrant color.
- 2 cloves garlic Infuses a fragrant aroma and enhances flavor.
- 1 teaspoon dried thyme Provides an earthy note to the filling.
- 1 teaspoon rosemary Adds a woodsy flavor that complements chicken.
- 1 tablespoon mustard powder A touch of tanginess for flavor complexity.
- 1 teaspoon onion powder Intensifies the onion flavor in the filling.
- 1 tablespoon soy sauce Boosts umami richness and depth.
- 0.5 cup flour Acts as a thickener for the creamy sauce.
- 1 cup half and half Creates a rich and creamy filling texture.
- 1 cube chicken bouillon cube Intensifies the chicken flavor in the broth.
- 2 medium Yukon gold potatoes Provides heartiness and texture contrast.
- 1 cup frozen peas Adds a pop of color and sweetness.
- to taste Salt/Pepper Essential for enhancing and balancing flavors.
Instructions
Preparation
- Preheat the oven to 400°F while letting the frozen pastry sit at room temperature for 30 minutes.
- Roll out one sheet of pastry to fit a pie pan, then blind bake it with weights for 12 minutes. Remove the parchment, dock the crust with a fork, and bake for another 4-5 minutes until lightly golden.
- Place the chicken in a pot with broth and simmer for 15-20 minutes, or until cooked through. Remove and dice the chicken, reserving the broth.
- In a skillet, melt butter, then add diced onion, celery, and carrots, cooking for 6 minutes. Add minced garlic and herbs, cooking for an additional 2 minutes.
- Stir in flour, then gradually add the reserved broth and half-and-half, mixing until smooth.
- Mix in diced potatoes, season to taste, and let simmer for 15-20 minutes until the potatoes are tender. Stir in chicken and frozen peas, then remove from heat.
- Roll out the second pastry sheet, fill the pie with the chicken mixture, and cover with the pastry. Seal the edges and cut several slits to allow steam to escape.
- Brush the top with an egg wash mixed with milk, then bake for 30 minutes, or until golden brown. Add foil if the crust browns too quickly.
- Allow to cool for 10 minutes before slicing and serving.
Notes
For best results, keep the puff pastry cold while rolling. Don't skip blind baking to prevent a soggy crust. Adjust seasoning after simmering to enhance flavor.