Chicken Pot Pie Recipe

This isn’t your average frozen-dinner-style pot pie. This is flaky, buttery crust wrapped around creamy chicken goodness, loaded with tender veggies and cozy nostalgia. It’s like a hug in pastry form—rich, golden, and very worth the effort (which is actually easier than you’d think).

---

Ingredients (serves 4–6):

For the filling:

Cooked chicken breast or thigh – 400g, chopped or shredded

Butter – 3 tbsp (45g)

Onion – 1 small (about 100g), diced

Carrots – 2 medium (about 120g), diced

Celery – 2 stalks (about 100g), diced

Frozen peas – 100g

Garlic – 2 cloves, minced

All-purpose flour – 3 tbsp (24g)

Chicken broth – 400ml

Milk – 150ml

Salt – 1 tsp

Black pepper – 1/2 tsp

Thyme – 1/2 tsp (dried or fresh)

For the crust:

1 sheet puff pastry or pie crust (store-bought or homemade)

1 egg, beaten (for egg wash)

---

Step-by-Step Instructions:

1. Make the filling (15 minutes):

In a skillet, melt butter over medium heat. Add onion, carrots, and celery. Sauté for 5–6 minutes until softened. Add garlic and cook 1 more minute.

2. Thicken and flavor (5 minutes):

Stir in flour and cook for 1 minute. Slowly add broth and milk, whisking until smooth. Add salt, pepper, and thyme. Simmer until thick and creamy (about 4–5 minutes).

3. Add chicken and peas (2 minutes):

Stir in cooked chicken and frozen peas. Mix well and remove from heat. Let cool slightly.

4. Assemble (5 minutes):

Pour filling into a baking dish or individual ramekins. Cover with puff pastry, trim edges, and crimp if desired. Cut a few slits in the top to vent. Brush with egg wash.

5. Bake (25–30 minutes):

Bake at 200°C (400°F) until the crust is golden and flaky and the filling is bubbling at the edges. Rest for 5 minutes before serving.

---

Pro Tip:

Let the filling cool slightly before topping with pastry to prevent a soggy crust. And don’t skip the egg wash—it’s your golden ticket to that shiny, bakery-style finish.