Description

This Chicken Pot Pie recipe features a flaky puff pastry crust filled with tender chicken, potatoes, carrots, celery, peas, and a flavorful herb-infused creamy filling. Blind baking the bottom pastry ensures a crisp crust, while a golden puff pastry top seals in all the savory goodness. Perfect for a comforting main course that serves 8.

Ingredients

Scale

Pastry

1 (17.3 oz) box frozen puff pastry (2 sheets)

Chicken and Broth

2 small boneless skinless chicken breasts or 3 cups cooked chicken
4 cups chicken broth
1 chicken bouillon cube

Vegetables

1 small yellow onion, diced
2 ribs celery, diced
1 cup carrots, diced
3 cloves garlic, minced
1 lb Yukon gold potatoes, peeled and cut into ½-inch chunks
¾ cup frozen peas

Herbs and Seasonings

½ teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon mustard powder
½ teaspoon onion powder
1 teaspoon soy sauce
Salt and pepper to taste

Other Ingredients

4 tablespoons butter
⅓ cup flour
¾ cup half and half
1 egg, whisked
1 tablespoon milk or water

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Instructions

Prepare the Crust: Let one sheet of frozen puff pastry thaw at room temperature for 30 minutes until pliable. Roll out to a 12-inch wide square. Place into a lightly greased pie pan, pressing bottom and sides, trimming excess, and patching any gaps. Crinkle parchment paper and fill with pie weights or beans. Blind bake at 400° F for 12 minutes. Remove weights and parchment, prick crust with a fork, and bake another 5 minutes. Set aside.
Cook the Chicken: In a medium saucepan, combine chicken breasts and chicken broth. Bring to a gentle bubble and cook for 20 minutes or until chicken is cooked through. Let rest 5-10 minutes, then cut into bite-size cubes. Reserve broth.
Cook the Vegetables and Make Filling: In a wide skillet over medium heat, melt butter. Add diced onions, carrots, and celery; cook for 6 minutes until softened, stirring frequently. Add minced garlic, dried thyme, rosemary, mustard powder, onion powder, and soy sauce; cook 2 minutes. Stir in flour and cook 2 minutes more.
Add Liquids and Potatoes: Gradually add 2 cups of reserved chicken broth in small splashes, stirring constantly. Then add half and half the same way, followed by the bouillon cube. Reduce heat to medium-low. Add peeled, cubed potatoes lightly seasoned with salt and pepper.
Simmer Filling: Bring mixture to a boil then reduce to a simmer. Cook uncovered for 20 minutes, stirring occasionally. Add more chicken broth little by little (about 1 cup total) as needed to control filling consistency. When potatoes are fork tender, stir in frozen peas and cooked chicken. Simmer 3-5 more minutes. Remove from heat.
Assemble the Pie: Roll out remaining puff pastry sheet into a 12-13 inch square. Spoon filling into the blind baked crust. Lay the top pastry over filling, letting edges overhang. Trim excess, fold edges under, and crimp edges with a fork to seal. Cut three slits on top for steam vents.
Brush and Bake: Whisk egg and milk or water together. Brush mixture evenly over top pastry and edges. Bake at 400° F for 30 minutes until golden brown. If crust browns too quickly after 25 minutes, cover with foil or a pie crust shield and continue baking.
Cool and Serve: Remove pie from oven and let cool 10 minutes before serving.

Notes

Use rotisserie or leftover cooked chicken as a shortcut, about 3 cups.
Puff pastry provides a flaky crust; pie crust can be substituted if preferred.
Blind baking the bottom crust prevents sogginess but can be omitted for a single crust pie.
Soy sauce and mustard powder enhance flavor subtly without overpowering.
Adjust filling consistency by gradually adding chicken broth while simmering.
Leftover filling may be saved for soup or frozen for future use.
Make ahead by preparing filling up to 2 days in advance; reheat before assembling.
Store leftovers refrigerated up to 4 days or freeze for up to 3 months; reheat well.

Nutrition

Serving Size: 1 slice (1/8 of pie)
Calories: 450 kcal
Sugar: 4 g
Sodium: 600 mg
Fat: 25 g
Saturated Fat: 10 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 4 g
Protein: 25 g
Cholesterol: 70 mg