This classic Chicken Pot Pie recipe is the only one you'll ever need. Filled with chicken breast, carrots, onions, celery, peas, potatoes in the most luscious creamy sauce, all topped with perfectly crisp puff pastry. It's shockingly easy to make and so delicious.
A FEW INGREDIENT NOTES:
- Chicken breasts: Use boneless skinless chicken breasts. To help with ease of cutting, I used thin sliced chicken breasts, but you could use regular cut as well.
- Potatoes: Russet/Idaho potatoes are best for this recipe.
- Onions/Carrots/Celery: Try to cut these about the same size.
- Peas: Use frozen peas (do not have to be defrosted first). I personally prefer petite peas which I bought from Trader Joe's.
- Thyme: Dried thyme! If you have fresh on hand you could use that as well but you'll need about 1 tbsp.
- Garlic: Always a must.
- Puff Pastry: This is what we use for the top. Make sure that it's defrosted!
- Flour: This is to help thicken the sauce, don't skip it. I recommend all purpose flour.
- Whole milk: This results in the creamiest sauce!
- Chicken stock: If you can find unsalted chicken stock, grab that so that you can have more control over the salt levels in the dish. You could also use veggie stock.
KITCHEN EQUIPMENT YOU'LL NEED:
- 10" or 12" cast iron skillet (or other stovetop to oven skillet)
- Cutting board
- Chef's knife
- Measuring cups & spoons
- Wooden spoon/spatula
- Large baking sheet
HOW TO MAKE CHICKEN POT PIE:
- Step 1: Cook the chicken. Take your cubed chicken and cook over medium heat with olive oil until all sides are no longer pink - about 8 minutes.
- Step 2: Add the fix-ins. Add in the onions, carrots, celery, potatoes, thyme, and garlic. Sauté for about 10 minutes until it all softens up.
- Step 3: Add the flour. Sprinkle in the flour and mix to coat all the ingredients in the pan. Cook, stirring constantly, for about 3 minutes until there are no dry pieces left and it turns a light golden color.
- Step 4: Add liquid and peas. First add in the milk and cook for 1 minute until it coats the chicken and veggies nicely. Then add in the chicken broth along with the frozen peas and simmer on medium heat until thickened, about 10 minutes.
- Step 5: Puff pastry. Take your defrosted puff pastry and roll it out so that it's ⅛" thin. Drape it over your pan and cut a few slits in the top to allow air to escape; it's ok if it's hanging over the end. Brush with a beaten egg. Place onto baking sheet and bake for 15-20 minutes at 400℉ until golden brown.
HOW TO STORE CHICKEN POT PIE:
Cooked chicken pot pie can be stored in the fridge for up to one week. Reheat at 325℉ or in the microwave.
Can you freeze chicken pot pie?
Yes! Prepare the filling and pour it into a freezer and oven safe dish or tin. Lay the puff pastry on top, cover tightly and freeze for up to 3 months. Then bake at 400℉ for about 30-40 minutes until the puff pastry is golden brown and the inside is warmed.
OTHER DELICIOUS DINNER RECIPES:
- Roasted Butternut Squash Mac & Cheese
- Apple Cider Braised Chicken Thighs
- Maple Soy Shrimp
- Spicy Cajun Shrimp with Rice Pilaf
- Spinach, Pesto & Cheese Stuffed Shells
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