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Chicken Pot Pie with Flaky Pastry Crust
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large Skillet
  • 9-inch Pie Dish
  • Oven

Ingredients
  

  • 2 cups cooked chicken, diced
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 cup frozen peas
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups chicken broth
  • 1/2 cup milk
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 sheet puff pastry, thawed

Instructions
 

  • Preheat the oven to 400 degrees F and lightly grease a 9-inch pie dish or baking dish.
  • Melt the butter in a large skillet over medium heat. Add the onion, carrots, and celery. Cook for 5 minutes until the vegetables start to soften.
  • Sprinkle the flour over the vegetables and stir for 1 minute to form a roux. Slowly pour in the chicken broth while stirring to avoid lumps.
  • Add the milk, thyme, salt, and pepper. Simmer the mixture for 3 minutes until it thickens into a sauce.
  • Stir in the diced chicken and frozen peas. Remove the skillet from the heat and pour the filling into the prepared dish.
  • Lay the puff pastry sheet over the top of the filling. Trim any excess dough and cut a few small slits in the center to let steam escape.
  • Bake for 25 minutes until the pastry turns deep golden brown and the filling bubbles at the edges.

Notes

Cut the puff pastry into strips and weave a simple lattice if you want extra crisp edges. Leftovers reheat best in a 350-degree oven for 15 minutes to restore flakiness instead of using a microwave. If the sauce seems too thick after chilling, stir in a splash of broth before reheating.
Course: Main Course
Cuisine: American
Equipment: Large Skillet, 9-inch Pie Dish, Oven