Chicken Pot Pie
Creamy chicken pot pie topped with flaky puff pastry. This cozy, from-scratch recipe is classic comfort food perfect for family dinners.
Ingredients
- 2 tbsp unsalted butter
- 1 potato diced
- 3 carrots diced
- 4 celery stalks diced
- ½ red onion diced
- 1 tbsp Garlic fresh, minced
- 2 tsp Garlic powder
- 2 tsp Onion powder
- salt and black pepper to taste
- 2 tsp fresh sage chopped
- 2 tsp fresh rosemary chopped
- 2 tsp fresh thyme chopped
- ⅓ cup all-purpose flour
- 2½ cups chicken broth
- 1 lb cooked chicken
- ½ cup milk
- 1 cup heavy cream
- 1 cup frozen peas
- 2 boxes puff pastry 4 sheets total
- 1 egg + 1 tbsp water for egg wash
Instructions
- Preheat oven to 400°F.
- Melt butter in a large pan over medium heat. Add vegetables and season with 1 tsp of each seasoning.
- Cook until softened, then add herbs.
- Stir in flour and cook 1 minute.
- Gradually add chicken broth, stirring until thickened.
- Add chicken, milk, cream, and peas. Add the rest of the seasonings including the salt and pepper if needed.
- Transfer filling to a buttered skillet or pie dish. OR you can butter the dish and layer the bottom with some of the puff pastry squares.
- Top with puff pastry squares and brush with egg wash.
- Bake 45 minutes to 1 hour until bubbling and golden.
- Garnish with fresh thyme and serve.