Classic Chicken Pot Pie

Ingredients

• 2 cups (240g) cooked chicken, diced 2 cups (240g) cooked chicken, diced
• 1 cup (150g) carrots, diced 1 cup (150g) carrots, diced
• 1 cup (150g) frozen peas 1 cup (150g) frozen peas
• 1 cup (150g) celery, diced 1 cup (150g) celery, diced
• 1/2 cup (80g) onion, diced 1/2 cup (80g) onion, diced
• 3 tablespoons (45g) unsalted butter 3 tablespoons (45g) unsalted butter
• 1/3 cup (40g) all-purpose flour 1/3 cup (40g) all-purpose flour
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary 1/2 teaspoon dried rosemary
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• Salt and pepper to taste Salt and pepper to taste
• 1 package (450g) store-bought puff pastry, thawed 1 package (450g) store-bought puff pastry, thawed
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1885 KJ
• Fat (total, saturated): 25g, 12g
• Carbohydrates (total, sugars): 35g, 6g
• Protein: 22g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large skillet, melt the butter over medium heat. Add the onions, carrots, celery, and a pinch of salt. Sauté until the vegetables are tender, about 5 minutes.
3. 3.
   Sprinkle the flour over the vegetables and stir well to coat. Cook for an additional 2 minutes to cook off the raw flour taste.
4. 4.
   Slowly whisk in the chicken broth and milk, making sure there are no lumps. Bring the mixture to a simmer and cook until thickened, stirring occasionally.
5. 5.
   Add the cooked chicken, peas, thyme, rosemary, nutmeg, salt, and pepper to the skillet. Stir well to combine and cook for another 2 minutes.
6. 6.
   Transfer the filling to a 9-inch pie dish.
7. 7.
   Roll out the puff pastry on a lightly floured surface to fit the size of the pie dish. Place the pastry over the filling, pressing the edges to seal. Cut a few slits on the top to allow steam to escape.
8. 8.
   Brush the pastry with the beaten egg for a golden finish.
9. 9.
   Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
10. 10.
    Allow the pot pie to cool for a few minutes before serving.

Treat your ingredients with care...

• Puff pastry — Ensure that the puff pastry is thawed according to the package instructions before using it in the recipe. This will help achieve a flaky and golden crust.

Tips & Tricks

• To save time, you can use pre-cooked chicken or rotisserie chicken for this recipe.
• Feel free to add other vegetables like mushrooms or corn to the filling for extra flavor and texture.
• For a richer filling, you can substitute half of the chicken broth with heavy cream.
• If you prefer a more rustic look, you can skip the pie dish and make individual pot pies in ramekins.
• Leftover pot pie can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Serving advice

Serve the Classic Chicken Pot Pie hot, straight from the oven. It pairs well with a fresh green salad or steamed vegetables for a complete meal.

Presentation advice

To make the pot pie visually appealing, ensure that the crust is golden brown and flaky. You can garnish the dish with a sprig of fresh thyme or rosemary for a touch of elegance.