Recipe
Classic Chicken Pot Pie
Savory Comfort: Classic Chicken Pot Pie
4.7 out of 5
Indulge in the heartwarming flavors of American cuisine with this Classic Chicken Pot Pie recipe. A flaky golden crust envelops a creamy filling of tender chicken, vibrant vegetables, and aromatic herbs, creating a comforting dish that is perfect for any occasion.
Metadata
Preparation time
30 minutes
Cooking time
25-30 minutes
Total time
55-60 minutes
Yields
6 servings
Preparation difficulty
Medium
Suitable for
Omnivore, Balanced diet, Low sugar, High protein, Comfort food
Allergens
Wheat (in the puff pastry), Milk
Not suitable for
Vegetarian, Vegan, Gluten-free, Dairy-free, Low-carb
Ingredients
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2 cups (240g) cooked chicken, diced 2 cups (240g) cooked chicken, diced
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1 cup (150g) carrots, diced 1 cup (150g) carrots, diced
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1 cup (150g) frozen peas 1 cup (150g) frozen peas
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1 cup (150g) celery, diced 1 cup (150g) celery, diced
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1/2 cup (80g) onion, diced 1/2 cup (80g) onion, diced
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3 tablespoons (45g) unsalted butter 3 tablespoons (45g) unsalted butter
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1/3 cup (40g) all-purpose flour 1/3 cup (40g) all-purpose flour
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2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
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1 cup (240ml) whole milk 1 cup (240ml) whole milk
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1 teaspoon dried thyme 1 teaspoon dried thyme
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1/2 teaspoon dried rosemary 1/2 teaspoon dried rosemary
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1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
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Salt and pepper to taste Salt and pepper to taste
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1 package (450g) store-bought puff pastry, thawed 1 package (450g) store-bought puff pastry, thawed
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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
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1.Preheat the oven to 200°C (400°F).
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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.
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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.
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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.
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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.
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6.Transfer the filling to a 9-inch pie dish.
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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.
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8.Brush the pastry with the beaten egg for a golden finish.
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9.Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
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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.
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