Go Back

Chicken Pot Pie

Print Recipe Pin Recipe
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 Small, Sweet Onion chopped
  • 2-3 Carrots peeled and sliced
  • 2 Celery stalks
  • 1 teaspoon minced garlic
  • 6 Tablespoons Unsalted butter
  • 1 Sheet Frozen Puff Pastry Thawed
  • 1 12 oz Package Frozen Peas
  • 1/2 Tablespoon ground thyme
  • 1/3 Cup all purpose flour
  • 2 Cups chicken broth
  • 1 Cup whole milk
  • 1 Cup Rotisserie Chicken diced or shredded
  • 1 Egg
  • 1 Tablespoon water
  • salt and pepper (to taste)

Instructions
 

  • Preheat oven to 400 degrees F.
  • In a small bowl, whisk together egg and water. Set aside.
  • In heavy pan or skillet, melt butter. Saute carrots, onions, celery and garlic until vegetables are softened; about 6-8 minutes. Season lightly with salt and pepper.
  • Form a roux: Stir ground thyme and flour into vegetables until well combined. Allow to cook for about 2-3 minutes until flour melts and is bubbly.
  • Add stock and milk to pan. Stir for 2-3 more minutes until mixture thickens to a gravy like consistency. If needed, season with more thyme, salt and/or pepper.
  • Turn off heat and stir in the frozen peas and chicken.
  • Transfer mixture to a baking dish. Lightly lay the puff pastry (either as a full sheet or in a lattice) on top of the vegetable mixture.
  • Carefully, brush egg wash on the puff pastry. Optional: Sprinkle on salt flakes prior to baking.
  • Bake pot pie for 15- 20 minutes until pastry puffs and is golden brown.

Notes

  • Be sure to allow ample time for your frozen puff pastry to thaw.
  • If you don't have flaky salt for topping the puff pastry, you can lightly season with salt and pepper.
  • Feel free to add other seasonings to the pot pie such as parsley, rosemary and/or sage.
Keyword chicken