Chicken Pot Pie
Chicken Pot Pie is the epitome of comfort food, featuring a golden, flaky crust enveloping a rich and creamy filling packed with tender chicken and colorful vegetables. This dish not only warms the heart but also makes for an impressive centerpiece at any dinner table. Perfect for chilly evenings or family gatherings, this Chicken Pot Pie recipe is straightforward and sure to become a beloved favorite in your home.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 cups fresh carrots, diced
- 1 cup frozen peas
- 2 celery stalks, chopped
- 1 medium onion, diced
- 2 cups chicken broth
- 1 cup heavy cream
- 2 sheets puff pastry
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Cook the chicken in boiling salted water for 15-20 minutes until no longer pink; shred after cooling.
- In a skillet over medium heat, melt butter and sauté onions, celery, and carrots for about 5 minutes until softened.
- Stir in flour and cook for another minute. Gradually add chicken broth and heavy cream while whisking until thickened (3-5 minutes).
- Mix in shredded chicken, peas, thyme, rosemary, salt, and pepper. Simmer for about 2 minutes.
- Transfer the filling into a baking dish lined with one puff pastry sheet. Cover with the second sheet, crimp edges to seal, and cut slits on top for steam.
- Bake for 25-30 minutes until golden brown and bubbling.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 70mg
Keywords: - For extra flavor, consider adding mushrooms or a splash of white wine to the filling. - To prevent a soggy bottom crust, pre-bake the pastry for a few minutes before adding the filling.