How to Make Chicken Pot Pie

Ingredients

• 1 pound Chicken Breast (cooked and diced)
• 4 slices Bacon (chopped)
• 1 cup Mushrooms (sliced)
• 1/2 cup Celery (finely diced)
• 1 cup Carrots (pre‑cooked and diced)
• 1/2 cup Peas (frozen, thawed)
• 1 medium Onion (diced)
• 2 cloves Garlic (minced)
• 6 ounces Unsalted Butter (cut into cubes, room temperature)
• 3/4 cup All-Purpose Flour (sifted)
• 2 cups Chicken Broth (low‑sodium)
• 1/4 cup Heavy Cream (cold)
• 1 teaspoon Fresh Thyme (leaves only)
• 1 teaspoon Fresh Sage (chopped)
• 2 tablespoons Fresh Parsley (chopped)
• 1/8 teaspoon Cayenne Pepper (use sparingly)
• pinch Ground Nutmeg (freshly grated if possible)
• 1 teaspoon Salt (adjust to taste)
• 1/2 teaspoon Black Pepper (coarse ground)
• 1/4 cup Cheddar Cheese (shredded, optional)
• 1 Puff Pastry Sheet (store‑bought, thawed)
• 1 Egg Yolk (for egg wash)
• 1 tablespoon Heavy Cream (for egg wash)

Instructions

1. Prepare all ingredients

   Dice the cooked chicken, chop bacon, slice mushrooms, finely dice onion, celery, carrots, mince garlic, and measure out herbs, broth, cream, and spices.

   Time: PT15M

2. Cook bacon and chicken

   In a large skillet over medium heat, cook the chopped bacon until crisp. Remove with a slotted spoon, then add the diced chicken to the bacon fat and season with salt and pepper. Cook just until the chicken is heated through, about 3‑4 minutes.

   Time: PT10M

   Temperature: Medium heat

3. Sauté vegetables

   Add a little butter to the same skillet, then sauté onion, celery, and mushrooms until the onion is soft and translucent (about 5 minutes). Add the pre‑cooked carrots and peas at the end just to warm through.

   Time: PT5M

   Temperature: Medium heat

4. Make the roux

   In the second saucepan melt 6 oz butter over medium heat. Sprinkle in 3/4 cup flour and stir constantly for 2‑3 minutes until the mixture is lightly golden but not brown.

   Time: PT5M

   Temperature: Medium heat

5. Create the creamy sauce

   Gradually whisk in 2 cups chicken broth, adding a little at a time so the roux incorporates smoothly. Bring to a gentle simmer and let thicken for about 10‑12 minutes. Stir in 1/4 cup heavy cream, thyme, sage, parsley, cayenne, nutmeg, and adjust salt and pepper. Add shredded cheddar if using.

   Time: PT15M

   Temperature: Medium heat

6. Combine filling and let cool

   Add the cooked chicken, bacon, and vegetable mixture to the sauce. Stir to combine, then remove from heat. Allow the filling to sit until steam stops (about 30‑45 minutes) so the surface is not hot when the pastry is placed.

   Time: PT30M

7. Prepare puff pastry

   On a lightly floured surface, roll the thawed puff pastry sheet to a size slightly larger than the pie dish. Cut a circle to fit, then set aside. Lightly dust the pastry with a bit of bread flour to prevent sticking.

   Time: PT5M

8. Make egg wash

   Whisk together 1 egg yolk and 1 Tbsp heavy cream until smooth.

   Time: PT2M

9. Assemble the pie

   Spoon the cooled filling into the 9‑inch pie dish, spreading evenly. Lay the puff pastry circle over the top, pressing gently around the edges. Brush the entire pastry with the egg wash and use a small cutter or knife to make decorative vents.

   Time: PT10M

10. Bake

    Place the assembled pie on a baking sheet and bake in a pre‑heated 400°F oven for 30‑35 minutes, or until the pastry is puffed and golden brown.

    Time: PT30M

    Temperature: 400°F

11. Rest before serving

    Remove the pie from the oven and let it rest for 15 minutes to set the filling and make slicing easier.

    Time: PT15M

Nutrition Facts

Calories

460

Protein

28 g

Carbohydrates

35 g

Fat

22 g

Fiber

4 g