The Best Homemade Chicken Pot Pie

Ingredients

• 2 Tbsp Unsalted Butter (for sautéing vegetables)
• 2 medium Carrot (peeled and diced)
• 2 stalks Celery Stalk (diced)
• 1 medium Onion (diced)
• 3 Tbsp All-Purpose Flour (for thickening the sauce)
• 1 tsp Fresh Thyme (chopped)
• 1 tsp Fresh Parsley (chopped)
• 2 cups Chicken Broth (low‑sodium)
• 1/2 tsp Black Pepper (freshly ground)
• 1/2 tsp Garlic Powder (optional)
• 1 tsp Salt (adjust to taste)
• 2 cups Cooked Chicken (shredded or diced; leftover rotisserie works well)
• 1/2 cup Heavy Cream (for richness)
• 1/2 cup Whole Milk (adds body to the sauce)
• 1 cup Frozen Peas (thawed)
• 2 sheets Puff Pastry Sheets (thawed according to package directions)
• 1 large Egg (beaten with 1 Tbsp water for egg wash)

Instructions

1. Sauté the vegetables

   Melt the butter in a large pot over medium heat. Add the diced carrots, celery, and onion, and sauté until the vegetables are softened, about 5 minutes.

   Time: PT5M

2. Make the roux

   Sprinkle the flour over the softened vegetables and stir continuously for 2 minutes to toast the flour and eliminate the raw taste.

   Time: PT2M

3. Add broth and seasonings

   Gradually whisk in the chicken broth, then add the chopped thyme, parsley, black pepper, garlic powder, and salt. Bring to a gentle simmer and cook until the sauce thickens, about 5 minutes.

   Time: PT5M

4. Incorporate chicken and dairy

   Turn the heat off. Stir in the cooked chicken, heavy cream, milk, and thawed peas. Mix until everything is evenly combined and the filling is creamy.

   Time: PT3M

5. Preheat the oven

   Preheat your oven to 400°F (200°C).

   Time: PT10M

   Temperature: 400°F

6. Assemble the pot pie

   Roll out one puff pastry sheet and line the bottom of the pie dish. Spoon the filling into the dish, then roll out the second sheet and place it over the top. Trim excess pastry, press edges to seal, brush the top with egg wash, and cut two slits in the center for steam.

   Time: PT10M

7. Bake the pot pie

   Place the assembled pot pie on the middle rack and bake for 30 minutes, or until the puff pastry is golden brown and puffed.

   Time: PT30M

   Temperature: 400°F

8. Rest before serving

   Remove the pot pie from the oven and let it rest for 5 minutes before slicing. This allows the filling to set slightly.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

25g

Carbohydrates

35g

Fat

22g

Fiber

4g