Easy Chicken Pot Pie
A comforting homemade chicken pot pie with flaky puff pastry and savory filling, perfect for a cozy dinner.
Ingredients
Dairy and Vegetables
- 8 tablespoons unsalted butter, sliced
- 1.5 cups white onion, diced
- 1.25 cups celery, diced
- 3 cloves garlic, minced
- 0.5 cup all-purpose flour
- 3 cups chicken stock
- 0.5 cup whole milk
- 1 rotisserie chicken rotisserie chicken
- 2 cups frozen peas and carrots blend, thawed and drained
- 1.5 teaspoons fresh rosemary, chopped (or 3/4 teaspoons dried)
- 1.5 teaspoons fresh thyme leaves (or 3/4 teaspoons dried)
- 1.5 teaspoons fresh sage, chopped (or 3/4 teaspoons dried)
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 1 sheet puff pastry, thawed
- 1 large egg yolk
- 1 tablespoon cold water
- optional Salt (for seasoning)
Instructions
- Melt butter in a Dutch oven, sauté onion, celery, and garlic until translucent.
- Add flour to create a roux, cook 1 minute, then gradually stir in chicken stock and milk, simmer until thickened.
- Fold in chicken, peas, herbs, and season with salt and pepper. Cool filling in dish for 15 minutes.
- Roll out puff pastry, brush with egg wash, cover filling, crimp edges, cut vents, and brush with egg wash.
- Bake at 400°F (200°C) for 20-25 minutes until golden and bubbling. Cool 15 minutes before serving.
Notes
Ensure the filling is cooled before covering with pastry to prevent sogginess.