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Easy Chicken Pot Pie

A creamy from-scratch chicken and vegetable filling topped with golden, flaky puff pastry.
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Prep Time 25 minutes
Cook Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups shredded cooked chicken
  • 3 tablespoons butter
  • 1 small yellow onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • ¼ cup all-purpose flour
  • 1½ cups low-sodium chicken broth
  • ½ cup heavy cream
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 sheet frozen puff pastry thawed
  • 1 egg beaten with 1 tablespoon water

Equipment

  • 9-inch deep-dish pie plate or 2-quart baking dish
  • Large skillet
  • Whisk
  • Pastry brush
  • Rimmed baking sheet

Method
 

  1. Step 1: Preheat the oven to 400°F and cook the onion, carrots, and celery in the butter for 8 minutes.
  2. Step 2: Stir in the flour and cook for 1 minute.
  3. Step 3: Whisk in the broth and cream and simmer until thickened.
  4. Step 4: Stir in the chicken, peas, and seasonings.
  5. Tip: Cool slightly before adding the pastry.
  6. Step 5: Pour the filling into the dish and top with puff pastry, cutting steam slits.
  7. Step 6: Brush with egg wash and bake 25 to 30 minutes until golden.
  8. Tip: Rest 10 minutes before serving.

Notes

Calories are an estimate per serving.
Use a baking sheet underneath to catch drips.