Chicken Pot Pie Recipe

Prep vegetables and potatoes

Peel (if desired) and dice potatoes into 1/2-inch cubes. Dice onion and carrots. Mince garlic and chop herbs. Keep peas frozen until step where they're added.

Par-cook potatoes and carrots

In a medium saucepan, cover diced potatoes and carrots with cold salted water. Bring to a simmer and cook uncovered until just tender, about 6–8 minutes. Drain well and set aside.

Make roux

In a large, heavy-bottomed skillet or saucepan over medium heat, melt 4 tablespoons butter. Add diced onion and a pinch of salt and sweat until translucent, about 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant. Sprinkle the 1 cup flour over the onion mixture and stir constantly for 1–2 minutes to cook the raw flour taste, forming a pale roux.

Build the cream sauce

Slowly whisk in 2 cups chicken stock, scraping up any browned bits. Then whisk in 1 cup whole milk and 1 cup heavy cream until smooth. Bring to a gentle simmer, stirring frequently, and cook until the sauce thickens enough to coat the back of a spoon, about 6–8 minutes.

Finish filling

Stir in the par-cooked potatoes and carrots, 4 cups shredded roasted chicken, 1 cup frozen peas, chopped thyme and parsley, 1 teaspoon black pepper, 1.5 teaspoons salt (adjust to taste), and 1 teaspoon Worcestershire sauce if using. Simmer gently 2–3 minutes to heat through and incorporate flavors. If sauce is excessively thick, stir in up to 2 tablespoons additional stock or milk to reach a saucy consistency. Remove from heat and set aside to cool slightly while preparing pastry.

Prepare oven and pastry

Preheat oven to 400°F (200°C). Lightly grease a 9-inch deep-dish pie dish or equivalent-sized baking vessel with 1 tablespoon butter or oil. On a lightly floured surface, unfold or roll the thawed puff pastry sheet just enough to smooth creases and fit over the pie dish (you may trim to size). Reserve trimmings for decoration if desired.

Make herbed Parmesan topping

In a small bowl, whisk the egg with 1 teaspoon cold water to make an egg wash. Mix grated Parmesan with chopped parsley and thyme. Brush the top of the pastry lightly with egg wash, sprinkle the herbed Parmesan evenly over the pastry surface, and gently press so it adheres. Sprinkle optional coarse salt if desired.

Vent and score

If using whole-sheet cover, cut a few small slits or a decorative vent in the center to allow steam to escape during baking. Crimp edges to seal pastry to the dish rim so filling does not bubble out.

Assemble pot pie: transfer the warm filling into the prepared greased pie dish, smoothing the top. Drape the prepared puff pastry over the dish and press the edges to seal. Trim any excess pastry and apply any decorative trimmings, brushing them with remaining egg wash and sprinkling a little Parmesan.

Bake: place the assembled pot pie on a rimmed baking sheet to catch any spills and bake in the preheated 400°F (200°C) oven for 25–30 minutes or until the pastry is puffed and deep golden and the filling is bubbly. If the pastry browns too quickly, loosely tent with foil.

Rest and finish: remove from oven and let rest 10–15 minutes to set the filling. Optionally sprinkle a touch of lemon zest and additional chopped parsley for brightness before serving.