Chicken Pot Pie Recipe

Prepare potatoes

Preheat oven to 400°F (200°C) if you plan to bake straight away; otherwise you can bake after assembling. Cut red potatoes into 1/2-inch dice (no need to peel). Toss diced potatoes with 1 tablespoon olive oil and a pinch of salt and spread on a baking sheet. Roast in the preheated oven for 15–20 minutes until fork-tender and lightly browned. Alternatively, boil in salted water for 8–10 minutes until tender and drain well.

Cook aromatics and carrots

While potatoes cook, heat 3 tablespoons unsalted butter in a large skillet over medium heat. Add the finely diced onion and diced carrot and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Season lightly with 1/4 teaspoon of the salt and a few grinds of black pepper.

Make roux and sauce

Sprinkle 1 tablespoon all-purpose flour over the softened vegetables and stir constantly for 1–2 minutes to cook the raw flour taste. Gradually whisk in 1 cup chicken stock, then 1 cup whole milk, scraping any browned bits from the pan. Bring the mixture to a gentle simmer and cook until it thickens to a saucy consistency (it should coat the back of a spoon), about 3–5 minutes.

Combine filling

Stir in the pulled chicken (4 cups), roasted or boiled potatoes (2 cups), and 1 cup frozen peas (no need to thaw). Add 2 teaspoons fresh thyme leaves, the remaining salt (adjust to taste), and 1 teaspoon black pepper. Cook together over low heat for 2–3 minutes until the peas are warmed through and the filling is cohesive. Remove from heat and let the filling cool slightly (5–10 minutes) so it is not too hot when you top with pastry.

Prepare pastry and pie dish

Reduce oven temperature to 375°F (190°C). Lightly grease a 9-inch deep-dish pie plate or small baking dish. Unfold the thawed puff pastry sheet on a lightly floured surface and, if necessary, roll gently to roughly a 10–11 inch circle to cover the dish with a small overhang.

Fill pie

Spoon the chicken–potato–pea filling into the prepared pie dish and spread evenly, leaving about 1/2 inch of rim clear. Brush the rim with a little water to help the pastry adhere.

Top with puff pastry

Drape the puff pastry over the filling and press the edges to seal to the rim of the pie dish. Trim excess pastry and flute or crimp the edges as desired. Cut 2–3 small slits or a decorative vent in the center to allow steam to escape.

Egg wash and season

Beat 1 large egg with 1 teaspoon cold water to make an egg wash. Brush the top of the puff pastry evenly. If desired, sprinkle up to 1 teaspoon coarse sea salt lightly over the pastry for added crunch and flavor.

Bake

Place the pie on a rimmed baking sheet to catch any drips and bake at 375°F (190°C) until the pastry is puffed and deep golden brown, about 30–35 minutes. If the edges brown too quickly, tent them with foil after 20 minutes.

Rest and serve

Remove from oven and let the pie rest for 10–15 minutes so the filling sets slightly (this makes slicing cleaner). Serve warm in wedges.