Chicken Pot Pie Recipe

Prep chicken and vegetables

If your chicken is not cooked, poach or roast about 1 lb (yielding ~4 cups shredded) until cooked through, then shred or dice it. Peel and dice carrot, finely chop onion, and dice celery. Thaw peas if frozen.

Cook aromatics

Preheat a large sauté pan or skillet over medium heat. Add the butter and melt until foaming but not browned. Add the chopped onion, diced carrot and diced celery. Sauté, stirring occasionally, until vegetables are softened and onion is translucent, about 6–8 minutes.

Make the roux

Push vegetables to the side or reduce heat slightly. Sprinkle 1 tablespoon of flour over the vegetables and stir to combine, cooking for 1–2 minutes to remove the raw flour taste. The flour will absorb butter and vegetables and become a paste (roux).

Add liquids

Gradually whisk in 1 cup chicken stock until smooth, then whisk in 1 cup milk. Increase heat to medium-high and bring the mixture to a gentle simmer, stirring frequently, until it begins to thicken, about 3–5 minutes.

Finish the sauce

Reduce heat to low. Stir in 1 tablespoon heavy cream, chopped thyme, chopped parsley, lemon zest (if using), salt and pepper. Taste and adjust seasoning. Fold in the shredded cooked chicken and peas; heat through for 2–3 minutes so filling is hot and evenly coated with sauce. Remove from heat and allow to cool slightly (5–10 minutes) so it is not piping hot when assembled under pastry.

Preheat oven and prepare dish

Preheat oven to 400°F (200°C). Lightly grease a 9-inch pie dish or a 9x9-inch square baking dish with olive oil or nonstick spray. If using a single large puff pastry sheet as a top only, ensure dish dimensions match your pastry; otherwise use one sheet for top and one for a full lid or lattice.

Assemble filling in dish

Transfer the slightly cooled chicken-vegetable filling into the prepared pie dish, spreading it into an even layer and leaving about 1/2 inch clearance at the rim for sealing the pastry.

Prepare puff pastry

Lightly flour a work surface and roll each thawed puff pastry sheet just enough to smooth seams and make it slightly larger if needed (about 1/8-inch). Trim to fit the top of your dish with a 1/2-inch overhang for sealing, or cut vents if using a full top. If desired, cut decorative slits or shapes in the pastry to vent steam.

Egg wash and seal

Whisk the egg with 1 teaspoon water to make an egg wash. Brush a thin layer of egg wash around the rim of the dish. Place the puff pastry over the filling and press the edges to seal against the rim. Trim any excess and crimp or flute the edges. Brush the top of the pastry generously with egg wash for a golden finish. Cut a few small slits or a larger vent in the center to allow steam to escape while baking.

Bake

Place the pie on a rimmed baking sheet to catch any drips. Bake in the preheated 400°F (200°C) oven for 25–35 minutes, until the pastry is puffed and deep golden brown and filling is bubbling near vents. If pastry browns too quickly, tent loosely with foil for the last 10 minutes.

Rest and serve

Remove from oven and let the pot pie rest for 10–15 minutes so the filling sets slightly and is easier to slice. Garnish with additional chopped parsley if desired. Serve warm.