Chicken Pot Pie Recipe
Shredded Chicken Breast, Gravy, Baby Carrots, Sweet Peas, Finished with a Puff Pastry Dome
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Ingredients
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Filling
Pastry & Finish
For Cooking Chicken (if needed)
Method
Prepare Chicken (if not pre-cooked)
Season and cook
Preheat oven to 375°F (190°C). Rub chicken breasts with olive oil, 1/2 tsp salt and 1/4 tsp pepper. Place on a rimmed baking sheet and roast until internal temperature reaches 165°F (74°C), about 20–25 minutes depending on thickness. Let rest 5 minutes, then shred with two forks. Measure 3 cups shredded chicken and reserve. Save any pan juices for adding to broth if desired.
Make the Filling (Gravy with Vegetables and Chicken)
Sauté aromatics and vegetables
In a large heavy-bottomed skillet or saucepan over medium heat, melt 4 tablespoons butter. Add the diced onion and diced celery and sauté until softened and translucent, about 5 minutes. Add the baby carrot rounds and continue to cook 3–4 minutes until they begin to soften.
Create roux
Sprinkle 1 cup all-purpose flour over the vegetables and stir constantly for 1½–2 minutes to cook the raw flour taste and form a roux. The roux should turn a pale golden color but not brown.
Add liquids
Gradually whisk in 2 cups low-sodium chicken broth, scraping up any browned bits, until smooth. Then whisk in 1 cup whole milk until combined. Bring the mixture to a gentle simmer—do not boil vigorously—or the sauce may thin.
Simmer and season
Reduce heat to low and simmer, stirring occasionally, until the sauce thickens to a gravy consistency that coats the back of a spoon, about 5–7 minutes. Stir in 1 teaspoon minced thyme, 1 teaspoon salt, 1/2 teaspoon black pepper, and 2 tablespoons chopped parsley (if using). Taste and adjust seasoning.
Add peas and chicken
Stir in the 1 cup thawed sweet peas and the 3 cups shredded chicken until evenly distributed and heated through, 2–3 minutes. If the filling is too thick, thin with up to 1/4 cup additional broth or milk. Remove from heat and set aside to cool slightly while you prepare pastry.
Assemble and Bake with Puff Pastry Dome
Preheat and prepare pastry
Preheat oven to 400°F (205°C). Line a rimmed baking sheet with parchment. On a lightly floured surface, roll the thawed puff pastry sheet just lightly to even thickness. If you prefer individual pot pies, cut into 4 rounds or 2 rectangles; for one large pot pie, drape the whole sheet over your pie dish.
Fill dish
Transfer the filling into a 9" pie dish or an ovenproof casserole (about 2–2.5 quarts). Smooth the top so the filling is level.
Top with pastry
Brush the rim of the dish with a little water. Place the puff pastry over the filling, tucking the edges down around the rim to seal. Trim any excess and press the edges with a fork or crimp decoratively. Make 3–4 small slits in the top to vent steam. If making individual pies, cut pastry to size and seal around ramekins.
Bake
Place the pie on the prepared baking sheet and bake in the preheated 400°F (205°C) oven for 25–30 minutes for a large pie (or 18–22 minutes for individual pies), until the pastry is puffed and deep golden brown and the filling is bubbly. If the edges brown too quickly, cover loosely with foil for the last 8–10 minutes.
Rest and serve
Remove from oven and let rest 10 minutes to allow the gravy to thicken slightly for easier slicing and serving. Spoon onto plates and garnish with additional chopped parsley if desired.