Classic Pot Pie Recipe
Tender chunks of roasted chicken, fresh carrots, peas, and potatoes in a rich, creamy herb sauce. Baked to golden perfection under a flaky, puffed pastry.
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Ingredients
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Filling
Method
Preparation
- 1
Prepare the Filling
In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.
- 2
- 3
Make the Sauce
Sprinkle the flour over the vegetables and stir to coat. Gradually pour in the chicken broth while stirring to avoid lumps. Bring to a simmer.
- 4
Add Chicken and Cream
Once the mixture thickens, stir in the shredded chicken, heavy cream, thyme, salt, and pepper. Remove from heat.
- 5
Assemble the Pie
Preheat your oven to 425°F (220°C). Pour the filling into a pie dish and cover with puff pastry. Seal the edges and cut slits in the top for steam to escape.
- 6
Bake
Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and flaky.