Chicken Pot Pie Recipe

Prepare chicken

If you don't have pre-grilled chicken, grill or pan-sear two boneless chicken breasts (about 10–12 oz total) seasoned with salt and pepper, then dice into 1/2-inch pieces. Measure 2 cups and set aside.

Sauté vegetables

Preheat a medium-large saucepan or skillet over medium heat. Add 2 tablespoons butter. When melted and foaming, add the chopped onion, diced celery, and diced carrots. Sauté, stirring occasionally, until the onion is translucent and vegetables begin to soften, about 6–8 minutes.

Make roux

Push the vegetables to the side or reduce heat to low and add the 3 tablespoons flour to the pan. Cook the flour with the vegetables for 1–2 minutes, stirring constantly, until it smells slightly toasty but not brown. This cooks the raw flour flavor and forms a roux to thicken the sauce.

Add liquids

Slowly whisk in 1 cup chicken stock, making sure to break up any lumps. Then add 1/2 cup whole milk and 1/4 cup heavy cream. Increase heat to medium and bring the mixture to a gentle simmer, stirring frequently, until it thickens to a creamy saucy consistency, about 3–5 minutes.

Finish filling

Stir in the cooked diced chicken, 1/2 cup frozen peas, 1 teaspoon minced thyme, 1 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust seasoning. Remove from heat and let the filling cool slightly while you prepare the mashed potato topping and oven.

Cook potatoes

Place the peeled and cubed potatoes in a medium pot and cover with cold water by 1 inch. Add a pinch of salt and bring to a boil over high heat. Reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes.

Mash potatoes

Drain the potatoes well and return them to the hot pot to dry for 1 minute. Add 2 tablespoons butter, 1/4 cup whole milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons cream cheese (optional). Mash until smooth and fluffy. Taste and adjust seasoning. Keep warm.

Preheat oven and prepare dish

Preheat oven to 400°F (205°C). Lightly grease a 9-inch pie dish or 8x8 baking dish with 1 teaspoon olive oil or cooking spray.

Assemble pot pie

Transfer the slightly cooled chicken-vegetable filling into the prepared dish and spread into an even layer. Spoon or pipe the whipped mashed potatoes over the filling in an even layer, smoothing the top or leaving textured peaks if you prefer browning. Unfold the thawed puff pastry sheet and place it over the mashed potato layer: either drape whole (tucking edges down into the dish) for a sealed top or cut into strips and arrange for a decorative lattice—both methods work. Trim any excess pastry and press edges to seal.

Egg wash and venting

Beat 1 large egg with 1 teaspoon water to make an egg wash. Brush the top of the puff pastry lightly and, if using a whole top, cut a couple of small slits to vent steam. If you left mashed potatoes exposed under the pastry, brushing will help the pastry brown evenly.

Bake

Bake in the preheated 400°F (205°C) oven on the middle rack for 20–25 minutes, or until the pastry is puffed and deep golden brown and the filling is bubbling at the edges. If the pastry browns too quickly, tent loosely with foil for the last 5–10 minutes.

Rest and serve

Remove from oven and let the pot pie rest for 5–10 minutes to set. Serve warm, garnished with extra thyme if desired.