Chicken Pot Pie Recipe

Poach chicken

Place the chicken breasts in a single layer in a medium pot and cover with 1 inch of cold water. Add a pinch of salt. Bring to a gentle simmer over medium heat, then reduce heat to low and simmer until the chicken reaches 165°F (about 12–15 minutes depending on thickness). Remove chicken and let rest 5 minutes, then shred or dice into 1/2-inch pieces.

Prepare vegetables

While chicken cooks, heat 1 tablespoon butter in a skillet over medium heat. Sauté diced carrots and celery for 4–5 minutes until beginning to soften. Add pearl onions and cook 3 minutes more. Stir in frozen peas and cook until warmed through (1–2 minutes). Remove from heat and set aside with the chicken.

Make roux

In a large skillet or saucepan, melt 4 tablespoons butter over medium heat. Whisk in 1 cup flour and cook, whisking constantly, for 1–2 minutes to remove the raw flour taste; mixture will be paste-like and slightly golden.

Finish gravy

Slowly whisk in 2 cups chicken broth, then 1 cup milk, making sure there are no lumps. Bring to a gentle simmer while whisking; sauce will thicken in 3–5 minutes. Stir in thyme, Worcestershire sauce, salt, and pepper. Taste and adjust seasoning. If sauce is too thick, add up to 1/4 cup more milk or broth to reach a thick, saucy consistency that will hold the filling together.

Combine filling

Add the shredded/diced chicken and the sautéed vegetables to the gravy and fold gently to combine. Stir in chopped parsley and optional lemon juice. Keep filling warm off the heat while you prepare pastry.

Prepare oven and pastry

Preheat oven to 400°F (200°C). Lightly flour a work surface and roll each thawed puff pastry sheet into a roughly 10x12-inch rectangle if needed. For individual pot pies, cut each sheet into 2–4 portions depending on dish size; for a single large pot pie use one sheet for top and one for bottom (or use a pie dish base).

Assemble pot pies (single large pie method)

If making a large pot pie: place one pastry sheet into a 9-inch pie dish, trimming excess and pressing to fit. Spoon the warm chicken-vegetable filling into the pastry-lined dish, leaving a 1/2-inch gap to the rim. Dampen the rim with a little water. Place the second pastry sheet over the top, press the edges to seal, and crimp with a fork. Cut 2–3 steam vents in the top. For individual pies, place filling into buttered ramekins, cover with pastry rounds, seal edges, and cut vents.

Egg wash and bake

Beat the egg with 1 teaspoon cold water to make an egg wash. Brush the pastry lightly with the egg wash for a golden finish. Place the assembled pot pie on a baking sheet to catch drips and bake at 400°F (200°C) for 25–30 minutes (individual pies may take 20–25 minutes) until pastry is puffed and deep golden and filling is bubbling. If the crust browns too quickly, tent loosely with aluminum foil.

Rest and serve

Remove from oven and let rest 10 minutes to allow the filling to set. Garnish with additional chopped parsley. Serve warm.

Leftovers can be refrigerated for up to 3 days. Reheat covered in a 350°F (175°C) oven until warmed through (15–20 minutes) to keep pastry crisp. For brighter flavor, squeeze the optional lemon juice into the cooked filling before serving.