Better Than Homemade Chicken Pot Pie
Indulge in the ultimate comfort food with this "Better Than Homemade Chicken Pot Pie" recipe, where classic flavors meet flaky golden perfection. Packed with tender shredded chicken, a medley of carrots, celery, peas, and fresh thyme, this creamy, savory filling is wrapped in buttery puff pastry for a gourmet twist on the traditional dish. Ready in just an hour, this crowd-pleaser balances rich, homestyle goodness with the convenience of store-bought puff pastry, making it ideal for weeknight dinners or special occasions. Whether you're feeding the family or impressing guests, this chicken pot pie delivers hearty satisfaction with every bite!
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 2 medium Carrots, diced
- 2 stalks Celery, diced
- 3 cloves Garlic, minced
- 0.25 cup All-purpose flour
- 2 cups Chicken stock
- 0.5 cup Heavy cream
- 3 cups Cooked chicken, shredded or diced
- 1 cup Frozen peas
- 1 teaspoon Fresh thyme, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 sheets Frozen puff pastry sheets, thawed
- 1 Egg, beaten (for egg wash)
Instructions
Preheat your oven to 400°F (200°C).
In a large skillet or saucepan, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes until the vegetables soften.
Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken stock while stirring, ensuring no lumps form. Then, add the heavy cream. Simmer for 3-4 minutes, stirring occasionally, until the mixture thickens.
Add the cooked chicken, frozen peas, thyme, salt, and black pepper. Stir until combined and remove from heat. Allow the filling to cool slightly.
Roll out the thawed puff pastry sheets on a lightly floured surface to fit the shape of your baking dish. Reserve one sheet for the top crust.
Line the bottom of a 9-inch pie dish or baking dish with one sheet of puff pastry. Gently press it into the bottom and sides of the dish.
Pour the chicken filling into the pastry-lined dish, spreading it out evenly.
Cover the filling with the second sheet of puff pastry. Trim any excess pastry, then crimp or seal the edges. Cut a few small slits in the top to allow steam to escape.
Brush the entire surface of the pastry with the beaten egg for a golden, shiny finish.
Place the pie on a baking sheet to catch any drips. Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and puffed.
Remove from the oven and let the pot pie cool for 5-10 minutes before serving. Enjoy your better-than-homemade chicken pot pie!
Nutrition Facts
Calories |
656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 675 mg | 29% | |
| Total Carbohydrate | 31.6 g | 11% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 4.5 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 60 mg | 5% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 555 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
