Updated Chicken Pot Pie
Warm, comforting, and oh-so-inviting, this Updated Chicken Pot Pie takes the classic comfort food to new heights with a flaky puff pastry crust and a creamy, flavorful filling packed with tender chicken, fresh vegetables, and aromatic thyme. This recipe is a modern twist on tradition, featuring a rich, savory sauce made from a blend of chicken broth and milk, while garlic and sautéed onions lend depth to every bite. Perfectly golden and glossy thanks to an egg wash, the puff pastry topping provides a light and crisp contrast to the hearty filling beneath. Ready in just over an hour, this dish is ideal for cozy family dinners or an impressive yet approachable meal to serve guests. Easy to make ahead, this enticing chicken pot pie is destined to become a cold-weather favorite!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 0.25 cup all-purpose flour
- 2 cups chicken broth
- 0.5 cup whole milk
- 0.5 cup frozen peas
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 puff pastry sheet, thawed
- 1 egg, beaten (for egg wash)
Instructions
Preheat your oven to 400°F (200°C).
Season the chicken breasts with a pinch of salt and pepper. Heat the olive oil in a large skillet over medium heat. Cook the chicken until golden brown on both sides and fully cooked through (internal temperature of 165°F/74°C), about 8-10 minutes total. Remove the chicken from the skillet, set it aside to cool, then shred or dice into bite-sized pieces.
In the same skillet, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes or until the vegetables are softened. Stir in the garlic and cook for an additional minute.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to toast the flour slightly.
Gradually pour in the chicken broth while stirring continuously to create a smooth mixture. Then add the milk, stirring constantly. Simmer the mixture for 3-5 minutes until it thickens into a creamy sauce.
Stir in the shredded chicken, frozen peas, fresh thyme leaves, salt, and black pepper. Remove the mixture from heat and transfer it to a 9-inch pie dish or baking dish.
Roll out the thawed puff pastry on a lightly floured surface so it fits over your pie or baking dish. Place the pastry over the filling, trimming any excess dough. Press the edges gently to seal and crimp with a fork if desired. Cut a few small slits in the center of the pastry to allow steam to escape.
Brush the puff pastry with beaten egg to achieve a golden, glossy finish.
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffy.
Allow the chicken pot pie to cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
1868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.1 g | 132% | |
| Saturated Fat | 42.5 g | 212% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 4262 mg | 185% | |
| Total Carbohydrate | 95.0 g | 35% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 25.6 g | ||
| Protein | 139.7 g | 279% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 424 mg | 33% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2745 mg | 58% | |
*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.
