Classic Chicken Pot Pie
Creamy, comforting chicken and vegetable filling topped with a golden, flaky pastry crust. This one-dish meal combines tender chicken, buttery sauce, and store-bought puff pastry for impressive results in under an hour.
- Total time
- 45 min
- Servings
- 4
- Calories
- 642
- Protein
- 35g
Ingredients
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 2 cups chicken broth
- ½ cup heavy cream
- 2 cups cooked chicken, shredded
- 1.5 cups frozen mixed vegetables (peas, carrots, corn)
- 1 sheet (9 oz) thawed frozen puff pastry sheet
- 1 to taste salt and pepper
Instructions
- 1
Set the oven to 400°F and wait until the indicator light or beep confirms it is fully heated, about 10 minutes.
- 2
Remove the puff pastry sheet from the freezer and let it sit on the counter while you prepare the filling, about 5 minutes, so it softens slightly.
- 3
Place a 10-inch skillet over medium heat and add 4 tablespoons of butter, waiting until it melts completely and looks foamy, about 2 minutes.
- 4
Sprinkle 0.25 cup flour directly into the melted butter and stir constantly with a wooden spoon for 1 minute until the mixture looks like wet sand, creating a base to thicken the sauce.
- 5
Pour in 2 cups chicken broth while stirring continuously to break up any lumps, then keep stirring until the liquid thickens slightly and coats the back of the spoon, about 3 minutes.
- 6
Remove the skillet from the heat and pour in 0.5 cup heavy cream, stirring until the mixture is smooth and uniform.
- 7
Add 2 cups shredded cooked chicken and 1.5 cups frozen mixed vegetables to the skillet, stirring until everything is evenly distributed.
- 8
Taste the filling and add salt and pepper until it tastes good to you, stirring well to mix.
- 9
Pour the entire filling from the skillet into a 9-by-13-inch baking dish, using a rubber spatula to scrape out every bit, spreading it in an even layer.
- 10
Unfold the puff pastry sheet and gently place it on top of the filling, stretching it slightly so it covers the dish edge to edge, letting excess hang over the rim.
- 11
Trim any pastry hanging more than 0.5 inch over the edge with a sharp knife, then use your fork to press the edges all the way around the rim, sealing the pastry to the baking dish.
- 12
Use a sharp knife to cut four small slits, each about 1 inch long, in the center of the pastry to allow steam to escape while baking.
- 13
Place the baking dish in the preheated 400°F oven and bake until the pastry turns the color of warm honey with golden-brown edges, about 25 minutes.
- 14
Remove the pot pie from the oven using oven mitts and let it rest on the counter for 5 minutes before serving, allowing the filling to set slightly.
Tools you’ll need
- oven
- 10-inch skillet
- wooden spoon
- 9-by-13-inch baking dish
- rubber spatula
- sharp knife
- fork
- oven mitts
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