Hearty Chicken Pot Pie with Creamy Comfort in Every Bite
Indulge in a comforting chicken pot pie filled with creamy goodness, perfect for family dinners and nostalgic cravings.
Equipment
- - Saucepan
- - Large pot
- Ovenproof pots or pie dish
Ingredients
For the Filling
- 600 g Chicken Breast Can substitute with boneless thighs for added moisture.
- 2 cups Milk Can reduce and substitute partially with cream for a richer taste.
- 1 cup Chicken Broth Use homemade or store-bought for best results.
- 2 tsp Stock Powder Consider vegetable or chicken stock powder like Vegeta for a punch.
- 2 sprigs Thyme Dried thyme can be used as a substitute.
- 1 Onion Base flavor for the filling; can be omitted if preferred.
- 2 large Carrots Feel free to replace with parsnips or other root vegetables.
- 3 ribs Celery Omit or substitute with bell peppers if necessary.
- 2 cloves Garlic Consider adding extra cloves for a stronger taste.
- 50 g Butter Olive oil can be a dairy-free alternative.
- 1 tsp Dried Thyme Italian herbs can also work as an alternative.
- 1/3 cup White Wine Substitute with more chicken broth if desired.
- 1/3 cup Flour Whole wheat flour can also work.
- 1/2 cup Parmesan Cheese Can be swapped with other cheeses as preferred.
- 1/2 tsp Black Pepper Adjust based on heat preference.
- 1 cup Frozen Peas No need to thaw before using.
For the Crust
- 2 sheets Puff Pastry Using ready-made saves time and effort.
- 1 Egg For egg wash to give the pastry a golden and shiny finish.
Instructions
How to Make Chicken Pot Pie
- In a saucepan, gently simmer the chicken in milk and broth for 15 minutes until fully cooked. Remove the chicken, shred it, and reserve the poaching liquid for later.
- Melt butter in a large pot over medium heat. Sauté the chopped onion and minced garlic for about 2 minutes until fragrant. Then, add the chopped carrots and celery, cooking until softened—around 5-7 minutes.
- Add fresh thyme and white wine to the pot, allowing it to evaporate. Gradually stir in the flour until combined, then slowly mix in the reserved poaching liquid. Follow with the grated Parmesan and pepper, stirring until you achieve a creamy, thick filling. Finally, fold in the shredded chicken and frozen peas, cooking until heated through.
- Allow the filling to cool for about 30 minutes to prevent a soggy crust. Spoon the savory mixture into your ovenproof pots or one large pie dish.
- Cut pastry rounds slightly larger than your pots. Cover the filling with puff pastry, sealing the edges. Don’t forget to cut slits in the top for steam to escape!
- Preheat your oven to 180°C (350°F) and bake for 35-40 minutes, or until the pastry is a beautiful golden brown and puffed.
Notes
Optional: Garnish with fresh herbs for a pop of color before serving. Make sure to thicken the filling adequately before covering with pastry to prevent sogginess.