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Delicious homemade chicken pot pie served in a rustic dish

Easy Chicken Pot Pie

A warm and hearty dish filled with tender chicken, colorful veggies, and creamy goodness wrapped in a flaky crust, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Filling
  • 5 tablespoons butter Adds richness; can substitute with olive oil for a lighter option.
  • 1 medium yellow onion, finely chopped Provides sweetness; shallots work too.
  • 2 medium carrots, finely chopped Adds color and sweetness; frozen peas could be substituted.
  • 1 large rib celery, finely chopped Offers crunch; use bell pepper for a different flavor.
  • 2 cloves garlic, minced Brings depth; garlic powder works in a pinch.
  • 1/4 cup plus 1 tablespoon all-purpose flour Thickens the filling; cornstarch can be used as a gluten-free option.
  • 2 cups low-sodium chicken broth or homemade broth Serves as the base; vegetable broth if desired.
  • 1 cup whole milk Creates creaminess; almond or soy milk are alternatives.
  • 1 tablespoon chopped sage or 1 teaspoon dried sage Adds aroma; thyme makes a suitable substitute.
  • 1 cup frozen peas Adds color and warmth; you can use fresh peas in-season.
  • 4 cups shredded or diced cooked or rotisserie chicken A great time-saver; leftover turkey fits perfectly here.
  • 1 sheet store-bought puff pastry, thawed Streamlines prep; you can also use homemade pie crust for a richer texture.
  • 1 egg beaten For brushing and creating a beautiful crust.
  • 1/2 teaspoon fresh ground black pepper Enhances flavor; white pepper is an alternative.
  • Fine sea salt (to taste) Adjust according to preference.

Method
 

Preparation and Cooking
  1. Preheat the oven to 400 degrees F (204 degrees C).
  2. In a 10-inch cast-iron skillet over medium heat, melt the butter.
  3. Add the onion, carrots, celery, and garlic; cook until softened (about 6 minutes).
  4. Sprinkle the flour evenly over the vegetables and stir to form a roux; cook for 1 minute.
  5. Slowly pour in the chicken broth, stirring to prevent lumps, then stir in the milk and bring to a simmer.
  6. Stir until the mixture thickens into a gravy.
  7. Incorporate sage, peas, and shredded chicken, seasoning with pepper and salt.
  8. Let the mixture cool for about 10 minutes.
  9. Lightly flour a workbench, unfold the puff pastry, and roll it out until it fits the skillet.
  10. Cut slits for steam to escape and brush with beaten egg.
  11. Place the skillet on a baking sheet to catch drips and bake for 30 to 40 minutes or until golden brown.
  12. Allow to rest for 15 minutes before serving.

Notes

Common mistakes to avoid include overcooking vegetables, which can lead to mushiness, and skipping the resting time, which can make a hastily served dish soupy. Use leftover gravy or stock for added depth, and customize the vegetables based on seasonality or preference.