Hearty Homestyle Chicken Pot Pie

A delicious twist on the classic chicken pot pie, featuring a creamy herb-infused filling and a flaky homemade crust, perfect for weeknight dinners and packed with comforting flavors.

Prep time: 20 minutes
Cook time: 35 minutes
Serves: 6

Ingredients

2 cups cooked chicken, shredded

1 cup carrots, diced

1 cup green peas

1/2 cup celery, sliced

1 medium onion, chopped

3 cloves garlic, minced

1/4 cup unsalted butter

1/4 cup all-purpose flour

1 3/4 cups chicken broth

1/2 cup heavy cream

1 tsp salt

1/2 tsp black pepper

1/2 tsp dried thyme

1/2 tsp dried rosemary

1 sheet puff pastry, thawed

1 egg, beaten for egg wash

Instructions

1. Preheat your oven to 400°F (200°C).

2. In a large skillet over medium heat, melt butter and sauté onions, garlic, carrots, and celery until tender, about 5 minutes.

3. Stir in the flour creating a roux and cook for 1 minute.

4. Gradually whisk in chicken broth and heavy cream, cooking until the mixture thickens.

5. Add in shredded chicken, peas, salt, pepper, thyme, and rosemary; mix well.

6. Transfer the filling into a 9-inch pie dish.

7. Roll out puff pastry and place over the filling, trimming excess edges.

8. Brush with egg wash and cut small slits in the top to allow steam to escape.

9. Bake in preheated oven for 30-35 minutes or until golden brown.

10. Let it cool for 10 minutes before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a preheated oven at 350°F (175°C) for 15-20 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.