Creamy Chicken Pot Pie (Print Version)

Tender chicken and vegetables in velvety sauce, all wrapped in golden, flaky pastry for the ultimate comfort food experience.

# Ingredients:

→ Filling

01 - 2 tbsp unsalted butter
02 - 1 small onion, diced
03 - 2 garlic cloves, minced
04 - 2 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 1/3 cup all-purpose flour
07 - 2 cups chicken broth
08 - 1 cup whole milk or heavy cream
09 - 3 cups cooked chicken, shredded (rotisserie works well)
10 - 1 cup frozen peas
11 - 1 tsp salt
12 - 1/2 tsp black pepper
13 - 1/2 tsp dried thyme

→ Crust

14 - 1 sheet puff pastry or 1 double pie crust (store-bought or homemade)
15 - 1 egg, beaten (for egg wash)

# Steps to Follow:

01 - Preheat oven to 400°F (200°C).
02 - In a large skillet or saucepan, melt butter over medium heat. Add onion, garlic, carrots, and celery. Cook for 5–7 minutes until softened.
03 - Sprinkle in the flour and cook for 1–2 minutes, stirring constantly.
04 - Gradually whisk in chicken broth, then milk. Cook until the mixture thickens and bubbles.
05 - Stir in shredded chicken, peas, salt, pepper, and thyme. Simmer for 2–3 minutes, then remove from heat.
06 - Transfer the filling into a 9-inch pie dish or baking dish.
07 - Cover with puff pastry or pie crust, crimping the edges to seal. Cut a few slits in the top for steam to escape.
08 - Brush the crust with beaten egg.
09 - Bake for 30–35 minutes or until crust is golden and filling is bubbling.
10 - Let rest for 5–10 minutes before serving.

# Additional Notes:

01 - Add diced potatoes for extra heartiness.
02 - Swap in turkey for a post-holiday twist.
03 - If using raw chicken, cook and cube before starting the filling.

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