Classic Chicken Pot Pie

Indulge in the comforting flavours of a Classic Chicken Pot Pie. This timeless dish combines tender chunks of chicken, vibrant vegetables, and a rich, savoury sauce, all nestled beneath a flaky golden crust. Whether you’re cooking for a family gathering or simply craving a hearty homemade meal, this recipe is sure to become a staple in your kitchen. So, roll up your sleeves, preheat the oven, and let’s dive into the delightful world of Classic Chicken Pot Pie. 

Preparation Time: 30 minutes 
Cooking Time: 45 minutes 
Total Time: 1 hour 15 minutes 
Serves: 6-8 

Ingredients: 

For the Filling: 

– 2 cups cooked chicken breast, diced 

– 2 tablespoons unsalted butter 

– 1 medium onion, diced 

– 2 garlic cloves, minced 

– 2 carrots, diced 

– 1 celery stalk, diced 

– 1 cup frozen peas 

– 1 cup frozen corn 

– 1/4 cup all-purpose flour 

– 2 cups chicken broth 

– 1 cup whole milk 

– 1 teaspoon dried thyme 

– 1/2 teaspoon dried rosemary 

– Salt and pepper, to taste 

For the Crust: 

– 2 sheets store-bought puff pastry, thawed  – 1 egg, beaten (for egg wash)

Instructions: 

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

2. In a large skillet or Dutch oven, melt the butter over medium heat. Add the diced onion and minced garlic, sautéing until fragrant and translucent. 

3. Add the carrots and celery to the skillet, cooking for about 5 minutes until they begin to soften. Stir in the frozen peas and corn, and cook for an additional 2 minutes. 

4. Sprinkle the flour evenly over the vegetable mixture, stirring constantly for 1 minute to create a roux. Slowly pour in the chicken broth and whole milk, stirring continuously to prevent lumps. 

5. Season the mixture with dried thyme, dried rosemary, salt, and pepper. Allow the sauce to simmer for about 5 minutes until it thickens slightly. 

6. Add the diced chicken to the skillet, stirring gently to combine it with the sauce and vegetables. Simmer for an additional 5 minutes, allowing the flavours to meld together. Remove the skillet from heat and set aside. 

7. Roll out one sheet of puff pastry on a lightly floured surface until it fits the size of your baking dish. Carefully transfer the rolled-out pastry to the bottom of a greased 9-inch pie dish or a similarly sized oven-safe dish. 

8. Pour the chicken filling into the dish, spreading it evenly. Cover the filling with the second sheet of puff pastry, tucking in the edges to seal the pie. 

9. Brush the top of the pastry with the beaten egg, creating a glossy finish when baked. 

10. Using a sharp knife, make a few small slits on the top crust to allow steam to escape during baking. 

11. Place the pot pie in the preheated oven and bake for approximately 35-40 minutes, or until the crust turns golden brown and the filling is bubbling. 

12. Once cooked, remove the pot pie from the oven and allow it to cool for a few minutes before serving. 

Serve up generous slices of this Classic Chicken Pot Pie, savouring each bite of tender chicken, vibrant vegetables, and the comforting warmth of the savoury sauce. It pairs wonderfully with a side salad or steamed vegetables. This recipe is sure to win the hearts of your loved ones, and soon it’ll become a cherished favourite in your culinary repertoire. Enjoy!