Description
Comfort food wrapped in golden, buttery perfection—tender chicken, peas, and carrots in a creamy herb sauce, all tucked beneath a flaky puff pastry crust.
Ingredients
- 2 tbsp butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 stalk celery, diced
- 1/4 cup all-purpose flour
- 1 3/4 cups chicken broth
- 1/2 cup whole milk or heavy cream
- 2 cups cooked shredded chicken
- 1/2 cup frozen peas
- 1/2 tsp dried thyme
- Salt and black pepper to taste
- 1 sheet puff pastry, thawed
- 1 egg (for egg wash)
Instructions
1. Preheat oven to 400°F (200°C).
2. Melt butter in a large skillet over medium heat and sauté onion, carrot, and celery until softened, about 6 minutes.
3. Stir in garlic and cook for 30 seconds. Sprinkle flour over vegetables, stir to coat, and cook for 1 minute.
4. Slowly whisk in chicken broth and milk. Simmer until thickened.
5. Add chicken, peas, thyme, salt, and pepper. Simmer 2–3 minutes, then remove from heat.
6. Transfer filling to a 9-inch pie dish or small baking dish.
7. Lay puff pastry over the top, trimming edges if needed, and cut small slits to vent.
8. Brush with egg wash and bake 25–30 minutes until golden, puffed, and bubbling.
Notes
For extra richness, use heavy cream instead of milk.
Let the pot pie rest for 5–10 minutes before serving so the filling sets.
Leftovers reheat well in the oven to keep the pastry crisp.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 110mg