Description
This classic Chicken Pot Pie features tender chicken breast simmered with fresh vegetables in a creamy thyme-infused sauce, all enveloped in a flaky puff pastry crust. Perfect for comforting family dinners, this dish combines rich flavors and a crispy golden topping for a satisfying meal.
Ingredients
Scale
Chicken and Broth
- 600 g (1.2 lb) chicken breast or boneless thighs
- 2 cups milk (any fat percentage)
- 1 cup chicken broth (stock)
- 2 tsp chicken or vegetable stock powder
- 2 sprigs thyme (optional)
Vegetables and Flavorings
- 1 large onion, chopped
- 2 large carrots (or 3 small), chopped
- 3 celery ribs, chopped
- 2 garlic cloves, minced
- 1 tsp dried thyme
- 1/3 cup white wine (or additional chicken stock)
Thickening and Cheese
- 50 g (3 tbsp) butter
- 1/3 cup flour
- 1/2 cup grated parmesan cheese
- 1/2 tsp black pepper
- 1 cup frozen peas (no need to thaw)
Pastry and Finishing
- 2 sheets puff pastry (enough to cover pots with a drape)
- 1 egg, lightly whisked (for egg wash)
Instructions
- Prepare the Chicken and Vegetables: Place the chicken breast, milk, chicken broth, stock powder, and optional thyme sprigs in a pot. Bring to a gentle simmer and cook until the chicken is tender and cooked through, approximately 15-20 minutes. Remove chicken and shred it into bite-sized pieces. Reserve the cooking liquid.
- Sauté Vegetables: In a large skillet, melt the butter over medium heat. Add chopped onion, carrots, celery, and garlic. Cook until vegetables soften, about 7-8 minutes. Stir in dried thyme for added aroma.
- Create the Sauce: Sprinkle the flour over the softened vegetables and stir well to form a roux. Gradually add reserved cooking liquid along with the white wine, stirring continuously to avoid lumps. Cook the mixture until it thickens to a creamy consistency.
- Add Chicken and Peas: Stir the shredded chicken, frozen peas, grated parmesan, and black pepper into the sauce. Adjust seasoning if necessary. Let the filling cool slightly.
- Assemble the Pot Pie: Preheat the oven to 200°C (400°F). Spoon the chicken and vegetable filling into individual ramekins or a large baking dish. Cover each with a sheet of puff pastry, trimming excess, and seal edges by pressing down. Brush the tops with the lightly beaten egg to achieve a glossy finish.
- Bake: Place the assembled pot pies on a baking tray and bake in the preheated oven for 30-40 minutes or until the pastry is golden brown and puffed.
- Serve: Remove from oven and let cool for a few minutes before serving. Enjoy your comforting homemade chicken pot pie!
Notes
- Note 1: You can use any milk fat percentage, but whole milk will give a creamier sauce.
- Note 2: Stock powder boosts flavor but can be omitted if using well-seasoned broth.
- The use of white wine adds acidity for balance but may be replaced with extra chicken stock.
- Frozen peas do not need thawing and can be added directly to the sauce.
- Ensure the filling is not too hot before adding puff pastry to prevent sogginess.
