Ultimate Chicken Pot Pie: Creamy Comfort in Every Bite
This creamy chicken pot pie is a warm invitation into the world of comfort food, perfect for family gatherings.
Equipment
- - Large pot
- Mixing bowl
- Oven-proof pots
- Rolling Pin
Ingredients
For the Filling
- 1 lb Chicken Breast Tender and juicy; substitute with boneless thighs for a richer flavor.
- 1 cup Milk Any fat percentage will work.
- 2 cups Chicken Broth Can be replaced with vegetable broth for a lighter option.
- 1 tbsp Stock Powder Recommended brand is Vegeta, but any bouillon works.
- 1 tbsp Thyme Fresh thyme can be switched out for dried.
- 1 medium Onion Shallots can be used or omitted if preferred.
- 1 cup Carrots Substitute with peas or corn if desired.
- 1 cup Celery Omit if preferred.
- 2 cloves Garlic Garlic powder can serve as a substitute.
- 2 tbsp Butter Opt for olive oil for a lighter option.
- 1 tsp Dried Thyme Fresh thyme can be swapped in.
- 1/2 cup White Wine Chicken broth can replace it as needed.
- 1/4 cup Flour Cornstarch is a great gluten-free substitute.
- 1/4 cup Grated Parmesan Swap with cheddar or omit if desired.
- to taste Black Pepper Adjust to your taste preferences.
- 1 cup Frozen Peas No need to thaw before using.
For the Topping
- 1 sheet Puff Pastry Homemade shortcrust pastry can be used for a different texture.
- 1 egg Egg For egg wash to achieve a golden finish.
Instructions
How to Make Chicken Pot Pie
- In a mixing bowl, combine milk, chicken broth, and stock powder. Poach the chicken breast in this mixture over medium heat until cooked through, about 15 minutes.
- Once done, remove the chicken, shred or dice it, and set it aside. Don’t forget to reserve the poaching liquid for later!
- In a large pot, melt butter over medium heat. Add garlic and onion, sautéing them for about 2 minutes until they become fragrant and soft.
- Toss in the thyme, carrot, and celery. Cook for about 3 minutes until the carrots soften slightly.
- Add white wine to the pot and scrape up any brown bits from the bottom. Let it simmer and reduce for about 1.5 minutes.
- Stir in the flour and keep stirring for 1 minute to form a roux.
- Gradually whisk in the reserved poaching liquid. Simmer until the mixture has thickened, then gently fold in the shredded chicken and frozen peas.
- Spoon the filling into oven-proof pots. Allow it to cool in the refrigerator for at least 30 minutes.
- Preheat your oven to 180°C (350°F). Roll out puff pastry and cut rounds to drape over the edges of the pots.
- Brush the edges of the pots with egg wash, place the pastry on top, and bake for 35-40 minutes until the crust is golden brown.
Notes
Uncooked chicken pot pies can be frozen for up to 3 months; just remember to cut slits into the pastry before freezing.