Description
This classic Chicken Pot Pie recipe features a flaky puff pastry crust filled with tender chicken, Yukon gold potatoes, carrots, peas, and a rich, flavorful sauce enhanced with herbs and subtle umami notes from soy sauce and mustard powder. It combines a savory homemade filling with a perfectly baked crust for a comforting and hearty meal.
Ingredients
Scale
Crust
- 1 (17.3 oz) box frozen puff pastry (2 sheets)
Filling
- 2 small boneless skinless chicken breasts or 3 cups cooked chicken
- 4 cups chicken broth
- 4 tablespoons butter
- 1 small yellow onion, diced
- 2 ribs celery, diced
- 1 cup carrots, diced
- 3 cloves garlic, minced
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon mustard powder
- ½ teaspoon onion powder
- 1 teaspoon soy sauce
- 1/3 cup flour
- ¾ cup half and half
- 1 chicken bouillon cube
- 1 lb Yukon gold potatoes, peeled and diced into ½-inch chunks
- Salt and pepper to taste
- ¾ cup frozen peas
- 1 egg, whisked
- 1 tablespoon milk (can substitute water)
Instructions
- Prepare the Crust: Let the frozen puff pastry sit at room temperature for 30 minutes until pliable. Preheat the oven to 400° F. Roll out one sheet of puff pastry to 12 inches wide and press it into a lightly greased pie pan, trimming corners and patching gaps with excess dough. Crinkle a large piece of parchment paper and place it inside the crust, fill with pie weights, beans, rice, or sugar, and bake for 12 minutes. Remove weights and parchment, prick the bottom with a fork, and bake for another 5 minutes. Remove and set aside.
- Cook the Chicken: Place chicken breasts and chicken broth in a medium saucepan and bring to a gentle simmer (not a rolling boil) for 15-20 minutes until the chicken is cooked through. Rest for 5-10 minutes, then cube the chicken. Reserve the broth.
- Prepare the Filling Base: In a large skillet over medium heat, melt butter. Add diced onions, carrots, and celery, and sauté for 6 minutes until softened, stirring often. Add garlic, thyme, rosemary, mustard powder, onion powder, and soy sauce; cook for 2 minutes to release aromas.
- Make the Roux and Sauce: Sprinkle flour into the skillet and cook for 2 minutes, stirring continuously. Gradually add 2 cups of reserved chicken broth in small splashes, stirring constantly to avoid lumps. Add the half and half similarly, then crumble in the chicken bouillon cube. Reduce heat to medium-low and stir until combined.
- Cook Potatoes and Simmer Filling: Add diced Yukon gold potatoes seasoned with salt and pepper to the skillet. Bring the liquid to a boil, then reduce to a simmer uncovered. Stir occasionally to prevent sticking. Add additional chicken broth in small increments (up to 1 cup) as needed to control thickness. Simmer for 15-20 minutes until potatoes are fork tender.
- Finish Filling: Stir in frozen peas and cubed cooked chicken. Simmer gently for 3-5 minutes. Remove from heat as filling will thicken further while standing.
- Assemble the Pie: Roll out second sheet of puff pastry to a 12-13 inch square. Pour filling into the pre-baked bottom crust. Cover with the top pastry, trimming edges, then fold over and press to seal. Crimp edges with a fork. Cut three slits on top for steam to escape.
- Apply Egg Wash and Bake: Whisk the egg and milk together, then brush over the top crust and edges. Bake at 400° F for 30 minutes until golden brown. After 25 minutes, cover crust edges with foil if browning too quickly. Remove and cool for 10 minutes before serving.
Notes
- Use rotisserie or leftover cooked chicken for convenience instead of fresh chicken breasts (approx. 3 cups).
- Puff pastry provides a flakier crust, but pie crust can be substituted if preferred.
- Blind baking the bottom crust prevents sogginess, but if short on time, you can omit it and only use a top puff pastry crust.
- Soy sauce and mustard powder add subtle depth of flavor without being noticeable as distinct tastes.
- Simmer filling longer for thicker, more concentrated texture; add chicken broth gradually to control consistency.
- Leftover filling can be thinned with broth and enjoyed as a hearty soup or frozen for later use.
- Make ahead by preparing filling in advance and refrigerating up to two days; reheat before assembling and baking.
- Store leftovers in airtight containers refrigerated up to 3-4 days or freeze for up to 3 months. Reheat thoroughly before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 85 mg
