Name: Golden Chicken Pot Pie with Buttery Puff Pastry Crust Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups cooked chicken, shredded or diced; 1 cup frozen peas; 1 cup frozen corn; 2 medium carrots, diced; 1/2 onion, finely chopped; 2 cloves garlic, minced; 1/4 cup butter; 1/4 cup all-purpose flour; 2 cups chicken broth; 1 cup heavy cream; Salt and pepper, to taste; 1/2 teaspoon dried thyme; 1/2 teaspoon garlic powder; 1 tablespoon fresh parsley (optional, for garnish); 2 sheets of puff pastry or homemade pie dough; 1 egg (for egg wash); 1 tablespoon fresh thyme leaves (for garnish)

Ingredients

2 cups cooked chicken, shredded or diced

1 cup frozen peas

1 cup frozen corn

2 medium carrots, diced

1/2 onion, finely chopped

2 cloves garlic, minced

1/4 cup butter

1/4 cup all-purpose flour

2 cups chicken broth

1 cup heavy cream

Salt and pepper, to taste

1/2 teaspoon dried thyme

1/2 teaspoon garlic powder

1 tablespoon fresh parsley (optional, for garnish)

2 sheets of puff pastry or homemade pie dough

1 egg (for egg wash)

1 tablespoon fresh thyme leaves (for garnish)

Instructions

Step 1: In a large skillet, melt the butter over medium heat. Add the onions and garlic and sauté until softened and fragrant. Stir in the diced carrots and cook for 5-7 minutes until tender. Add the frozen peas and corn, cooking for an additional 2-3 minutes. Season with salt, pepper, thyme, and garlic powder.

Step 2: Sprinkle the flour over the vegetable mixture and stir well to coat. Gradually pour in the chicken broth while stirring continuously to prevent lumps. Cook for about 5 minutes until the sauce thickens. Stir in the heavy cream to create a smooth, creamy sauce. Fold in the shredded chicken and adjust seasoning as needed.

Step 3: While the filling cools, prepare the crust. Roll out one sheet of puff pastry or pie dough to fit a 9-inch pie dish. Press it gently into the dish, ensuring the edges are well covered.

Step 4: Pour the chicken and vegetable filling evenly into the crust. Cover with the second sheet of dough, sealing and crimping the edges. Cut a few slits in the top crust to allow steam to escape. Optionally, create decorative patterns on the crust surface.

Step 5: Preheat the oven to 375°F (190°C). Brush the top crust with the beaten egg to achieve a golden finish. Bake the pot pie for 35-40 minutes until the crust is golden brown and flaky.

Step 6: Remove the pie from the oven and let it rest for about 10 minutes. This helps the filling set and makes slicing easier.

Step 7: Garnish with fresh thyme leaves and optional parsley. Slice into wedges and serve hot for a comforting meal.

Tips & Variations

Use leftover roasted chicken or rotisserie chicken to save cooking time and add extra flavor.

For a lighter version, substitute heavy cream with half-and-half or whole milk.

Try adding mushrooms or celery for additional texture and depth of flavor.

If you prefer a whole grain option, use a whole wheat pie dough or crust.

To make the crust extra flaky, chill the dough before rolling it out.

Storage

Store leftover pot pie covered in the refrigerator for up to 3 days. Reheat individual slices in the oven at 350°F (175°C) for about 15-20 minutes or until warmed through and the crust is crisp again. You can also freeze the baked pot pie for up to 2 months; thaw in the refrigerator overnight before reheating.

FAQs

Can I use homemade pie dough instead of puff pastry?

Yes, homemade pie dough works wonderfully and gives a tender, flaky crust. Just roll it out to fit your pie dish and follow the same baking instructions.

How can I make the pot pie gluten-free?

Use a gluten-free flour blend to thicken the filling and choose a gluten-free pie crust or puff pastry. Be sure to check labels to avoid hidden gluten ingredients.