Chicken Pot Pie
May 10, 2024 12:45 PM
This Chicken Pot Pie has the BEST hearty filling made from scratch with a flaky puff pastry double crust! It’s loaded with juicy chicken, pillowy potatoes, and tender vegetables for a classic comfort food your family will love.
I am so excited to share this incredible Chicken Pot Pie recipe with you. Here’s why I love it:
The filling is made completely from scratch (no canned soup), which gives the best hearty, restaurant-quality flavor. The filling is thick, and not dry. (Leftovers are also so delicious and creamy!)
Using puff pastry adds so much butter, flakey goodness that beats traditional pie crust!
The Chicken is poached in chicken broth for super flavorful, juicy results and the vegetables are perfectly tender.
Ingredients:
- 1 (17.3oz.) box frozen puff pastry , (2 sheets)
- 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 EACH: dried thyme, rosemary, mustard power, onion powder
- 1 teaspoon soy sauce
- 1/3 cup flour
- 3/4 cup half and half
- 1 chicken bouillon cube
- 1 lb. Yukon gold potatoes
- Salt/Pepper
- ¾ cup frozen peas
- 1 egg, whisked
- 1 tablespoon milk, can sub water
Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
120 minutes
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