Chicken Pot Pie Comfort (Printable)

Tender chicken and vegetables in creamy sauce baked under a golden flaky crust.

# What You'll Need:

→ Poultry

01 - 2 cups cooked chicken breast, diced or shredded

→ Vegetables

02 - 1 cup diced carrots
03 - 1 cup frozen peas
04 - 1 cup peeled and diced potatoes
05 - 1/2 cup diced celery
06 - 1 small onion, finely chopped

→ Sauce

07 - 4 tablespoons unsalted butter
08 - 1/3 cup all-purpose flour
09 - 2 cups chicken broth
10 - 1 cup whole milk
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon dried thyme
14 - 1/4 teaspoon dried sage, optional

→ Pastry

15 - 1 sheet ready-made puff pastry or pie crust, thawed (about 1/2 pound)
16 - 1 egg, beaten (for egg wash)

# How to Make It:

01 - Set the oven to 400°F to prepare for baking.
02 - In a large skillet over medium heat, melt butter. Add onions, carrots, potatoes, and celery; cook 5 to 7 minutes until softened.
03 - Sprinkle flour over vegetables and stir for 1 minute to fully combine.
04 - Gradually whisk in chicken broth and milk; stir constantly until thick and creamy, approximately 3 to 5 minutes.
05 - Stir in cooked chicken, peas, salt, pepper, thyme, and optional sage. Simmer gently for 3 minutes, then remove from heat.
06 - Transfer filling into a 9-inch pie dish.
07 - Roll out pastry to cover the dish. Place over filling, trim excess, seal edges, and cut small slits atop to release steam.
08 - Brush the pastry surface evenly with beaten egg for an appealing golden finish.
09 - Bake for 30 to 35 minutes until crust is golden and filling bubbles.
10 - Allow to rest 10 minutes after baking to set filling.

# Expert Suggestions:

01 -
  • It tastes like comfort but feels manageable enough for a weeknight dinner, especially with store-bought pastry doing the heavy lifting.
  • There's something deeply satisfying about cutting through that golden crust and finding creamy, tender chicken hiding inside.
02 -
  • If your sauce looks too thin after whisking in the liquid, just give it a few more minutes of heat—the flour needs time to fully thicken things up, and patience here saves you from a soupy pie.
  • Cold filling poured into a hot oven can create steam pockets that make the pastry soggy from underneath; letting it cool slightly before topping is the one trick that changed everything about my results.
03 -
  • Make the filling the morning of if you can, then just reheat it gently and top with pastry before baking—this simplifies your timeline and lets flavors settle overnight.
  • A pinch of nutmeg in the sauce, so subtle you can't quite identify it, somehow makes everything taste richer and more complete.

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