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A photo of a homemade chicken pot pie with a broken crust, showing the filling inside

Chicken Pot Pie

A savory pie filled with chicken, vegetables, and creamy sauce, topped with a flaky puff pastry crust.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6 servings
Calories: 400
Ingredients Method

Ingredients
  

Main Ingredients
  • 1 1 /2 cups all-purpose flour
  • 1 tsp salt
  • 1/2 cup cold unsalted butter cut into small pieces
  • 1/4 cup ice-cold water
  • 1 lb boneless skinless chicken breast or thighs, cut into 1-inch pieces
  • 2 medium onions diced
  • 2 cloves garlic minced
  • 2 medium carrots peeled and diced
  • 2 medium potatoes peeled and diced
  • 1 cup frozen mixed vegetables
  • 1/2 cup all-purpose flour
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp unsalted butter

Method
 

Instructions
  1. Preheat oven to 375°F (190°C).
  2. Thaw frozen puff pastry for 30 minutes at room temperature.
  3. Roll out puff pastry to a thickness of about 1/8 inch.
  4. Cut out a circle of pastry to fit the top of a 9-inch pie dish.
  5. Spoon chicken filling into the pie dish, leaving a 1-inch border around the edges.
  6. Brush edges of pastry with a little water.
  7. Place pastry circle on top of the filling, pressing edges to seal.
  8. Crimp edges to form a decorative border.
  9. Cut a few slits in the top of the pastry to allow steam to escape.
  10. Bake for 25-30 minutes, or until pastry is golden brown.
  11. Serve hot, garnished with fresh herbs if desired.