Chicken Pot Pie is a classic recipe the whole family enjoys and the ultimate comfort food. Learn how to make this easy chicken pot pie recipe and you will never go back to store-bought again.
Course Main Course
Cuisine American
Prep Time 30 minutesminutes
Cook Time 25 minutesminutes
Let Cool 15 minutesminutes
Total Time 55 minutesminutes
Servings 1pie
Ingredients
FILLING:
3tbspbutter or olive oil
1½cupsgreen beans, canned or fresh cut in 1 inch pieces
1½cupscoarsely chopped yellow onion
1½cupscoarsely chopped carrot
1cupcoarsely chopped celery
2clovesgarlic, minced
¼cupall-purpose flour
2 cupsChicken Broth
½cupheavy whipping cream
3cupsshredded chicken
2tbspchopped fresh parsley
1tbspchopped fresh thyme
2tbspfinely chopped fresh sage
2tbspkosher salt
½tspground black pepper
CRUST:
½17.3-ounce package frozen puff pastry thawed
1large egg
1tspwater
¼tspkosher salt
⅛tspground black pepper
Instructions
Preheat oven to 375°.
In a 10-inch cast-iron skillet, melt butter or oil over medium-high heat. Add beans, onion, carrot, and celery; cook until softened for about 5 minutes. Add garlic and cook for about 1 minute. Sprinkle flour over vegetables and cook for 1 minute, stirring constantly. Gradually stir in 2 cups reserved broth and cream. stirring constantly until mixture begins to thicken. Remove from heat. Stir in chicken, parsley, thyme, sage, salt, and pepper.
For the crust roll puff pastry into a 10-inch square on a lightly floured surface. Place over hot chicken mixture, letting excess extend over sides of skillet. If there is too much hanging over the edge, just tuck it under. Press the pastry lightly to the skillet edge. Whisk together egg and 1 teaspoon water in a small bowl. Brush pastry with egg mixture. Cut 4 vents on the top of the dough to release steam. Sprinkle with salt and pepper. Brush underside of pastry corners with egg mixture.
Bake until filling is bubbly and crust is puffed and golden brown, about 25 minutes. Let cool for 15 minutes before serving.