Hearty Chicken Pot Pie: A Family Favorite (Print Version)

Learn to make a truly hearty chicken pot pie. This recipe shares personal tips, tricks, and stories for a comforting, flaky-crusted meal.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 65 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: Contains dairy, wheat. Can be made gluten-free with substitutions.

# Ingredients:

→ Main Filling Ingredients

01 - 2 cups cooked, shredded chicken (from 2 boneless, skinless breasts or rotisserie chicken)
02 - 1 yellow onion, chopped
03 - 2 cloves garlic, minced
04 - 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)

→ Sauce & Flavor Boosters

05 - 1/2 cup (1 stick) unsalted butter
06 - 1/2 cup all-purpose flour
07 - 2 cups low-sodium chicken broth
08 - 1 cup heavy cream
09 - 1/2 teaspoon salt (or to taste)
10 - 1/4 teaspoon black pepper (or to taste)

→ Pastry & Finishing Touches

11 - 1 sheet (14.1 oz) frozen puff pastry, thawed
12 - 1 large egg, whisked with 1 tablespoon water (for egg wash)

# Instructions:

01 - First things first, get your chicken cooked. I usually boil or bake mine until it’s just cooked through, then shred it. You want it tender, not dry! While that's happening, chop your onion and mince your garlic. Honestly, I always make a mess with garlic, bits flying everywhere, but it's worth it for the flavor. Don't forget to thaw your puff pastry according to package directions; it needs to be pliable but still cold, otherwise it'll be sticky chaos, trust me.
02 - In a large, heavy-bottomed pot or Dutch oven, melt a good chunk of that butter over medium heat. Add your chopped onion and let it soften, stirring occasionally, until it's translucent and fragrant – about 5-7 minutes. This is where the kitchen starts to smell amazing! Then, toss in the minced garlic and cook for just another minute until it’s fragrant. Be careful not to burn the garlic; that’s a flavor disaster I’ve had more times than I care to admit!
03 - Sprinkle the flour over the sautéed onions and garlic. Stir constantly for about 1-2 minutes, creating a roux. It should smell a little nutty. This step is crucial for thickening! Slowly, I mean *slowly*, whisk in the chicken broth, making sure to scrape up any bits from the bottom of the pot. Keep whisking until the mixture thickens and is smooth. Then, pour in the heavy cream and bring it to a gentle simmer. This sauce is going to be so luxurious, you'll see!
04 - Once your sauce is simmering and thickened, stir in the shredded chicken and the frozen mixed vegetables. Season generously with salt and black pepper. Taste it! This is where you adjust the flavors to your liking. Sometimes I add a pinch of dried thyme or a dash of poultry seasoning here; it just adds another layer of warmth. Make sure everything is well combined and heated through. It should be a beautiful, creamy, vibrant filling.
05 - Pour your luscious filling into a 9-inch pie dish or individual ramekins. I usually grab a pie dish that's a little deeper because, honestly, who wants less pot pie? Carefully lay your thawed puff pastry over the top of the filling, trimming any excess. If you're feeling fancy, cut a few slits in the top for steam to escape. Brush the top with an egg wash (one egg whisked with a splash of water) for that gorgeous golden-brown finish.
06 - Pop your assembled pot pie into a preheated oven at 400°F (200°C) for 30-35 minutes, or until the crust is beautifully puffed, golden brown, and the filling is bubbly. Keep an eye on it; sometimes the edges brown faster. If they do, you can loosely tent it with foil. The smell when it comes out? Oh my goodness, it’s pure heaven. Let it rest for a few minutes before serving, because that filling is molten hot!

# Notes:

01 - Always let your puff pastry thaw in the fridge, not on the counter; it gets sticky and hard to handle if it’s too warm.
02 - Reheat slices in the oven at 300°F (150°C) for about 15-20 minutes to keep the crust crispy.
03 - Leftover turkey from Thanksgiving is a fantastic swap for chicken, giving it a whole new vibe.
04 - Pair with a simple green salad and a zesty vinaigrette to cut through the richness.

# Equipment Needed:

01 - Large pot or Dutch oven
02 - 9-inch pie dish
03 - whisk
04 - cutting board
05 - knife

# Nutrition (Per Serving):

Calories: 650
Total Fat: 40g
Total Carbohydrate: 45g
Protein: 30g

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