Chicken Pot Pie Recipe

Introduction

Chicken pot pie is a comforting classic filled with tender chicken and savory vegetables in a creamy sauce, all wrapped in flaky puff pastry. These individual hand pies make for a convenient and delicious meal that’s perfect for any day of the week.

Ingredients

• 3 tablespoons butter
• 1 onion, diced
• 2-3 cloves of garlic, minced
• 1/2 cup carrot, diced
• 1/4 cup celery, diced
• 1/2 cup frozen peas
• 1 tablespoon minced thyme
• 3 tablespoons all-purpose flour
• 1 cup chicken stock
• ½ cup milk
• 1 ⅓ cup cooked and shredded chicken breast
• Salt, to taste
• Black pepper, to taste
• 2 puff pastry sheets
• 1 egg, beaten

Instructions

1. Step 1: Melt butter in a medium saucepan over medium-high heat.
2. Step 2: Add minced garlic and cook until fragrant. Then add onion, carrots, and celery, sautéing for 4 to 5 minutes until softened.
3. Step 3: Season with salt, black pepper, and minced thyme.
4. Step 4: Reduce heat to medium. Stir in the flour and cook for 2 minutes to form a thickener.
5. Step 5: Add peas, chicken stock, and then milk, stirring continuously until the mixture thickens.
6. Step 6: Fold in shredded chicken, adjust seasoning as needed, and let the mixture cool.
7. Step 7: Preheat the oven to 200°C. Line a baking sheet with parchment paper.
8. Step 8: Roll out the puff pastry sheets and cut each into 8 equal rectangles.
9. Step 9: Spoon 2 tablespoons of the filling onto the center of half the rectangles. Cover each with another rectangle and seal edges by pressing with a fork.
10. Step 10: Brush the tops with beaten egg for a golden finish.
11. Step 11: Bake for 20-22 minutes until golden brown.
12. Step 12: Cool on a wire rack for 10 minutes before serving.

Tips & Variations

• Use fresh herbs like rosemary or parsley in place of thyme for a different flavor.
• Substitute frozen mixed vegetables if you want to add more variety to the filling.
• Make ahead and freeze the hand pies before baking; bake directly from frozen, adding a few extra minutes to cooking time.
• For a creamier filling, add a splash of heavy cream along with the milk.

Storage

Store leftover chicken pot pie hand pies in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 180°C oven for 10-15 minutes to restore crispness. You can also freeze uncooked hand pies for up to 1 month; bake them from frozen as noted above.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken works perfectly and can save time when preparing the filling.

Can I make the filling ahead of time?

Absolutely. The filling can be prepared a day in advance and refrigerated until you’re ready to assemble and bake the pies.

Chicken Pot Pie Recipe

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★★★★★

4.7 from 136 reviews

A comforting and delicious Chicken Pot Pie recipe featuring tender shredded chicken and a savory vegetable filling, all encased in flaky puff pastry hand pies. Perfectly seasoned with thyme and a creamy sauce, this recipe offers an easy-to-make homemade dish that’s perfect for lunch, dinner, or anytime craving a hearty meal.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 16 hand pies 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Filling

• 3 tablespoons butter
• 1 onion, diced
• 2–3 cloves of garlic, minced
• 1/2 cup carrot, diced
• 1/4 cup celery, diced
• 1/2 cup frozen peas
• 1 tablespoon minced thyme
• 3 tablespoons all purpose flour
• 1 cup chicken stock
• ½ cup milk
• 1 ⅓ cup cooked and shredded chicken breast
• Salt, to taste
• Black pepper, to taste

Pastry

• 2 puff pastry sheets
• 1 egg, beaten (for egg wash)

Instructions

1. Melt Butter and Sauté Vegetables: Melt butter in a medium saucepan over medium-high heat. Add the minced garlic and cook until fragrant. Then add the diced onion, carrots, and celery and sauté for 4 to 5 minutes until the vegetables soften.
2. Season the Mixture: Add salt, black pepper, and minced thyme to the sautéed vegetables. Stir well to combine the flavors.
3. Add Flour to Thicken: Reduce heat to medium and stir in the all-purpose flour. Cook the mixture for about 2 minutes, stirring constantly to cook out the raw flour taste. This step helps thicken the filling.
4. Create the Sauce: Gradually add the frozen peas, chicken stock, and milk to the saucepan while stirring continuously. Keep stirring until the mixture thickens into a creamy sauce.
5. Incorporate Chicken and Cool: Fold in the cooked and shredded chicken breast into the thickened vegetable mixture. Adjust seasoning with additional salt or pepper if needed. Allow the filling to cool completely.
6. Prepare Oven and Puff Pastry: Preheat the oven to 200 degrees Celsius (about 400°F). Line a baking sheet with parchment paper. Remove puff pastry sheets from the fridge and roll each out with a rolling pin into a rectangular sheet. Cut each sheet into 8 equal rectangles.
7. Assemble Hand Pies: Spoon approximately 2 tablespoons of the cooled chicken pot pie filling into the center of each puff pastry rectangle. Place another puff pastry rectangle on top of the filling. Seal the edges by pressing down with a fork carefully to avoid spillage.
8. Apply Egg Wash: In a small bowl, beat the egg thoroughly. Brush the beaten egg over the top of each hand pie to give them a golden, shiny finish when baked.
9. Bake the Pies: Place the assembled hand pies onto the lined baking sheet. Bake in the preheated oven for 20-22 minutes or until the pastry is puffed up and golden brown.
10. Cool and Serve: Remove the pies from the oven and transfer them onto a wire rack. Allow them to cool for 10 minutes before serving. Enjoy your homemade chicken pot pie hand pies!

Notes

• You can substitute frozen peas with fresh peas or mixed vegetables according to preference.
• If you prefer a thicker filling, allow the sauce to simmer a bit longer after adding the flour and liquids.
• Ensure the filling is fully cooled before assembling the hand pies to prevent the puff pastry from becoming soggy.
• Egg wash can be substituted with milk or cream for a different finish on the pastry.
• These hand pies can be frozen unbaked; bake directly from frozen but add a few extra minutes to the baking time.

Keywords: Chicken pot pie, hand pies, puff pastry, comfort food, easy dinner, chicken recipe, savory pies