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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.

Ingredients

Scale

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

Find it online: https://biteandenjoy.com/chicken-pot-pie-recipe/