Classic Chicken Pot Pie with Puff Pastry Top

Ingredients

Ingredients

• 4 cups shredded chicken
• 1 onion, finely chopped
• 2 celery stalks, finely chopped
• 2 carrots, finely chopped
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 2 tbsp butter
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried sage
• 0.5 tsp smoked paprika
• 0.33 cups flour
• 1 cups whole milk
• 2 cups chicken stock
• 1 tsp chicken bouillon
• 0.75 cups frozen peas
• 1 puff pastry (1 sheet)
• 1 egg yolk (for brushing)

Instructions

1. Prep the ingredients: preheat the oven to 400°F and chop the onion, celery, carrots, mince the garlic, and shred the chicken.
2. Cook the vegetables: heat olive oil and butter in a large skillet over medium heat, add onion, celery, and carrots, and sauté 5–7 minutes until softened, then add garlic and cook 30 seconds more.
3. Add seasonings: stir in salt, pepper, thyme, sage, and smoked paprika.
4. Thicken the filling: sprinkle flour over the vegetables and stir continuously for 1–2 minutes.
5. Add milk and stock: slowly pour in whole milk while stirring, then add chicken stock and chicken bouillon; simmer 4–6 minutes until creamy and thickened.
6. Add chicken and peas: stir in shredded chicken and frozen peas until evenly coated.
7. Assemble the pot pie: pour the filling into a baking dish, lay the puff pastry over the top, trim excess, and cut a few small slits in the pastry.
8. Brush with egg wash: brush the pastry evenly with the egg yolk.
9. Bake: bake at 400°F for 25–35 minutes until the pastry is puffed, golden brown, and the filling is bubbling.
10. Rest and serve: let the pie rest 10–15 minutes before serving.

Notes

For extra crispness, brush the pastry with melted butter before applying the egg wash.