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Chicken Pot Pie Recipe

Chicken Pot Pie Recipe: Easy Kitchen Tricks

I started making this chicken pot pie recipe years ago on a cold evening when I just wanted something comforting but not complicated. There’s something about that flaky crust and creamy filling that always feels like home. The best part about it is how flexible it is; you can use leftover roast chicken or even rotisserie chicken if you’re short on time.
The secret that changed mine completely was brushing the crust with a beaten egg before baking. It gives that deep golden color you see in bakeries and keeps the top crisp, even with all that creamy sauce underneath.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: American
Calories: 470
Ingredients Method Video Notes

Ingredients
  

For the Filling:
  • 2 cups cooked chicken shredded or diced
  • 2 Tbsp butter
  • 1 tbsp olive oil
  • 1 medium onion chopped
  • 2 carrots diced
  • 1 cup frozen peas
  • 2 cloves of garlic minced
  • 2 TBSP plain flour
  • 1½ cups chicken stock
  • 1 cup of milk or cream
  • Salt and pepper to taste
  • ½ tsp dried thyme
For the Crust:
  • 1 sheet puff pastry or pie crust dough.
  • 1 egg beaten for brushing.

Method
 

  1. Preheat oven to 200°C (400°F).
  2. In a large skillet, melt butter with olive oil. Add the onion, garlic, and carrots. Cook until soft, about 5 minutes.
  3. Sprinkle the flour over the vegetables and stir for 1 minute to cook out the raw taste.
  4. Slowly pour in the chicken stock while stirring constantly, then add milk or cream. Let it simmer until slightly thickened.
  5. Add cooked chicken, peas, thyme, salt, and pepper. Mix well and cook for another 2–3 minutes.
  6. Spoon the mixture into a baking dish or small ramekins.
  7. Cover with puff pastry, trimming the edges neatly. Cut small slits in the top to let steam escape.
  8. Brush the top with a beaten egg for that golden crust.
  9. Bake for 25–30 minutes until the pastry is puffy and golden.
  10. Let it rest for 5 minutes before serving.

Video

Notes

  • Use homemade chicken stock for a deeper flavor.
  • You can make the filling a day ahead and keep it in the fridge until ready to bake.
  • Add a splash of cream at the end if you want a silkier texture.