Updated Chicken Pot Pie

Warm, comforting, and oh-so-inviting, this Updated Chicken Pot Pie takes the classic comfort food to new heights with a flaky puff pastry crust and a creamy, flavorful filling packed with tender chicken, fresh vegetables, and aromatic thyme. This recipe is a modern twist on tradition, featuring a rich, savory sauce made from a blend of chicken broth and milk, while garlic and sautéed onions lend depth to every bite. Perfectly golden and glossy thanks to an egg wash, the puff pastry topping provides a light and crisp contrast to the hearty filling beneath. Ready in just over an hour, this dish is ideal for cozy family dinners or an impressive yet approachable meal to serve guests. Easy to make ahead, this enticing chicken pot pie is destined to become a cold-weather favorite!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 4 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 None celery stalks, diced
• 2 cloves garlic, minced
• 0.25 cup all-purpose flour
• 2 cups chicken broth
• 0.5 cup whole milk
• 0.5 cup frozen peas
• 1 teaspoon fresh thyme leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 None puff pastry sheet, thawed
• 1 None egg, beaten (for egg wash)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Season the chicken breasts with a pinch of salt and pepper. Heat the olive oil in a large skillet over medium heat. Cook the chicken until golden brown on both sides and fully cooked through (internal temperature of 165°F/74°C), about 8-10 minutes total. Remove the chicken from the skillet, set it aside to cool, then shred or dice into bite-sized pieces.

Step 3

In the same skillet, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes or until the vegetables are softened. Stir in the garlic and cook for an additional minute.

Step 4

Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to toast the flour slightly.

Step 5

Gradually pour in the chicken broth while stirring continuously to create a smooth mixture. Then add the milk, stirring constantly. Simmer the mixture for 3-5 minutes until it thickens into a creamy sauce.

Step 6

Stir in the shredded chicken, frozen peas, fresh thyme leaves, salt, and black pepper. Remove the mixture from heat and transfer it to a 9-inch pie dish or baking dish.

Step 7

Roll out the thawed puff pastry on a lightly floured surface so it fits over your pie or baking dish. Place the pastry over the filling, trimming any excess dough. Press the edges gently to seal and crimp with a fork if desired. Cut a few small slits in the center of the pastry to allow steam to escape.

Step 8

Brush the puff pastry with beaten egg to achieve a golden, glossy finish.

Step 9

Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffy.

Step 10

Allow the chicken pot pie to cool for 5 minutes before serving. Enjoy!

Nutrition Facts

Serving size	1597.2 grams (1597.2g)

Amount per serving	% Daily Value*
Calories	1868

Total Fat 103.10g	132%
Saturated Fat 42.50g	213%
Polyunsaturated Fat 1.50g
Cholesterol 620mg	207%
Sodium 4262mg	185%
Total Carbohydrate 95.00g	35%
Dietary Fiber 13.40g	48%
Total Sugars 25.60g
Protein 139.70g	279%

Vitamin D 98IU	491%
Calcium 425mg	33%
Iron 11mg	58%
Potassium 2745mg	58%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.7%

Protein: 29.9%

Carbs: 20.4%