Savory Chicken Vegetable Pot (Print version)
Tender chicken and vibrant vegetables in a creamy herb sauce under a flaky golden crust.
# Ingredient List:
→ Filling
01 - 2 tablespoons unsalted butter
02 - 1 tablespoon olive oil
03 - 1 medium yellow onion, diced
04 - 2 cloves garlic, minced
05 - 2 medium carrots, peeled and diced
06 - 2 celery stalks, diced
07 - 1 cup frozen peas
08 - 1 cup frozen corn
09 - 2 cups cooked chicken breast, diced or shredded
10 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
11 - 1/2 teaspoon dried sage
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 1/4 cup all-purpose flour
15 - 2 cups low-sodium chicken broth
16 - 1/2 cup whole milk or heavy cream
→ Topping
17 - 1 sheet puff pastry, thawed or prepared pie crust
18 - 1 egg, beaten (for egg wash)
# How To Make It:
01 - Heat the oven to 400°F.
02 - Melt butter with olive oil in a large skillet over medium heat. Add diced onion and minced garlic, cooking 2 to 3 minutes until softened and fragrant.
03 - Add diced carrots and celery to the skillet and cook for 5 minutes, stirring occasionally until they begin to soften.
04 - Stir in frozen peas, corn, and cooked chicken. Season with thyme, sage, salt, and black pepper; mix thoroughly.
05 - Sprinkle all-purpose flour evenly over the mixture and cook, stirring constantly, for 2 minutes to develop a roux.
06 - Gradually pour in chicken broth while stirring to prevent lumps. Add milk or heavy cream, bring to a gentle simmer, and cook for 5 to 7 minutes until the sauce thickens.
07 - Remove from heat, taste filling, and adjust salt or pepper if necessary.
08 - Transfer the filling to a 9-inch pie dish or an equivalent baking vessel.
09 - Roll out puff pastry if needed to cover dish. Place pastry over the filling, trim excess, and crimp edges. Cut small vents on top to release steam.
10 - Brush the pastry surface evenly with the beaten egg.
11 - Bake for 25 to 30 minutes until the crust turns golden brown and the filling bubbles.
12 - Let the dish cool for 10 minutes before slicing and serving.
# Expert Advice:
01 -
- This pot pie has a way of wrapping you in comfort like a secret hug from a friend
- The flaky pastry crust paired with tender chicken and veggies quickly made it a family favorite
02 -
- Make sure your roux is cooked through or you’ll get a raw flour taste that steals the show in the worst way
- Letting the pot pie rest after baking lets the filling set up so slices hold together beautifully
03 -
- Using a mix of butter and olive oil for sautéing adds depth you’ll want to come back to
- Brushing with egg wash is the secret to that irresistible golden, shiny crust everyone admires