Description
This Creamy Chicken Pot Pie features a flaky pie crust loaded with a rich, flavorful filling of shredded chicken, mixed vegetables, and a seasoned creamy sauce. Baked to golden perfection with a puff pastry topping, it’s a comforting classic meal perfect for any occasion.
Ingredients
Scale
Pie Crust & Topping
- 1 thawed pie crust
- 1 thawed puff pastry sheet
- 1 egg + 1 tbsp water (for egg wash)
Filling
- 4 tbsp butter
- 1 medium onion, diced
- ¼ tsp paprika
- 1 3⁄4 cups chicken broth
- ½ cup heavy cream
- ⅓ cup flour
- ½ tsp salt
- ½ tsp pepper
- ¼ tsp garlic powder
- ½ tsp Cajun seasoning
- ¼ tsp Italian seasoning
- ¼ cup carrots
- ½ cup peas
- ¾ cup frozen corn
- 1 lb shredded cooked chicken
Instructions
- Preheat and Prepare Crust: Preheat your oven to 400°F (200°C) and lightly grease a pie dish. Line the dish with the thawed pie crust. Optionally, blind bake the crust for 10 minutes to prevent sogginess and ensure a crisp bottom.
- Sauté Onion: In a skillet over medium heat, melt the butter and sauté the diced onion for about 5 minutes until it becomes soft and translucent, building the base flavor for the filling.
- Create Roux: Stir in the flour to the cooked onions and butter, whisking constantly for about 1 minute. This step cooks out the raw flour taste and helps thicken the filling.
- Add Broth: Gradually whisk in the chicken broth, ensuring the mixture becomes smooth and thickened without lumps.
- Incorporate Cream and Seasonings: Add the heavy cream along with paprika, salt, pepper, garlic powder, Cajun seasoning, and Italian seasoning. Stir thoroughly to combine and create a creamy, flavorful base for the filling.
- Add Vegetables and Chicken: Mix in the carrots, peas, corn, and shredded cooked chicken. Heat through while stirring well to distribute ingredients evenly.
- Fill Pie Crust: Pour the hot filling into the prepared pie crust, smoothing the surface with a spatula to make an even layer.
- Top with Puff Pastry: Place the thawed puff pastry sheet over the filling, trimming any excess dough. Cut a small X or vents in the center to allow steam to escape during baking.
- Apply Egg Wash: Whisk together the egg and water, then brush this mixture over the puff pastry top to achieve a golden, shiny finish after baking.
- Bake and Rest: Bake the pie for 35 minutes or until the puff pastry is golden brown and the filling is bubbly. Remove from the oven and let it rest for 10 minutes before serving to allow the filling to set.
Notes
- Blind baking the crust for 10 minutes helps avoid a soggy bottom by pre-cooking the pie shell slightly.
- A mix of vegetables can be adjusted based on preference; substitutes like green beans or potatoes work well.
- Use cooked leftover chicken or rotisserie chicken for convenience.
- Ensure that the filling is hot and thick before assembling the pie to prevent a watery filling.
- Letting the pot pie rest after baking improves slicing and serving consistency.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
