Homemade Chicken Pot Pie

4.99 from 70 votes

Homemade Chicken Pot Pie topped with a puff pastry crust.

Course Dinner, Main Course

Cuisine American

Prep Time 30

Cook Time 45

Total Time 1 15

Servings pot pies

Calories 335kcal

In a large pot, heat olive oil. Add onions, carrots, and celery. Saute over medium heat for about 5 minutes. Stir often.
1 Tablespoon olive oil, 1 medium onion, 1 cup carrots, 1 cup celery
Add garlic and continue cooking for another 2 minutes. Remove from pan and set aside.
2 cloves garlic
In same pan, add butter and flour. Mix well together with a whisk. Cook over medium heat for 2 minutes.
4 Tablespoons butter, ¼ cup flour
Slowly add chicken broth, while whisking.
2 cups chicken broth
Heat until mixture begins to thicken.
Stir in milk, salt, pepper, sherry, thyme and parsley.
1 ½ cups milk, ½ teaspoon salt, ½ teaspoon pepper, 1 Tablespoon sherry wine, ¼ teaspoon dried thyme, 1 teaspoon dried parsley
Let simmer for 3-5 minutes over low heat. Do not boil.
Stir in chicken and peas and cooked vegetable mixture. Remove from heat.
4 cups cooked chicken, 1 cup frozen peas

Use two deep dish pie plates or one large rectangular baking dish. Spray dish lightly. Add filling.
Roll out puff pastry. Place on top of mixture. Seal pastry to edge of dish. Slice a few slits in the top of the pastry.
2 puff pastry sheets

Combine egg and water together in a bowl.
1 egg, 1 Tablespoon water
Brush over top of puff pastry.
Bake pies in a preheated 400 degree oven for 35-45 minutes until mixture is bubbly and pastry is golden.
Let cool for 10 minutes before serving.

This recipe makes two large pot pies. You may halve the recipe to make just one pot pie.
Mixture can be made ahead of time and stored in the refrigerator or freezer.
Pie crust can be used in place of the puff pastry.
Turkey can be substituted for the chicken.
Each pie serves 6 people