Go Back

A Pretty Classic Chicken Pot Pie

A comforting, classic chicken pot pie featuring tender chicken, a rich and velvety homemade gravy, and a perfectly flaky puff pastry crust.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

  • 2 pounds bone-in skin-on chicken breasts or thighs
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 4 celery stalks thinly sliced
  • 6 garlic cloves finely chopped
  • 1 medium onion thinly sliced
  • 1 tablespoon thyme leaves coarsely chopped
  • 0.25 cup all-purpose flour
  • 0.5 cup white wine
  • 3 cups low-sodium chicken broth
  • 0.5 cup frozen peas
  • 0.25 cup finely chopped parsley
  • 0.25 cup finely chopped chives
  • 2 tablespoons finely chopped tarragon
  • 1 sheet frozen puff pastry thawed
  • 1 large egg beaten

Method
 

  1. Heat oven to 425 degrees Fahrenheit and line a sheet pan with parchment paper.
  2. Season the poultry with salt and pepper, then sear in heated olive oil until golden brown.
  3. Transfer the seared meat to a plate and leave the drippings in the skillet.
  4. Sauté the chopped onion and garlic in the skillet until mostly softened.
  5. Add the celery and thyme, cooking until the vegetables are tender.
  6. Pour in the white wine to deglaze the pan and cook until mostly evaporated.
  7. Stir the all-purpose flour into the vegetables and cook until light golden brown.
  8. Slowly pour in the chicken broth while stirring constantly, then bring to a simmer.
  9. Shred the cooked meat into bite-size pieces, discarding the bones.
  10. Fold the shredded meat, peas, parsley, tarragon, and chives into the simmering sauce.
  11. Drape the thawed puff pastry sheet over the skillet, letting the edges hang off.
  12. Brush the pastry with a beaten egg mixed with water, cut steam slits, and sprinkle with salt.
  13. Bake the skillet on the prepared pan for 30 to 40 minutes until deeply golden brown.
  14. Remove from the oven and let the dish cool slightly before serving.

Notes

1. Thaw your puff pastry in the refrigerator overnight for the best results.
2. Do not wipe out the skillet after searing the meat; the fond builds the flavor of the gravy.