Classic Chicken Pot Pie with Pastry Crust
Submitted by michelleo
Golden, flaky pastry tops a bubbling creamy filling loaded with tender chicken, carrots, celery, and onions. This is the chicken pot pie your grandmother made, and it’s just as good as you remember.
YIELD
4 servingsPREP
10 minCOOK
50 minREADY
60 minThere’s a reason chicken pot pie is the ultimate comfort food. One bite and you’re home.
This is the real deal: a buttery roux enriched with half-and-half, loaded with chunky vegetables and tender chicken, all bubbling under a golden pastry crust.
The filling is creamy but not gluey, seasoned simply with salt and pepper so the chicken flavor shines through.
When you cut through that flaky top and the steam rises up carrying that savory, buttery aroma... that’s the moment.
Serve it straight from the oven and watch it disappear.
Pro Tips
- Use leftover rotisserie chicken for the fastest prep. One rotisserie bird gives you about 4 cups of shredded meat.
- Don’t skip sautéing the vegetables first. Those 10 minutes in butter build flavor and ensure the carrots are tender, not crunchy.
- Cut steam vents in the pastry or that beautiful crust will get soggy from trapped moisture.
- Let it rest 5 minutes before serving so the filling sets up slightly and doesn’t run all over the plate.
- Use puff pastry sheets if you don’t want to make your own crust. Thaw, drape, crimp, and bake. Nobody will judge.
Ingredients
Directions
Sauté onion, celery, and carrot in butter for 10 minutes.
Add flour to sautéed mixture, stirring well; cook 1 minute, stirring constantly.
Combine broth and half-and-half; gradually stir into vegetable mixture.
Cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in salt andamp; pepper. Add chopped chicken, stirring well.
Pour chicken mixture into a greased shallow 2-quart casserole.
Top with pastry; cut slits to allow steam to escape.
Bake at 400℉ (200℃) for 40 minutes or until crust is golden brown.
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