Chicken Pot Pie

Total Time:
1 hr 50 min
50 min
1 hr

4 servings

  • 5 tablespoons all-purpose flour, plus more for dusting
  • 1 sheet puff pastry (preferably Dufour), thawed as the label directs
  • 4 cups low-sodium chicken broth
  • 1 teaspoon whole black peppercorns
  • 3 sprigs thyme, plus 1 tablespoon chopped leaves
  • 2 bay leaves
  • 1 large onion, quartered
  • 4 skinless, boneless chicken breasts
  • 3 tablespoons unsalted butter
  • 1/2 cup frozen pearl onions, thawed
  • 2 medium carrots, peeled and diced
  • 1 cup sliced white mushrooms
  • 1 cup frozen peas, thawed
  • 1 cup milk
  • Kosher salt and freshly ground pepper
  • 1 large egg, lightly beaten
  • Prepare the crust.

  • Line a baking sheet with parchment paper. On a lightly floured surface, roll out the dough with a floured rolling pin into a 12-inch square. Transfer to the prepared baking sheet, cover with plastic wrap and refrigerate while you make the filling.

  • Cook the chicken.

  • Combine the chicken broth, peppercorns, thyme sprigs, bay leaves and quartered onion in a large pot over high heat. Bring to a boil, then reduce the heat and simmer 30 minutes.

  • Add the chicken to the pot. Increase the heat and return to a boil, then reduce the heat and simmer until the chicken is just cooked through, 10 to 15 minutes. Using tongs, transfer the chicken to a plate to cool. Strain the stock through a fine-mesh sieve. You'll need 21/2 cups for the filling; reserve the rest for another use. When the chicken is cool to the touch, cut it into bite-size chunks and set aside.

  • Make the filling.

  • Preheat the oven to 375 degrees F. Melt the butter in a large skillet over medium heat. Add the pearl onions and carrots and cook, stirring occasionally, until softened, about 5 minutes.

  • Add the mushrooms and peas and cook until softened, another 5 minutes. Stir in 5 tablespoons flour and cook, stirring, 1 more minute. Add 2 1/2 cups chicken stock and the milk, stirring constantly. Cook until thickened, about 5 minutes. Remove the skillet from the heat. Add the chicken and chopped thyme; season with salt and pepper.

  • Form the pot pies.

  • Set out four 2-cup ovenproof bowls or ramekins. Transfer the pastry to a floured surface. Using a paring knife, cut out 4 rounds of dough that are slightly larger than the mouth of the bowls.

  • Place the bowls on a baking sheet and spoon in the filling. Place 1 dough round on each pot pie, pressing the pastry against the side of the bowl to seal. Brush the dough with the beaten egg using a pastry brush. Cut a slit or hole in the center of the dough to vent. Bake until the pastry is puffed and dark golden brown, about 35 minutes.

  • Photograph by David Malosh

You'll also need 4 ovenproof bowls or ramekins, about 2 cups each.

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