Easy Chicken Pot Pie

Shortcut Chicken Pot Pie from www.whatsgabycooking.com (@whatsgabycookin)

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4.83 from 34 votes

This homemade Chicken Pot Pie recipe with carrots, celery, and peas is the perfect comforting family meal.

Prep Time30

Cook Time40

Total Time1 10

Course: Main Course, Dinner

Cuisine: American

Servings: people

Author: Gaby Dalkin

Ingredients

For the Filling

2 rotisserie chickens meat removed and torn apart
8 tablespoons unsalted butter
1 medium yellow onion diced (about 1½ cups)
4 stalks celery diced (about 1¼ cups)
2 large carrots diced
6 cloves garlic finely minced
½ cup all purpose flour
3 cups chicken stock
¼ cup sherry
½ cup whole milk
2 teaspoons fresh thyme stems removed and roughly chopped
2 teaspoons fresh sage roughly chopped
2 tablespoons freshly chopped chives
2 tablespoons freshly chopped parsley
1 cup frozen peas
Kosher salt and freshly cracked black pepper to taste
⅔ cup panko bread crumbs

For the Puff Pastry Topping

1 sheet of puff pastry thawed
1 large egg yolk
1 teaspoon cold water
Flaky salt optional

Instructions

In a large Dutch melt the butter over medium high heat. Once melted, add the onion, celery and carrots. Sauté the vegetables for 5-7 minutes or until they become translucent. Add the garlic and cook for 60 seconds.
Reduce heat to medium and sprinkle the flour over the veggies to make a roux. Cook out the flour for about 1-2 minutes until it starts to turn golden.
Combine the chicken stock, milk and sherry in a small bowl. Once combined, slowly add the mixture to the vegetables, stirring to incorporate. Let the mixture come to a simmer until it thickens, about 5 to 6 minutes.
Once thickened, add in the shredded chicken, peas, and herbs and stir to combine. Taste and adjust salt and pepper as needed.
Pre-heat the oven to 400°F
Sprinkle the panko into the bottom of a 9x13 dish to evenly coat the bottom. Pour the filling on top of the panko and let sit for 10 minutes to slightly cool.
While the mixture is cooking, use a rolling pin to roll out the sheet of puff pastry into an 11 x 15-inch rectangle, you want it just slightly larger that the surface area of your baking dish. In a small bowl, whisk together the egg yolk and water to make an egg wash.
Carefully lay the sheet of puff pastry on top of the baking dish and brush the surface of the pastry with the egg wash. Tuck any excess dough into the sides of the baking dish to create a crust and crimp the edges. Sprinkle some Maldon salt on top of the puff pastry / egg wash and then carefully cut a few small slits in the surface to allow any air to escape.
Place the baking dish on a larger sheet pan to and transfer to the oven. Bake for 20-25 minutes until the top is golden brown and the filling starts to bubble up through the vents.
Remove the pot pie from the oven and allow it to cool for at least 15 minutes before serving.

Notes

Make sure to cut small slits in the surface of the pastry to act as vents.

Place the baking dish on a larger sheet pan to catch any spills in case the filling bubbles over the edge of the dish.

After baking, allow the pie to cool for 15 minutes prior to serving so the filling has time to cool slightly and set.

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