Print

Quick Classic Chicken Pot Pie: Easy 30-Min Recipe

quick classic chicken pot pie - featured image
Print Recipe

A quick and easy chicken pot pie with a flaky puff pastry crust, creamy filling, and tender chicken and vegetables. Perfect for busy weeknights, this recipe comes together in about 30 minutes using simple ingredients.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 small yellow onion, diced (about 1/2 cup)
  • 2 medium carrots, peeled and diced (or 1 cup frozen diced carrots)
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk or half-and-half
  • 2 cups cooked chicken, shredded or diced
  • 1 cup frozen peas and carrots mix
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and black pepper, to taste
  • 1 sheet frozen puff pastry, thawed, or 1 refrigerated pie crust
  • 1 large egg, beaten

Instructions

  1. Preheat your oven to 400°F (200°C). Place a rack in the center. If using a cast-iron skillet, put it on the stovetop over medium heat.
  2. Melt the butter. Add 2 tablespoons of unsalted butter to your skillet. Let it sizzle gently — don’t let it brown.
  3. Sauté the aromatics. Add the diced onion, carrots, and celery. Cook for 4-5 minutes, stirring occasionally, until the onion is translucent and the carrots start to soften.
  4. Add the garlic. Stir in the minced garlic and cook for 30 seconds, just until fragrant.
  5. Make the roux. Sprinkle the 1/3 cup of flour over the vegetables. Stir constantly for 1-2 minutes until the flour is fully incorporated and smells slightly nutty.
  6. Pour in the broth. Slowly add the chicken broth while whisking or stirring vigorously. Keep stirring until the mixture is smooth and starts to thicken — about 2 minutes.
  7. Add the milk and seasonings. Pour in the 1 cup of milk or half-and-half. Add the dried thyme, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir and let it simmer for 2-3 minutes, until the sauce is thick enough to coat the back of a spoon.
  8. Stir in the chicken and frozen veggies. Add the shredded chicken and frozen peas and carrots. Stir until everything is well combined and heated through — about 2 minutes. Taste and adjust salt and pepper.
  9. Top with the crust. If using puff pastry, gently lay the sheet over the filling. If using a pie crust, roll it out slightly to fit your skillet. Tuck the edges in slightly. Cut 3-4 small slits in the top with a sharp knife to let steam escape.
  10. Brush with egg wash. Lightly beat the egg in a small bowl. Brush it evenly over the crust.
  11. Bake. Place the skillet in the preheated oven. Bake for 20-25 minutes, until the crust is puffed and deep golden brown and the filling is bubbling up through the slits. If the crust is browning too fast, tent it loosely with foil for the last 5 minutes.
  12. Rest before serving. Let the pot pie sit for 5 minutes after taking it out of the oven. This lets the filling set slightly so it doesn’t run all over your plate.

Notes

Don’t skip the roux — it gives the filling a velvety texture. Use cold puff pastry for best puff. Taste the filling before adding the crust; it should be slightly saltier than you think. Let the pot pie rest for 5 minutes after baking to allow the filling to set. For a vegetarian version, swap chicken for diced mushrooms and add extra frozen vegetables. For dairy-free, use olive oil or vegan butter and unsweetened oat milk or coconut milk.

Nutrition

Keywords: chicken pot pie, quick pot pie, easy chicken pot pie, weeknight dinner, comfort food, puff pastry pot pie

Find it online: https://willarecipes.com/quick-classic-chicken-pot-pie-easy-30-min-recipe/