Hearty Comforting Pot Pie Recipe with Golden Crust (Print Version)

Comforting Pot Pie Recipe that warms the soul. Learn my family's favorite, slightly messy, version with a golden, flaky crust, packed with veggies.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 65 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains Dairy, Contains Gluten

# Ingredients:

→ Pot Pie Base

01 - 1.5 lbs boneless, skinless chicken thighs, diced
02 - 2 tbsp olive oil, divided
03 - 1 cup chicken broth
04 - 1/2 cup whole milk
05 - 1/4 cup all-purpose flour

→ Flavor Builders

06 - 1 large onion, chopped
07 - 2 carrots, diced
08 - 2 celery stalks, diced
09 - 2 cloves garlic, minced
10 - 1 tsp fresh thyme leaves (or 1/2 tsp dried)
11 - 1 cup frozen peas
12 - Salt and freshly ground black pepper to taste

→ Crust & Finish

13 - 1 sheet frozen puff pastry, thawed
14 - 1 large egg, whisked with 1 tbsp water (for egg wash)

# Instructions:

01 - First things first, let's get that chicken ready. Dice your chicken thighs into bite-sized pieces, maybe about an inch. Season them with a good pinch of salt and pepper. Now, in a large, heavy-bottomed pot or Dutch oven, heat a little oil over medium-high heat. Sear the chicken until it's nicely browned on all sides. We're not cooking it all the way through yet, just getting some lovely color and flavor started. This step, honestly, is where so much of the final taste develops, so don't rush it! I once under-seared and the chicken just didn't have that depth.
02 - Remove the chicken and set it aside. Add a little more oil if needed, then toss in your chopped carrots, celery, and onion. This is the mirepoix, and it's the soul of the dish. Sauté them until they start to soften, about 5-7 minutes. You'll smell that sweet, savory aroma filling your kitchen – that's when you know you're doing it right. I used to rush this, and the veggies would be a bit too crunchy for my liking, but slow and steady wins the flavor race here, trust me.
03 - Now for the magic! Add your minced garlic and fresh thyme sprigs to the veggies, cooking for just a minute until fragrant. Don't let the garlic burn – that's a mistake I've made, and it taints everything! Sprinkle in the flour, stirring constantly for about 2 minutes to cook out that raw flour taste. This is your roux, the thickening agent for this Comforting Pot Pie Recipe. Slowly whisk in the chicken broth, then the whole milk, until the sauce is smooth and starts to thicken. It should coat the back of a spoon, you know?
04 - Return the seared chicken to the pot. Stir in the frozen peas. Taste the sauce, and adjust your seasonings – a little more salt, maybe some black pepper. This is your chance to make it *yours*. It should be creamy, rich, and taste amazing on its own. I once forgot to taste and ended up with a bland filling, which was such a bummer after all that effort. Make sure everything is well combined and simmering gently, letting those flavors meld together beautifully.
05 - Pour the delicious filling into a 9x13 inch baking dish or individual ramekins. Give it a little shake to make sure it's evenly distributed. Now, unroll your puff pastry and gently lay it over the filling. You can trim the edges to fit your dish or let it drape a bit for a rustic look – honestly, I usually just let it hang over. Cut a few slits in the top of the pastry; this lets steam escape and prevents a soggy crust. Don't forget this step, it's a game-changer!
06 - In a small bowl, whisk together one egg with a tablespoon of water to create your egg wash. Brush this all over the top of your puff pastry. This is what gives it that glorious, golden-brown, shiny finish. Pop your pot pie into a preheated oven at 400°F (200°C) and bake for 30-35 minutes, or until the crust is deeply golden and puffed up, and the filling is bubbly. The smell, oh my goodness, it’s pure heaven when it comes out! Let it rest for a few minutes before diving in, it'll be screaming hot.

# Notes:

01 - Don't rush the roux, seriously. It's the base of that velvety sauce, and a burnt roux is a sad, sad thing, trust me on this one.
02 - You can chop your veggies the day before! Store them in an airtight container in the fridge, makes assembly so much faster when you're wiped.
03 - No chicken? Shredded turkey from Thanksgiving leftovers works beautifully. I've even done it with roasted mushrooms for a veggie version, and it was surprisingly good.
04 - A sprinkle of fresh parsley right before serving adds a pop of color and freshness. Or, honestly, just eat it straight from the dish with a spoon, I won't judge.

# Equipment Needed:

01 - Large Dutch oven or heavy-bottomed pot
02 - 9x13 inch baking dish or individual ramekins
03 - whisk
04 - cutting board
05 - knife

# Nutrition (Per Serving):

Calories: 450 kcal
Total Fat: 25g
Total Carbohydrate: 35g
Protein: 28g

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