Mom’s Chicken Pot Pie with Vegetables and Flaky Pastry Crust
Warm up with the ultimate comfort food Mom’s Chicken Pot Pie with Vegetables and Flaky Pastry Crust! This classic homemade dish is filled with tender chicken, hearty vegetables, and a rich, creamy sauce, all tucked beneath a golden, buttery, flaky crust. Every bite is cozy, satisfying, and full of nostalgic flavor.
Ingredients
- For the Filling:
- 2 cups cooked chicken breast, diced (or shredded)
- 1 cup carrots, diced
- 1 cup frozen peas
- 1 cup potatoes, peeled and diced
- ½ cup celery, diced
- ½ cup onion, chopped
- 3 tablespoons butter
- ⅓ cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk (or half-and-half for extra creaminess)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon dried thyme (optional)
- For the Crust:
- 1 sheet puff pastry (thawed) or 1 homemade pie crust
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C) Cook the vegetables: In a medium pot, bring carrots, potatoes, and celery to a gentle boil in salted water for about 8 minutes until just tender. Drain and set aside.Make the roux: In a large saucepan, melt butter over medium heat. Add onions and cook until translucent. Stir in flour and cook for 1–2 minutes to remove raw flour taste.Add liquids: Slowly whisk in chicken broth and milk, stirring constantly until thickened into a creamy sauce.
- Season: Stir in salt, pepper, and thyme.
- Combine: Add cooked chicken, carrots, potatoes, celery, and peas to the sauce. Stir well to coat everything evenly.
- Assemble pie: Pour filling into a 9-inch pie dish. Lay puff pastry over the top, trimming edges if necessary. Seal edges by pressing with a fork. Cut small slits in the top for steam to escape.
- Egg wash: Brush pastry lightly with beaten egg for a glossy finish.
- Bake: Place pie dish on a baking tray (to catch drips) and bake for 30–35 minutes, or until crust is golden brown.
- Cool slightly: Let rest for 5–10 minutes before serving so the filling sets.