There’s a simple kind of comfort that comes from a warm, homemade pie. Flaky puff pastry gives this chicken pot pie its golden top, while the inside stays creamy and full of flavor. It’s a dish that feels familiar — soft vegetables, tender chicken, and a sauce that ties everything together. Using store-bought puff pastry keeps it easy, but if you want to make it from scratch, a simple rough puff adds something special.

Layers of Warmth in Every Bite

Inside every good chicken pot pie is a balance of texture and warmth — tender bites of chicken, soft carrots and peas, and a creamy filling that holds everything together. The buttery crust turns golden in the oven, crisp on top while the edges stay just a little chewy. As it bakes, the sauce thickens and the aroma deepens, filling the kitchen with that mix of savory broth and pastry. It’s not fancy food — just layers of soft, rich, and flaky comfort baked into one dish.

Ingredients:

For the filling

• 3 tbsp butter
• 1 small onion, finely chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 tbsp all-purpose flour
• 2 cups chicken broth
• 1 cup milk or half-and-half
• 2 cups cooked chicken, shredded (rotisserie works well too)
• 1 cup frozen peas
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• ½ tsp dried thyme (optional)
• 1 tbsp chopped parsley (optional)

Note: For more savory flavor, you can add a little chicken bouillon to the filling.

For the crust

• 1 sheet puff pastry or 1 pie crust (for the top)
• 1 additional pie crust (optional, for the bottom)
• 1 egg, beaten (for egg wash)

Optional (homemade crust)

• 2½ cups (315 g) all-purpose flour
• 1 cup (225 g) cold butter, cubed
• 1 tsp salt
• 6–8 tbsp ice-cold water

1. Combine dry ingredients in a large bowl and whisk together flour and salt.
2. Cut in butter using your fingers or a pastry cutter until pea-sized crumbs form.
3. Add ice water one tablespoon at a time, just until the dough holds together when pressed.
4. Form the dough into a ball, flatten into a disk, wrap, and refrigerate for at least 30 minutes before rolling.
5. Roll the dough on a lightly floured surface into a circle large enough to fit your pie dish.

Note: Use this dough for the top crust, or both top and bottom if you prefer a full double-crust pie.

Instructions:

1. Preheat the oven and prepare the dish:
   Set your oven to 400°F (200°C). If using a bottom crust, line a 9-inch pie dish with one pie crust and lightly prick with a fork.
2. Cook the vegetables until tender:
   Melt the butter in a large pan over medium heat. Add onion, carrot, and celery, and cook until soft and fragrant.
3. Make the sauce base:
   Stir in flour and cook for a minute. Slowly whisk in broth and milk until the sauce becomes smooth and creamy.
4. Add the chicken and seasonings:
   Stir in the chicken, peas, salt, pepper, thyme, and parsley. Let simmer gently for a few minutes to bring the flavors together.
5. Transfer the filling to the dish:
   Pour the mixture into your prepared dish (over the crust, if using) and spread evenly.
6. Add the top crust:
   Lay a sheet of puff pastry or pie crust over the filling, trim the edges, and gently press to seal. Cut a few small slits to let steam escape.
7. Brush and bake until golden.
   Brush with beaten egg and bake for 30–35 minutes, or until the crust is puffed and deep golden brown. If using pie crust instead of puff pastry, bake a little longer — about 40 minutes — until fully cooked through and evenly browned.
8. Rest before serving:
   Let the pie sit for about 10 minutes before serving so the filling thickens slightly.

Storage:

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat in the oven at 350°F (175°C) until warm and crisp again.
• Freeze unbaked pies for up to 2 months; bake straight from frozen, adding about 15 minutes to the baking time.

Note:

• For more savory flavor, stir in a small spoon of chicken bouillon to the filling.
• Either puff pastry or pie crust works well for the top crust — puff pastry gives a lighter, flaky texture, while pie crust gives a heartier, classic finish.
• If the filling looks too thick before baking, add a splash of milk to loosen it slightly.

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Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs