Ingredients
Scale
For the filling:
- 3 tbsp unsalted butter
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- ⅓ cup (40g) all-purpose flour
- 2½ cups chicken broth
- ¾ cup whole milk or half-and-half
- 2½ cups cooked, shredded chicken
- 1 cup frozen peas
- 1 tsp dried thyme
- ½ tsp dried rosemary
- Salt & black pepper to taste
For the crust:
- 1 sheet (about 14 oz) store-bought puff pastry or pie crust (or homemade if preferred)
- 1 egg, beaten (for egg wash)
- Optional: flaky sea salt
Instructions
- Make filling: In a large skillet or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery; cook 6–8 minutes until softened. Stir in garlic; cook 30 sec.
- Thicken sauce: Sprinkle flour over veggies; stir 1 minute. Gradually whisk in chicken broth and milk. Bring to a simmer; cook 3–5 minutes until thickened.
- Finish filling: Stir in chicken, peas, thyme, rosemary, salt, and pepper. Remove from heat. Cool slightly (warm is fine, but not boiling).
- Prep crust: Preheat oven to 400°F (200°C). Roll out puff pastry to fit a 9″ deep-dish pie plate or 2-quart baking dish.
- Assemble: Pour filling into dish. Place pastry over top; trim and crimp edges. Cut 3–4 slits in center to vent. Brush with egg wash. Sprinkle with flaky salt if desired.
- Bake 25–30 minutes, until crust is deeply golden and filling is bubbling.
- Rest 10 minutes before serving (filling will thicken as it cools).
💡 Pro Tips:
– Use rotisserie chicken for ease!
– Add mushrooms, leeks, or parsnips for extra veggie depth.
– Make ahead: Assemble unbaked pot pie; freeze, then bake from frozen (add 15–20 min).
Prep Time & Nutrition (per serving, serves 6):
Prep Time: 20 min | Cook Time: 30 min | Total Time: 50 min
Servings: 6 | Calories: 420 | Net Carbs: 28g | Fats: 22g | Protein: 26g
Servings: 6 | Calories: 420 | Net Carbs: 28g | Fats: 22g | Protein: 26g