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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This chicken pot pie is a cozy classic with a rich, creamy filling and a golden puff pastry topping. The base is made with finely diced carrots, celery, onion, and mushrooms, all gently sweated in butter until fragrant. Shredded chicken and peas are folded into a creamy sauce thickened with a touch of flour and enriched with cream. The filling is then nestled under a flaky puff pastry crust, brushed with egg yolk for a...
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Cook the chicken legs in simmering salted water with aromatics if desired.
Remove the meat and shred it into large filaments.
Reserve the cooking broth.
Cut carrots, celery, and onion into fine brunoise.
Slice the mushrooms.
Sweat everything in butter or oil on medium-low heat until soft and fragrant.
Season lightly.
Dust the vegetables with flour and cook briefly.
Add the reserved chicken broth gradually, stirring until smooth.
Pour in the cream and let the mixture thicken slightly.
Add peas and the shredded chicken.
Adjust seasoning with salt and black pepper.
Transfer the filling into individual dishes or a single large one.
Cover with the puff pastry, seal the edges, and brush with egg yolk.
Cut a small vent on top.
Bake at 190°C (375°F) for 25–30 minutes until golden and puffed.
Let rest a few minutes before serving.
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For extra flavor, cook the chicken legs with aromatics like bay leaves, garlic, or herbs.
If you don’t have puff pastry, you can use a biscuit topping or pie crust instead.
Make sure to cut a vent in the pastry to allow steam to escape during baking.
Can I use store-bought rotisserie chicken?
Yes, you can use shredded rotisserie chicken instead of cooking chicken legs.
Can I make this ahead of time?
Yes, you can prepare the filling in advance and refrigerate it. Assemble and bake just before serving.
Can I freeze chicken pot pie?
Yes, you can freeze the assembled pot pie before baking. Bake from frozen, adding extra time as needed.
What can I use instead of cream?
You can substitute cream with milk or a non-dairy alternative like coconut milk for a lighter option.
How do I prevent the puff pastry from getting soggy?
Make sure the filling is cooled slightly before topping with puff pastry to prevent sogginess.
