Easy Chicken Pot Pie Recipe

Ingredients

• 1/2 cup (1 stick) salted butter
• 2 cups thinly sliced carrots, (about 2 large carrots)
• 1 cup thinly sliced celery, (about 3 ribs)
• 1 cup chopped yellow onion
• 1/2 cup all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 1/2 teaspoon celery seed
• 1 teaspoon garlic powder
• 1 teaspoon minced fresh thyme
• 1 cup whole milk
• 2 cups chicken stock
• 2 cups frozen peas
• 4 cups cooked shredded chicken
• 1 (17.3-ounce) package puff pastry, thawed according to package
• 1 large egg

Instructions

1. 1

   Preheat the oven.: Preheat the oven to 425°F with a rack in the center position.

2. 2

   Cook the vegetables.: Melt the butter in a 12-inch cast-iron or ovenproof skillet over medium heat (see Note) Add the onion, celery, and carrots and cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.

3. 3

   Add dry ingredients and cook.: Sprinkle the flour, salt, pepper, celery seed, garlic powder, and thyme, over the vegetables. Cook, stirring constantly, until a thick paste forms and coats the vegetables, about 2 minutes.

4. 4

   Whisk in milk and stock.: Gradually pour in the milk, whisking constantly to prevent lumps. Once smooth, gradually whisk in the chicken stock. Bring to a simmer and cook, stirring continuously, until the mixture has thickened to a gravy-like consistency, about 5 minutes.

5. 5

   Stir in the peas and shredded chicken.: Stir in the peas and shredded chicken, until well combined and heated through.

6. 6

   Roll and cut the pastry.: On a lightly flowered surface, roll one sheet of puff pastry into a 16-inch square. Cut into 3-inch squares (you should have about 16 pieces). Arrange the squares on top of the chicken mixture, overlapping slightly.

7. 7

   Brush the pastry with the egg wash.: In a small bowl, beat the egg with 1 tablespoon of water. Brush the pastry with the egg wash.

8. 8

   Bake.: Bake for 25 minutes, or until the pastry is deep golden brown and the filling is bubbling. If the pastry begins browning too quickly, cover loosely with foil.