Homemade Chicken Pot Pie: Creamy and Golden

Ingredients

• 1/2 cup (115g) unsalted butter
• 1/3 cup (40g) all-purpose flour
• 3 cups (710ml) chicken stock
• 1/2 cup (120ml) heavy cream
• 3 cups (450g) shredded rotisserie chicken
• 1 cup (130g) frozen peas
• 1 cup (130g) frozen diced carrots
• 1/2 cup (60g) diced celery
• 1/2 cup (60g) diced yellow onion
• 1 tsp (5g) salt
• 1/2 tsp (2g) black pepper
• 1/2 tsp (1g) dried thyme
• 1 sheet (250g) frozen puff pastry, thawed
• 1 large egg
• 1 tbsp (15ml) water

Instructions

1. 1

   Melt the butter over medium heat in a 10 inch oven safe cast iron skillet. Add the diced onion, carrots, and celery, cooking for 6–8 minutes until the onions are translucent and vegetables have softened. Note: Don't rush this; the softened veg provides the flavor base.

2. 2

   Sprinkle the flour over the vegetables and stir constantly for 2 minutes until the flour smells slightly nutty. Note: This cooks out the raw flour taste so your sauce doesn't taste like paste.

3. 3

   Gradually whisk in the chicken stock and heavy cream. Simmer on low, stirring occasionally, for 5-7 minutes until the sauce is thick and velvety. Note: Add the liquid slowly to prevent lumps.

4. 4

   Stir in the shredded rotisserie chicken, frozen peas, thyme, salt, and pepper. Cook for 2-3 minutes until the chicken is warmed through.

5. 5

   Remove from heat and let the mixture sit for 10 minutes. Note: This is the most critical step to prevent a soggy crust!

6. 6

   Roll out the puff pastry on a lightly floured surface and drape it over the skillet, trimming the edges to fit the rim. Note: Press the edges slightly to seal them against the pan.

7. 7

   Beat the egg with water and brush the egg wash over the top of the pastry. Note: Make sure to cover the entire surface for a uniform gold color.

8. 8

   Bake at 400°F (200°C) for 25–30 minutes until the crust is towering and golden brown.