The Secret To Perfect Pot Pie Every Time

Chicken pot pie is one of Megan Kaye’s favorite meals, so through the transitive property, it’s one of my favorites as well. It’s a classic american comfort dish featuring tender chicken and hearty veg, coated in a super flavorful gravy and topped with a flakey crunchy crust. Mk’s favorite part is the top crust, but she doesn’t like the soggy bottom, so I built this recipe with that in mind. It’s much easier to make because of that.

Prep Time	Cook Time	Serves
45 Minutes	45 Minutes	4 People

Chicken Pot Pie Recipe

1.5 lb chicken thigh - boneless skinless

4 large carrots

2 yellow onion

2 large celery stalk

1 tbsp White wine vinegar

1 tbsp butter

2 tbsp ap flour

1 cup milk

2 cup chicken stock

Bay and thyme

1 cup frozen peas

Season with salt, pepper

Puff pastry topping

Step 1: Prep Veggies

Peel and dice your carrots, onions, and celery. Season the chicken with salt and pepper.

Step 2: Make Filling

Heat a dutch oven or large pan to medium high and add a touch of oil. Add the seasoned chicken and brown the first side. Remove them from the pan once the first side is brown, then add the onions to the pan. Add 1 tbsp of butter and scrape up any brown bits. Cook the onions until softened and slightly browned.

Add 1 tbsp of white wine vinegar and cook it until the liquid is gone. Add 2 tbsp ap flour to form a roux. Once the flour has cooked and slightly darkened, add 1 cup of milk. Mix that in gently as you pour so the flour doesn't form clumps. Add 2 cups of chicken stock, the carrots, celery, thyme and bay. Chop your browned chicken into bite sized pieces and add those as well. Season this with salt and pepper then bring it to a simmer. Cook this uncovered for 30 minutes. Remove your puff pastry from the freezer to defrost.

After the 30 minutes, remove the thyme and bay, then turn the oven to 400f. Taste the gravy for seasoning. Remove this from the heat and mix in the frozen peas. Add the filling to a baking dish or cast iron and roll on the puff pastry. Brush it with a small amount of whole milk for extra browning.

Step 3: Bake Pie

Place the pie on a tray to keep spillage to a minimum and then bake for 35-45 minutes. Check the pie for browning at 35 minutes. Remove it from the oven when you're happy with the color. Let this cool before cracking into it! Enjoy!