Savory Chicken Vegetable Pot (Printable)
Tender chicken and vibrant vegetables in a creamy herb sauce baked under flaky pastry.
# What You'll Need:
→ Filling
01 - 2 tablespoons unsalted butter
02 - 1 tablespoon olive oil
03 - 1 medium yellow onion, diced
04 - 2 cloves garlic, minced
05 - 2 medium carrots, peeled and diced
06 - 2 celery stalks, diced
07 - 1 cup frozen peas
08 - 1 cup frozen corn
09 - 2 cups cooked chicken breast, diced or shredded
10 - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
11 - 1/2 teaspoon dried sage
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 1/4 cup all-purpose flour
15 - 2 cups low-sodium chicken broth
16 - 1/2 cup whole milk or heavy cream
→ Topping
17 - 1 sheet puff pastry, thawed (or substitute with homemade pie crust)
18 - 1 egg, beaten (for egg wash)
# Directions:
01 - Set the oven temperature to 400°F.
02 - Heat butter and olive oil in a large skillet over medium heat. Add diced onion and minced garlic; sauté for 2 to 3 minutes until softened and fragrant.
03 - Incorporate diced carrots and celery; cook for 5 minutes, stirring occasionally until vegetables begin to soften.
04 - Add frozen peas, corn, and cooked chicken. Sprinkle in thyme, sage, salt, and black pepper; stir to combine evenly.
05 - Sprinkle all-purpose flour over the mixture. Cook while stirring constantly for 2 minutes to create a roux base.
06 - Gradually pour in chicken broth while stirring to prevent lumps. Add milk or cream and bring to a gentle simmer. Continue cooking for 5 to 7 minutes until the sauce thickens.
07 - Remove skillet from heat. Taste the filling and adjust salt or pepper as necessary.
08 - Transfer the filling into a 9-inch pie dish or a similarly sized baking vessel.
09 - If necessary, roll out the puff pastry to cover the pie dish. Place pastry sheet atop the filling, trim the edges, and crimp them securely. Cut small vents for steam release.
10 - Brush the pastry surface with the beaten egg to promote a golden finish.
11 - Bake in the preheated oven for 25 to 30 minutes until the crust is golden brown and the filling bubbles visibly.
12 - Allow the pot pie to cool for 10 minutes prior to portioning and serving.
# Expert Advice:
01 -
- It's the kind of comfort food that feels like a cozy secret you share with close friends.
- The combination of tender chicken and colorful veggies in a creamy sauce always ends up being a crowd-pleaser.
02 -
- Don't rush the roux — stirring constantly ensures the sauce thickens evenly without lumps.
- Using a mix of butter and olive oil really balances richness and prevents burning during vegetable sautéing.
03 -
- Use a sharp knife to cut steam vents in the pastry so the crust bakes evenly and stays crisp.
- Don't skip the egg wash — it transforms the crust from good to show-stopping every time.