Chicken Pot Pie – 75-Minute Recipe
A comforting chicken pot pie with a creamy, herb‑infused filling of tender chicken, carrots, celery, leeks, onions, mushrooms, peas and potatoes, all encased in a flaky puff pastry crust.
Recipe by Ana Sofía· Structured by ReelsMeals
From: Instagram(view original)
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Ingredients
- boneless skinless chicken thighs or breasts
- chicken stock
- fresh thyme
- fresh rosemary
- bay leaf
- salt
- unsalted butter
- leek
- celery
- carrots
- potatoes
- pearl onions or regular onion
- garlic
- mushrooms
- dry white wine
- all purpose flour
- reserved poaching liquid
- heavy cream
- fresh or frozen peas
- fresh tarragon
- fresh parsley
- nutmeg
- black pepper
- puff pastry
- egg yolk
Instructions
- 1Chop celery, leek, carrots, potatoes and onions into small pieces (celery diced, leek sliced, carrots diced, potatoes diced, onions left whole).
- 2Add a pat of butter to a stainless steel pan and melt over medium heat.
- 3Sauté the chopped vegetables (celery, carrots, potatoes, leeks) until they begin to soften.
- 4Add whole peeled onions on top of the vegetables and continue cooking.
- 5Add minced garlic and stir briefly.
- 6Pour in dry white wine and let it reduce slightly.
- 7Sprinkle all‑purpose flour over the mixture and stir to coat the vegetables.
- 8Add heavy cream and the reserved poaching liquid (or chicken stock), stirring to combine into a creamy base.
- 9Add diced carrots, mushrooms, peas and the simmering mixture; continue to simmer until the vegetables are tender.
- 10Shred cooked chicken pieces and add them to the creamy sauce, mixing well.
- 11Season with salt, freshly ground black pepper, nutmeg, fresh thyme, rosemary, bay leaf and tarragon, adjusting to taste.
- 12Transfer the creamy chicken and vegetable mixture into a white, fluted serving bowl.
- 13Place a sheet of puff pastry over the top of the filled pie dish.
- 14Cut a small circular vent hole in the center of the pastry crust and remove the cut‑out piece to shape into a decorative element.
- 15Brush the pastry with egg yolk to create a glossy finish.
- 16Bake the pie in a pre‑heated oven until the crust is golden brown and the filling is bubbling, about 25–30 minutes.
- 17Remove the pie from the oven, let it rest briefly, then serve.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Melt butter before sautéing
Add the pat of butter to the pan and melt it before adding the chopped vegetables.
Coat vegetables with flour after softening
Sprinkle the all‑purpose flour over the softened vegetables and stir.
Brush pastry with egg yolk for shine
Apply the egg yolk brush to the puff pastry just before baking.
Vent the pastry before baking
Cut a small circular hole in the center of the pastry sheet before baking to allow steam to escape.
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Frequently asked questions
- How long does it take to make Chicken Pot Pie?
- About 1 hour 15 minutes in total: 30 minutes of prep and 45 minutes of cooking.
- How many servings does this Chicken Pot Pie recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Chicken Pot Pie recipe come from?
- It was shared by Ana Sofía on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.