Ingredients
Filling Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- ½ cup yellow onion, diced
- 2 ribs celery, sliced
- 2 carrots, sliced
- ½ cup all-purpose flour
- 1½ cups chicken broth
- ½ cup heavy cream
- ½ teaspoon dried thyme or 1 teaspoon fresh thyme
- ½ teaspoon poultry seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 3 cups cooked chicken, chopped
- 2 cups gold or red potato, diced
- 1 cup frozen peas
- 1 tablespoon fresh parsley, chopped
Crust and Topping
- 1 sheet puff pastry or pie dough, thawed but still cold
- 1 large egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pot pie.
- Sauté Vegetables: In a 10-inch cast iron skillet, heat butter and olive oil over medium heat until melted. Add diced onion, sliced celery, and carrots. Cook for about 3 minutes until the onion becomes soft and translucent, stirring occasionally.
- Create Roux and Add Liquids: Sprinkle flour evenly over the sautéed vegetables. Stir constantly for 1 minute to cook the flour. Gradually pour in the chicken broth, stirring continuously to avoid lumps. Then add the heavy cream and stir until the mixture thickens slightly.
- Season and Combine Filling: Stir in dried thyme, poultry seasoning, kosher salt, black pepper, and optional red pepper flakes. Add the cooked chicken, diced potatoes, frozen peas, and chopped parsley to the skillet. Mix gently to combine all ingredients evenly. Remove the skillet from heat.
- Prepare the Crust: Carefully lay the thawed puff pastry or pie dough over the skillet, covering the filling. Tuck the edges neatly around the skillet’s sides. Brush the top of the dough with the beaten egg to give it a golden, glossy finish. Cut a few slits in the center of the dough to allow steam to escape during baking.
- Bake: Place the skillet in the preheated oven. Bake for 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling around the edges.
- Cool and Serve: Remove from oven and let the pot pie cool for at least 10 minutes before slicing. Serve warm to enjoy the creamy filling and flaky crust.
Notes
- Storage: Allow the pot pie to cool completely before wrapping it tightly in plastic wrap or transferring it to an airtight container. Refrigerate for up to 3 days.
- Make-Ahead Tip: Prepare the filling up to 24 hours in advance and store it in an airtight container in the refrigerator. Assemble and bake when ready.
- Freezing: The unbaked filling can be frozen for up to 3 months. Wrap tightly in aluminum foil and thaw before baking with crust.
- Reheating: To keep the crust crisp, reheat leftovers in the oven at 350°F until warmed through rather than using a microwave.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
