Chicken Supper Pie Pot (Print Version)
Comforting creamy chicken pot with tender vegetables and golden flaky crust.
# What You'll Need:
→ Poultry
01 - 1.1 lbs boneless, skinless chicken breasts or thighs, diced
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 1 cup frozen peas
06 - 2 cloves garlic, minced
→ Sauce & Dairy
07 - 3.5 tbsp unsalted butter
08 - 1/3 cup all-purpose flour
09 - 2 cups chicken stock
10 - 1/2 cup whole milk or cream
11 - 1 tsp Dijon mustard
12 - Salt and freshly ground black pepper, to taste
→ Pastry
13 - 1 sheet puff pastry (approx. 9 oz), thawed if frozen
14 - 1 egg, beaten, for egg wash
→ Herbs & Seasoning
15 - 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
16 - 2 tbsp chopped fresh parsley (optional)
# Step-by-Step Guide:
01 - Preheat the oven to 400°F.
02 - In a large skillet over medium heat, melt the butter. Add onion, carrots, and celery. Cook for 5–6 minutes until softened.
03 - Add garlic and cook for 1 minute more. Stir in diced chicken and cook for 4–5 minutes until just opaque.
04 - Sprinkle in the flour and cook, stirring, for 2 minutes.
05 - Gradually pour in chicken stock, stirring constantly to avoid lumps. Add milk (or cream), bring to a simmer, and cook until thickened (about 4–5 minutes).
06 - Stir in Dijon mustard, thyme, peas, and parsley. Season with salt and pepper. Remove from heat.
07 - Pour the filling into a medium casserole dish or individual ramekins.
08 - Lay the puff pastry over the top, trimming edges to fit. Press down gently and crimp edges if desired. Cut a few small slits in the pastry for steam to escape.
09 - Brush pastry with beaten egg.
10 - Bake for 25–30 minutes or until the pastry is golden brown and filling is bubbling.
11 - Let the pie rest for 5–10 minutes before serving.
# Expert Suggestions:
01 -
- The golden puff pastry creates the most satisfying flaky contrast against the creamy filling underneath
- Everything cooks in one pan before baking, meaning minimal cleanup and maximum flavor development
- This reheats beautifully for lunch the next day, if there is even any left
02 -
- Hot filling makes puff pastry melt before it bakes so let the sauce cool slightly before topping
- Those steam vents are not optional, the pastry will puff unevenly and possibly burst without them
- A truly golden crust needs a full 25 to 30 minutes, even if it looks done earlier
03 -
- Taste your filling before it goes into the dish, hot filling hides saltiness until it is too late
- Brush the pastry right before baking, not earlier, or the egg wash can make it soggy