Classic Chicken Pot Pie

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“Made with puff pastry”
1hr 35mins

Ingredients Nutrition


  1. Preheat oven to 375°; roll out pastry on a lightly floured surface to a 13 x 9 inch rectangle; transfer to baking sheet and chill.
  2. Butter an 11x7 inch baking dish.
  3. Melt butter in a large saucepan over medium-high heat; add celery and shallots; saute 5 minutes.
  4. Add broth, bay leaves, and thyme; bring to a boil.
  5. Add in chicken; decrease heat to med-low and simmer until chicken is just cooked through, about 12 minutes; remove chicken and bay leaves.
  6. Increase heat to medium; boil mixture until decreased to 1 1/2 cups, about 15 minutes.
  7. Add in cream; return to boil; add potato cubes; cover and cook until fork tender, about 10 minutes.
  8. Remove pan from heat; cut chicken into bite-size pieces and add to pan; mix in peas; season with salt and pepper.
  9. Pour mixture into buttered baking dish; top with pastry; press overhang to sides of dish.
  10. Bake until golden, about 30-35 minutes.

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