Easy Chicken Pot Pie
Easy Chicken Pot Pie is the perfect comfort food that combines a flaky, golden crust with a rich and creamy filling. This recipe is a classic favorite, made with tender chunks of chicken, mixed vegetables, and a savory gravy that’s all baked to perfection in one dish. It's a hearty and satisfying meal that’s surprisingly simple to prepare, making it a go-to for busy weeknights or cozy weekends at home. Whether you’re cooking for your family or just craving something warm and delicious, this easy Chicken Pot Pie delivers all the flavor without the hassle. Just a few steps, and you’ll have a home-cooked classic on your table!
Ingredients
1 tablespoon (15ml) extra-virgin olive oil
1 pound (454g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces, see notes
4 tablespoons unsalted butter (2 ounces; 56g)
3 small carrots (about 2 ounces; 57g each), peeled and chopped (about 1 1/4 cups chopped)
2 celery ribs (about 2 1/2 ounces; 68g each) chopped (about 1 1/4 cups)
1 medium leek, washed and rinsed of any grit, sliced
3 medium cloves garlic
2 teaspoons fresh thyme, plus more for garnish
2 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume
1/4 teaspoon cayenne pepper
1/4 cup plus 2 tablespoons all-purpose flour (about 1 1/2 ounce; 44g)
2 cups (480ml) chicken broth, homemade or store-bought
1/4 cup plus 1 teaspoon (65ml) heavy cream, divided
1 1/2 cups frozen sweet green peas (about 6 ounces; 175g)
2 teaspoons lemon zest, finely grated from 1 lemon
1 sheet puff pastry (17 1/4 ounces; 490g) from 1 package frozen puff pastry, thawed
1 large egg
Directions
Adjust oven rack to middle position and preheat oven to 400°F (205ºC). Heat oil in a 10-inch cast iron skillet over medium heat until just shimmering. Add chicken; cook, stirring occasionally, until cooked through, about 6 minutes. Using a slotted spoon, remove chicken from skillet, and transfer to a plate.
Melt butter in same skillet over medium. Stir in carrots, celery, leek, garlic, thyme, salt, and cayenne; cook, stirring often, until vegetables are tender, about 6 minutes. Sprinkle with flour; cook, stirring constantly, until vegetables are evenly coated and flour begins to stick to bottom of skillet, about 1 minute. Stir in broth and 1/4 cup of the cream; bring to a simmer over medium heat and cook, stirring often,
Place puff pastry on top of chicken mixture in skillet; tuck edges inside skillet so mixture is covered completely.
In a small bowl, whisk together egg and remaining 1 teaspoon heavy cream. Using a pastry brush, brush top of pastry with egg wash. Using a sharp paring knife, cut an “X” about 3 inches across in middle of pastry. (This allows steam to escape as the pie bakes.)
Set skillet on top of a rimmed baking sheet and bake until to