Chicken Pot Pie Recipe 🥧 31 Days of Pie

I’m going with something savory for day 4 of my 31 Days of Pie! My husband has been making this chicken pot pie for 20 years. It just gets better and better with time! It’s the perfect winter comfort food…with or without Star Wars cutout toppers. 😄

Chicken Pot Pie

Ingredients

For the filling
¼ cup butter 1 pound chicken breast (diced and cooked)
½ cup celery, chopped
½ cup carrots, chopped
½ cup potatoes, chopped
1 medium onion, diced
2 cloves garlic, diced
½ cup frozen green peas
½ cup frozen sweet corn
2 sprigs of fresh rosemary and thyme (finely chopped)
¾ cup flour (or more to achieve desired thickness)
4 cups chicken stock
¼ cup heavy cream (optional)
Salt and pepper

**Gordy’s Note: All the ingredients above can be increased/decreased/altered to your liking and the size of your baking dish, Dutch oven, etc. The goal is to make it taste the way you want it to.

For the crust
2 sheets puff pastry, thawed
1 egg yolk

Directions

Preheat oven to 375° F. Melt butter in a large skillet or pot. Add celery, carrots, onion, garlic, rosemary, and thyme. Cook over medium heat for 5 minutes. Dust the mixture with flour, stir to mix, and then slowly add chicken broth. Stir until the liquid is creamy and smooth. Add potatoes, corn, and peas and bring to a low, rolling boil. Reduce heat and simmer for 10 minutes. Add cream and cooked chicken. Season with salt and pepper to taste. Roll out both sheets of puffed pastry. Line a lightly oiled/greased baking dish with one of the sheets. Trim edges and crimp top to hold the sheet in place. Add filling mixture to within a ½ inch of top. Cover dish with the second sheet of puff pastry, making sure to crimp the edges. Once secure, cut several small slits in the top to allow steam to escape. Beat egg yolk in a small bowl and brush evenly over crust (and any fun shapes you decide to place on top!). Bake for 20- 30 minutes or until crust is golden brown.