Chicken Pot Pie

CHICKEN POT PIE

Chicken Pot Pie

CHICKEN POT PIE
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New England Style Chicken Pot Pie

New England Style Chicken Pot Pie
Simple, tasty, and unique with a touch of maple and fresh thyme for that true Yankee flavor. Creamy filling loaded with chicken, root vegetables, and a flaky puff pastry top.
Course Main Course
Cuisine American
Keyword chicken, pot pie
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6

Ingredients

  • - 2 cups cooked chicken shredded or cubed (rotisserie works great)
  • - 3 tablespoons butter
  • - 1 medium onion diced
  • - 2 carrots diced
  • - 2 celery stalks diced
  • - 2 medium potatoes peeled and diced small
  • - 1/2 cup frozen peas
  • - 1/3 cup all-purpose flour
  • - 2 cups chicken broth low sodium preferred
  • - 1 cup whole milk or half-and-half
  • - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
  • - 1 tablespoon pure maple syrup for unique New England sweetness
  • - 1/2 teaspoon salt or to taste
  • - 1/4 teaspoon black pepper
  • - 1 sheet frozen puff pastry thawed
  • - 1 egg beaten (for egg wash)

Instructions

  • Preheat oven to 400°F (200°C).
  • In a large skillet or pot, melt butter over medium heat. Add onion, carrots, celery, and potatoes. Cook for 8-10 minutes until vegetables start to soften.
  • Sprinkle flour over the vegetables and stir for 1-2 minutes to cook out the raw taste.
  • Slowly whisk in chicken broth and milk. Bring to a gentle simmer, stirring constantly until the sauce thickens (about 5 minutes).
  • Stir in shredded chicken, peas, thyme, maple syrup, salt, and pepper. Cook for another 3-4 minutes until heated through. Taste and adjust seasoning.
  • Pour the filling into a 9-inch deep-dish pie plate or 2-quart baking dish.
  • Roll out the thawed puff pastry slightly if needed and place over the filling. Trim excess and crimp edges. Cut a few slits in the top for steam to escape. Brush with beaten egg.
  • Bake for 25-30 minutes until the pastry is golden brown and filling is bubbly. Let rest 10 minutes before serving.

Notes

- Use rotisserie chicken for maximum ease and flavor.
- Make the filling ahead and refrigerate up to 2 days; top with pastry just before baking.
- For extra New England flair, add a pinch of nutmeg or a few chopped fresh parsley leaves at the end.
- If the sauce seems too thick, add a splash more broth. Too thin? Simmer a bit longer.
- Leftovers reheat beautifully in the oven at 350. 
- A deep-dish pie plate works best to hold all the creamy filling without overflow.
- No rolling pin needed if using store-bought thawed puff pastry sheet — just unfold and trim if necessary.
- Glass or ceramic baking dish gives the nicest golden bottom crust.