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.
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.