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Golden brown Chicken Pot Pie Recipe with a flaky puff pastry crust, showcasing a rich filling enhanced by brown butter and white wine deglazing.

Easy Chicken Pot Pie Recipe

Rebecca Blumer
Comforting chicken pot pie with a brown-butter roux, bright lemon zest, and a crisp puff pastry top baked until golden and bubbly.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting 19 minutes
Total Time 59 minutes
Course Dinner, Main Course
Cuisine American
Servings 6 Servings
Calories 610 kcal

Equipment

  • 10-inch Cast-Iron Skillet
  • Slotted spoon
  • Rimmed baking sheet
  • Small bowl
  • Pastry brush

Ingredients
 

  • 1 tablespoon extra-virgin olive oil 15ml
  • 1 pound boneless, skinless chicken breasts or thighs cut into 1-inch pieces (454g)
  • 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 all-purpose flour plus 2 tablespoons (about 1 1/2 ounce; 44g)
  • 2 cups chicken broth 480ml, homemade or store-bought
  • 1/4 cup heavy cream plus 1 teaspoon (65ml), 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

Instructions
 

Sear the chicken and prep your pan

  • Adjust oven rack to the middle position and preheat to 400°F (205ºC).
  • Heat oil in a 10-inch cast iron skillet over medium heat until it just shimmers. Add the chicken and cook, stirring occasionally, until cooked through, about 6 minutes.
  • Use a slotted spoon to transfer the chicken to a plate, leaving the tasty bits behind.

Build the brown-butter vegetable base, then make the roux

  • Melt butter in the same skillet over medium, then let it cook until the milk solids turn golden and smell nutty.
  • Stir in carrots, celery, leek, garlic, thyme, salt, and cayenne. Cook, stirring often, until the vegetables are tender, about 6 minutes.
  • Sprinkle with flour and stir constantly until everything is coated and the flour begins to stick to the skillet, about 1 minute.

Simmer into a creamy filling and finish

  • Stir in broth and 1/4 cup of the cream. Bring to a simmer over medium and cook, stirring often, until thickened, about 3 minutes.
  • Stir in peas, lemon zest, and the reserved chicken, then remove from heat.

Top, vent, and bake until bubbly

  • Lay puff pastry over the filling and tuck the edges inside the skillet so the mixture is fully covered.
  • Whisk egg with the remaining 1 teaspoon heavy cream, then brush the pastry evenly with the egg wash.
  • Cut a 3-inch “X” in the center of the pastry so steam can escape.
  • Set the skillet on a rimmed baking sheet and bake at 400°F until the top is golden and the filling is bubbling, about 30 minutes.
  • Let stand 10 minutes before serving so the sauce sets up.

Notes

For the best texture, assemble with puff pastry and bake promptly; venting with a 3-inch “X” helps prevent gummy pastry.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 610kcalCarbohydrates: 41gProtein: 30gFat: 36gSaturated Fat: 17gCholesterol: 135mgSodium: 820mgPotassium: 620mgFiber: 5gSugar: 6gVitamin A: 5200IUVitamin C: 18mgCalcium: 85mgIron: 4.2mg
Keyword brown butter, cast iron skillet, chicken pot pie, puff pastry, roux
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