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.

Prep Time 10

Cook Time 30

Resting 19

Total Time 59

Course Dinner, Main Course

Cuisine American

Servings 6 Servings

Calories 610 kcal

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

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.

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.

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.

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.

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.

Keyword brown butter, cast iron skillet, chicken pot pie, puff pastry, roux