When it comes to comfort food, nothing beats a golden, flaky chicken pot pie bubbling with creamy filling. It’s hearty, cozy, and full of home-style flavors that warm you from the inside out. With tender chicken, sweet peas, carrots, and a rich, savory sauce all tucked beneath a buttery crust, this dish is perfect for family dinners, cold nights, or whenever you’re craving a hug in the form of food.
Ingredients:
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2 cups cooked chicken, shredded or diced
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2 tbsp butter
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1 small onion, finely chopped
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2 carrots, diced
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2 celery stalks, diced
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2 cloves garlic, minced
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1/3 cup all-purpose flour
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2 cups chicken broth
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1 cup milk or cream
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1 cup frozen peas
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1 tsp thyme (dried or fresh)
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Salt and black pepper, to taste
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1 sheet puff pastry (or pie crust), thawed
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1 egg, beaten (for egg wash)
Instructions:
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Prepare the filling:
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In a large skillet, melt butter over medium heat.
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Add onion, carrots, and celery. Cook until softened (about 5–6 minutes).
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Stir in garlic and cook for 1 minute more.
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Make the sauce:
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Sprinkle flour over the vegetables and stir well, cooking for 1–2 minutes.
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Slowly whisk in chicken broth and milk until smooth and thickened.
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Add shredded chicken, peas, thyme, salt, and pepper. Simmer for 5 minutes until creamy.
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Assemble:
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Preheat oven to 400°F (200°C).
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Transfer filling to a baking dish or oven-safe skillet.
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Cover with puff pastry or pie crust, trimming edges as needed.
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Brush with egg wash and cut small slits for steam to escape.
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Bake:
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Bake for 25–30 minutes until the crust is golden brown and crisp.
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Let rest for 10 minutes before serving.
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✨ Serve hot with a side salad or fluffy mashed potatoes for the ultimate comfort meal.
Would you like me to also give you a dessert version of ultimate comfort food (like a warm pudding or cake) to pair with this?
