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Rustic Chicken Pot Pie

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Rustic Chicken Pot Pie is a comforting, hearty dish filled with tender chunks of chicken, vegetables, and a creamy herb sauce, all baked under a golden, flaky crust — a cozy classic perfect for family dinners.

Ingredients

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  • 2 tbsp olive oil or butter
  • 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1/2 cup frozen peas
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken broth
  • 1/2 cup whole milk or heavy cream
  • 1/2 tsp dried thyme
  • Salt and black pepper to taste
  • 1 sheet puff pastry or pie dough, thawed
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a large skillet, heat oil or butter over medium heat. Add chicken and cook until browned and mostly cooked through. Remove and set aside.
  3. In the same skillet, add onion, garlic, carrots, and celery. Sauté until softened, about 5–7 minutes.
  4. Sprinkle flour over vegetables and cook for 1–2 minutes, stirring constantly.
  5. Slowly pour in chicken broth while stirring to avoid lumps. Add milk or cream, thyme, salt, and pepper. Simmer until thickened, about 5 minutes.
  6. Return chicken to the skillet along with peas. Mix well and remove from heat.
  7. Transfer filling to a baking dish or cast iron skillet.
  8. Top with puff pastry or pie crust, trimming excess and crimping edges if desired. Cut slits for steam to escape.
  9. Brush crust with egg wash and bake for 25–30 minutes or until crust is golden brown and filling is bubbling.
  10. Let rest for 5–10 minutes before serving.

Notes

  • Use rotisserie chicken for a quicker version.
  • Customize with potatoes, corn, or mushrooms based on preference.
  • For extra flavor, add a splash of white wine or a pinch of nutmeg to the sauce.
  • Can be made ahead and baked just before serving.

Nutrition

Find it online: https://tastyera.com/rustic-chicken-pot-pie/