scan to cook interactive —
timers, scaling, check-off
timers, scaling, check-off
Chicken Pot Pie
Creamy filling under flaky pastry
Ingredients
tap to check off
- 1½ lbs boneless skinless chicken thighs
- 4 tbsp butter
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery ribs, sliced
- ⅓ cup flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup frozen peas
- 2 tbsp fresh thyme
- 1 sheet puff pastry
- 1 egg, beaten
Instructions
tap a step to focus · tap times to start a timer
- Poach chicken in simmering water until cooked, . Shred.
- Melt butter, cook onion, carrots, celery until soft, .
- Add flour, cook . Whisk in broth and cream.
- Simmer until thickened. Add chicken, peas, thyme. Season well.
- Transfer to 9x13 dish. Top with puff pastry, cut vents. Brush with egg.
- Bake at 400°F until golden and bubbling, .
Notes
- Thighs have more flavor than breasts.
- Puff pastry is easier than pie dough.
America's Test Kitchen (ATK Lab-Tested)