CHICKEN POT PIE

Creamy, savory, comforting, and topped with golden, flaky puff pastry! This Chicken Pot Pie is filled with tender shredded chicken, colorful vegetables, creamy sauce, and melted cheese. It’s an easy homemade dinner that the whole family will love.

 Ingredients

For the Chicken

• 250 grams cooked chicken, shredded
• ½ teaspoon salt
• ½ teaspoon black pepper
• 3 garlic cloves

For the Filling

• 3 tablespoons butter
• 3 garlic cloves, finely chopped
• 1 small onion, chopped
• 1 small bell pepper, sliced
• 1 cup mixed vegetables
• ½ teaspoon Italian seasoning
• 1 teaspoon black pepper
• ½ teaspoon paprika
• ½ teaspoon salt
• 1 teaspoon garlic powder
• 2 tablespoons all-purpose flour
• 1½ cups milk
• 3 tablespoons heavy cream
• 1 chicken bouillon cube
• ½ cup shredded cheese

For the Pastry

• 2 sheets puff pastry
• 1 large egg
• 1 tablespoon water

 Instructions

1. Cook the Chicken

Place the chicken in a pot with ½ teaspoon salt, ½ teaspoon black pepper, and 3 garlic cloves.

Add enough water to cover the chicken and simmer until fully cooked.

Remove the chicken, let it cool slightly, then shred it and set aside.

2. Prepare the Filling

Melt the butter in a large skillet over medium heat.

Add the chopped garlic and sauté for about 1–2 minutes, until fragrant.

Add the chopped onion and sliced bell pepper. Cook for 3–4 minutes, stirring occasionally, until the vegetables begin to soften.

3. Add the Chicken and Vegetables

Add the shredded chicken and mixed vegetables.

Season with Italian seasoning, black pepper, paprika, salt, and garlic powder.

Stir well and cook for another 4–5 minutes.

4. Make the Creamy Sauce

Sprinkle the flour over the chicken mixture and stir well to coat everything.

Slowly pour in the milk while stirring continuously to prevent lumps.

Add the heavy cream and chicken bouillon cube.

Cook over medium heat, stirring frequently, until the sauce becomes thick and creamy.

5. Add the Cheese

Turn the heat to low and stir in the shredded cheese.

Mix until the cheese has completely melted and the filling is smooth and creamy.

Remove from the heat and set aside.

6. Assemble the Pot Pie

Preheat your oven to 350°F.

Lightly grease a baking dish.

Place one sheet of puff pastry into the bottom of the dish, gently pressing it into the corners.

Pour the creamy chicken filling evenly over the pastry.

Place the second puff pastry sheet over the top.

Trim any excess pastry around the edges if needed and gently press the edges to seal.

7. Add the Egg Wash

Whisk together 1 egg and 1 tablespoon of water.

Brush the egg wash generously over the top puff pastry.

For extra ventilation, make a few small cuts in the pastry to allow steam to escape.

8. Bake

Place the pot pie in the preheated oven and bake at 350°F for 22–24 minutes, or until the puff pastry is beautifully golden brown and flaky.

If the top browns too quickly, loosely cover it with foil for the remaining baking time.

9. Serve

Remove from the oven and allow it to rest for about 5–10 minutes before serving.

Serve warm and enjoy this creamy, cheesy, comforting homemade Chicken Pot Pie!

 Helpful Tips

• Make sure the filling is thick before adding it to the pastry.
• Don’t overfill the baking dish.
• Keep puff pastry chilled until you’re ready to use it for the best flaky texture.
• Let the pie rest briefly after baking so the filling can set slightly.
• You can use frozen mixed vegetables for a quick and easy option.

Golden, flaky, creamy, cheesy, and packed with tender chicken—this Chicken Pot Pie is pure comfort food!