Chicken Pot Pie
A rustic pie featuring a flaky, golden pastry crust and a creamy filling of chicken, carrots, peas, and green beans.
60 min
Medium
Internacional
4 servings
The story behind
Chicken pot pie is the ultimate cold-day hug. I love the contrast between the brittle texture of the pastry lid and the soft, warm heart of the stew. It’s an excellent way to use seasonal vegetables and always feels like a treat when it comes bubbling out of the oven. At home, we like to serve it straight from the cast iron skillet to keep that cozy, rustic feel. Paired with a fresh side salad, it’s the perfect balance for a family dinner.
Instructions
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1In an oven-proof skillet, melt the butter and sauté the carrots. Add the flour and cook for one minute, stirring constantly.
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2Gradually pour in the chicken broth, whisking until you have a thick, creamy sauce.
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3Fold in the shredded chicken, peas, and green beans; season with salt, pepper, and herbs to taste.
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4Cover the skillet with the puff pastry sheet, trim the edges, and press down to seal.
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5Cut a small slit in the center to allow steam to escape and brush with the beaten egg.
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6Bake at 200°C (400°F) for 25-30 minutes or until the pastry is deeply golden and crisp.
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