Chicken Pot Pie

Everybody loves a classic Chicken Pot Pie, and this recipe delivers a creamy, rich chicken and vegetable filling with just a hint of thyme. It's all topped with a flaky, golden puff pastry crust that will make your kitchen smell absolutely incredible as it bakes. This recipe is perfect for making individual pies in oven-safe bowls or one large family-sized pie. It also makes for an excellent make-ahead or freezer meal.

Instructions

1. 1

   First, poach the chicken. In a large saucepan, combine the milk, chicken broth, and stock powder. Bring the mixture to a very gentle simmer over medium heat. Add the chicken and thyme sprigs. Cover and simmer gently on medium-low for about 15 minutes. Do not let it come to a full boil, as this can cause the milk to curdle.

2. 2

   Remove the chicken from the pot and shred or dice it. Don't worry if the inside is still a little pink, as it will finish cooking in the oven. Cover the pot with the poaching liquid and set it aside.

3. 3

   To start the filling, melt the butter in a large pot over medium-high heat. Add the minced garlic and chopped onion and cook for 2 minutes. Stir in the dried thyme, carrots, and celery and cook for another 3 minutes until the carrots begin to soften.

4. 4

   Pour in the white wine, stirring to scrape up any browned bits from the bottom of the pot. Cook for about 1 1/2 minutes, until the wine has mostly evaporated.

5. 5

   Sprinkle the flour into the pot and stir constantly for 1 minute. Add about half of the reserved poaching liquid and stir until the flour is fully incorporated, creating a thick base.

6. 6

   Gradually pour in the remaining milk broth, along with the grated Parmesan and black pepper. Stir well until the sauce is smooth. Add the shredded chicken and frozen peas to the pot and stir everything together.

7. 7

   Once the mixture is heated through and you see steam, continue to cook for about 3 minutes, stirring regularly, to allow the sauce to thicken. The thickness of the sauce at this stage is what it will be after baking. Remove from heat and spoon the filling into your oven-safe pots.

8. 8

   To prepare the pastry, remove it from the freezer to partially thaw. Use a bowl as a guide to cut rounds of pastry about an inch wider than your pots. Preheat your oven to 350°F (180°C). Brush the rim of each pot with the lightly whisked egg, then top with the pastry, folding down the edges. Brush the tops of the pastry with egg and cut a small slit in the center of each one. Bake for 35 to 40 minutes, or until the tops are a deep golden brown. Serve hot.

Recipe Notes

• If you prefer a richer, creamier filling, you can substitute up to 3/4 cup of the milk with heavy cream. However, be sure to stir in the cream only after the flour and poaching liquid have been combined; adding it while poaching the chicken can cause it to split.

• For the best results, it's important to let the filling cool down before you top it with the puff pastry. If the filling is hot, it will melt the butter in the pastry dough, which prevents it from puffing up into a beautiful, flaky crust.

• This recipe is great for preparing ahead of time. You can cool the filling completely, spoon it into your pots, top with the pastry and egg wash, and then either refrigerate it for up to two days or freeze it for up to three months. To bake from frozen, simply thaw it in the refrigerator overnight and then bake as instructed in the recipe.

• To make a single large pot pie instead of individual ones, you can use one large, oven-safe skillet or baking dish with about an 8-cup (2-liter) capacity. The baking time may vary slightly, but the method remains the same.