Simplest Homemade Chicken Pot Pie Recipe

• 4 cups homemade chicken stock (or low-sodium chicken broth)
• ½ medium yellow onion, peeled and diced
• 1 carrot, peeled and diced
• 1 stalk celery, diced
• 2 tablespoons unsalted butter
• ½ cup all-purpose flour
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ½ cup frozen peas, thawed
• 1 pound shredded chicken, such as from a rotisserie chicken (or cooked boneless skinless chicken breast, cut into 1-inch pieces)
• 1 sheet puff pastry, defrosted
• 1 egg, beaten (for egg wash)

1. 1

   In a Dutch oven or large pot over high heat, bring chicken stock to a boil. Add the chopped onion, carrot, and celery, and cook until just tender, about 6–8 minutes.

2. 2

   Meanwhile, make a roux. In a small saucepan over medium heat, melt the butter. Whisking constantly, add the flour. Continue whisking until flour is completely absorbed and mixture has thickened, about 3 minutes.

3. 3

   Using a slotted spoon, remove the veggies to a plate and set aside. Add the cream and the roux to the stock, whisking continuously until the mixture has thickened. Remove from the heat and return the vegetables to the Dutch oven along with garlic, thyme, salt, pepper, peas, and chicken. Stir to coat and season to taste.

4. 4

   Preheat the oven to 400 degrees Fahrenheit. Arrange four oven-safe bowls or pie dishes, mugs, or ramekins on a baking sheet.

5. 5

   Cut the puff pastry into 4 squares and cover each bowl with one square. Use a pastry brush to lightly brush the crust with egg wash, and cut slits in each crust. Bake until the crust is golden brown and flaky, about 10–12 minutes.

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