Quick Recipe Version (TL;DR)
Quick Ingredients
- 1.5 lb (680 g) boneless, skinless chicken thighs, 1-inch pieces
- 1 tbsp olive oil; 6 tbsp (85 g) unsalted butter
- 1 medium yellow onion (1 cup), 2 carrots (1 cup), 2 ribs celery (3/4 cup), 2 garlic cloves
- 1/2 cup (60 g) all-purpose flour
- 2 cups (480 ml) low-sodium chicken broth; 1 cup (240 ml) whole milk; 1/4 cup (60 ml) heavy cream
- 2 cups (300 g) diced Yukon gold potatoes; 1 cup (140 g) frozen peas
- 1 tsp fresh thyme (or 1/2 tsp dried), 1 bay leaf, 2 tbsp chopped parsley
- 1 1/2 tsp kosher salt, 3/4 tsp black pepper, 2 tsp lemon juice, 1 tsp Dijon (optional)
- 1 sheet puff pastry (about 10-inch square), thawed
- 1 egg + 1 tbsp water for egg wash
Do This
- 1. Heat oven to 400°F (200°C). Thaw puff pastry; keep cold. Butter a 2-quart baking dish.
- 2. Season chicken with 1 tsp salt and 1/2 tsp pepper. Sear in 1 tbsp oil over medium-high, 5–6 minutes; set aside.
- 3. Melt 6 tbsp butter; sauté onion, carrot, celery 5 minutes. Add garlic 30 seconds. Stir in flour 1 minute.
- 4. Whisk in broth, milk, cream; add thyme and bay. Simmer 3–4 minutes until thick and bubbling.
- 5. Add potatoes; simmer 10–12 minutes until just tender. Stir in peas, chicken, lemon juice, Dijon, remaining salt and pepper; remove bay.
- 6. Fill dish; top with puff pastry, trim, crimp, and vent. Brush egg wash. Bake 30–35 minutes until deeply golden and bubbling. Rest 10–15 minutes; garnish with parsley.
Why You’ll Love This Recipe
- Comforting classic: velvety herb gravy with tender chicken, peas, carrots, and buttery potatoes.
- Golden, flaky lid: a puff pastry top bakes up crisp and beautifully browned.
- Weeknight-friendly steps: one skillet for the filling, then straight to the oven.
- Balanced flavor: fresh thyme, parsley, and a splash of lemon keep it bright, not heavy.
Grocery List
- Produce: Yellow onion, carrots, celery, garlic, Yukon gold potatoes, fresh thyme, flat-leaf parsley, lemon
- Dairy: Unsalted butter, whole milk, heavy cream, 1 egg
- Pantry: Boneless skinless chicken thighs, olive oil, all-purpose flour, low-sodium chicken broth, puff pastry (frozen), bay leaf, Dijon mustard (optional), kosher salt, black pepper, frozen peas
Full Ingredients
For the Filling
- 1.5 lb (680 g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp olive oil
- 6 tbsp (85 g) unsalted butter
- 1 medium yellow onion, diced (about 1 cup)
- 2 medium carrots, peeled and diced 1/2 inch (about 1 cup)
- 2 ribs celery, diced (about 3/4 cup)
- 2 garlic cloves, minced
- 1/2 cup (60 g) all-purpose flour
- 2 cups (480 ml) low-sodium chicken broth
- 1 cup (240 ml) whole milk
- 1/4 cup (60 ml) heavy cream
- 2 cups (300 g) Yukon gold potatoes, peeled and diced 1/2 inch
- 1 cup (140 g) frozen peas
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- 1 bay leaf
- 2 tbsp chopped fresh parsley, plus more for garnish
- 1 1/2 tsp kosher salt, divided
- 3/4 tsp freshly ground black pepper, divided
- 2 tsp fresh lemon juice
- 1 tsp Dijon mustard (optional)
For the Pastry Lid
- 1 sheet puff pastry (about 10-inch/25-cm square; ~245 g), thawed but cold
Egg Wash
- 1 large egg, beaten with 1 tbsp water
Step-by-Step Instructions
Step 1: Preheat and prep the pastry
Heat the oven to 400°F (200°C) with a rack in the center. If your puff pastry is frozen, thaw according to package directions until pliable but still cold. Lightly butter a 2-quart (2 L) baking dish or deep 9-inch pie dish and set aside.
Step 2: Season and sear the chicken
Pat the chicken dry. Season with 1 tsp kosher salt and 1/2 tsp black pepper. Heat a large skillet or Dutch oven over medium-high heat. Add 1 tbsp olive oil and the chicken in an even layer. Sear, stirring occasionally, until lightly browned on the outside, 5–6 minutes (it will finish cooking in the sauce). Transfer to a plate and keep any juices.
Step 3: Soften aromatics and make the roux
Reduce heat to medium and add 6 tbsp butter to the pan. When melted and foamy, add onion, carrots, and celery. Cook, stirring, until the onions are translucent and the carrots begin to soften, 5–6 minutes. Add garlic and cook 30 seconds until fragrant. Sprinkle in the flour and cook, stirring constantly, 1 minute to form a blond roux.
Step 4: Build the velvety herb gravy
Gradually whisk in the chicken broth until smooth, then add the milk and cream. Stir in thyme and the bay leaf. Bring to a gentle simmer and cook 3–4 minutes, stirring, until the gravy is thick enough to coat a spoon and bubbles lazily.
Step 5: Simmer potatoes and finish the filling
Add the diced potatoes and simmer, stirring occasionally, until just tender, 10–12 minutes. Return the seared chicken (and any juices) to the pan, along with the peas, lemon juice, Dijon (if using), remaining 1/2 tsp kosher salt, and remaining 1/4 tsp pepper. Simmer 1–2 minutes to heat through. Remove and discard the bay leaf. Stir in 2 tbsp parsley. Taste and adjust seasoning—gravy should be well seasoned to shine under the pastry.
Step 6: Assemble and top with pastry
Spoon the hot filling into the prepared baking dish. On a lightly floured surface, roll the puff pastry just large enough to cover the dish with a slight overhang. Lay it over the filling, trim excess, and crimp or fold to seal against the rim. Cut 4–5 small vents in the top to release steam. Brush evenly with egg wash.
Step 7: Bake, rest, and serve
Place the dish on a rimmed baking sheet to catch drips. Bake at 400°F (200°C) until the pastry is deeply golden and the filling is bubbling at the edges, 30–35 minutes. If the top browns too quickly, tent loosely with foil for the last 5–10 minutes. Let the pot pie rest 10–15 minutes so the gravy sets slightly. Garnish with extra parsley and serve warm.
Pro Tips
- Keep the puff pastry cold for maximum puff and flake; work quickly and chill the assembled pie 10 minutes if the dough softens.
- Vent the pastry to prevent sogginess and encourage crisp layers.
- Season the gravy boldly; pastry mutes flavors slightly once baked.
- Use a hot filling so the bottom of the pastry steams quickly and lifts into layers.
- For extra shine, apply a second light coat of egg wash after 5 minutes of baking.
Variations
- Rotisserie Shortcut: Swap in 3 cups shredded rotisserie chicken; skip searing and add with the peas.
- Double-Crust Pie: Use two rounds of pie dough. Blind-bake the bottom at 400°F (200°C) for 12 minutes, fill, top, and bake 30–35 minutes.
- Mushroom & Veg: Replace chicken with 1 lb (450 g) cremini mushrooms, sautéed until browned; use vegetable stock for a vegetarian pot pie.
Storage & Make-Ahead
Refrigerate leftovers, covered, for up to 4 days. Reheat at 350°F (175°C) for 20–25 minutes until hot, tenting with foil if needed. The filling can be made up to 2 days ahead; cool, refrigerate, then rewarm until hot before topping with pastry. To freeze unbaked: assemble in a freezer-safe dish, freeze until solid, wrap well, and freeze up to 2 months. Bake from frozen at 375°F (190°C) for 60–70 minutes, tenting with foil after 30 minutes; bake until the center is bubbling. To freeze baked leftovers: cool completely, wrap, and freeze up to 2 months; reheat covered at 350°F (175°C) until hot, then uncover to re-crisp 5–10 minutes.
Nutrition (per serving)
Approximate: 590 calories; 33 g fat; 42 g carbohydrates; 28 g protein; 3 g fiber; 900 mg sodium. Values will vary based on brands and optional ingredients.
