Chicken Pot Pie


  • 1 tbsp. extra virgin olive oil
  • 1.5 lbs. chicken breasts, cubed
  • 1/2 stick unsalted butter
  • 1 C white onion, diced
  • 1 C carrots, diced
  • 1 C celery, diced
  • 1 C potato, diced
  • 2 tsp. thyme, chopped
  • 4 C low-sodium chicken broth, divided
  • 3/4 C flour
  • 1 C frozen corn
  • 1 C frozen peas
  • 1-2 sheets Puff Pastry, thawed
  • 1 egg yolk
  • 1 tsp. water
  • salt and pepper, to taste


  1. In a pan over medium heat, add olive oil and cubed chicken.  Season with salt and pepper.  Sauté until cooked through.  Set aside. 
  2. In the same pan over medium heat, melt butter and add onion, carrots, celery, potato and thyme.  Cook until soft. 
  3. Add one cup of chicken broth and stir.  Slowly add flour until mixture has thickened.  Add remaining broth and continue to stir until well combined.  Bring to a boil.
  4. Reduce heat, add corn, peas, and chicken.  Simmer for 15 minutes. 
  5. Meanwhile, preheat oven to 375 F. 
  6. Pour the mix into baking dish or divide among baking dishes. 
  7. While the mix comes to room temperature, roll out puff pastry.  Roll out enough to cover the bowl or bowls, allowing a bit of and overhang. 
  8. Cover bowl with pastry.  Cut vents with a knife. 
  9. In a bowl, whisk egg yolk with water.  Brush the egg wash over the pastry.  Let prepared bowl sit in the refrigerator for 15 minutes. 
  10. Place bowl on a cookie sheet and bake until top is golden brown, about 25 minutes. 
  11. Remove from oven and let cool a bit.  Serve warm. 
*Tip: Filling freezes well.  Let come to room temperature before pouring into baking dish and covering with puff pastry.*