Chicken Supper Pie Pot (Printable)

Creamy chicken and vegetables with flaky puff pastry crust. A satisfying family meal.

# What You Need:

→ Poultry

01 - 1.1 lbs boneless, skinless chicken breasts or thighs, diced

→ Vegetables

02 - 1 medium onion, finely chopped
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 1 cup frozen peas
06 - 2 cloves garlic, minced

→ Sauce & Dairy

07 - 3.5 tbsp unsalted butter
08 - 1/3 cup all-purpose flour
09 - 2 cups chicken stock
10 - 1/2 cup whole milk or cream
11 - 1 tsp Dijon mustard
12 - Salt and freshly ground black pepper, to taste

→ Pastry

13 - 1 sheet puff pastry (approx. 9 oz), thawed if frozen
14 - 1 egg, beaten, for egg wash

→ Herbs & Seasoning

15 - 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
16 - 2 tbsp chopped fresh parsley (optional)

# How To Make It:

01 - Preheat the oven to 400°F.
02 - In a large skillet over medium heat, melt the butter. Add onion, carrots, and celery. Cook for 5–6 minutes until softened.
03 - Add garlic and cook for 1 minute more. Stir in diced chicken and cook for 4–5 minutes until just opaque.
04 - Sprinkle in the flour and cook, stirring, for 2 minutes.
05 - Gradually pour in chicken stock, stirring constantly to avoid lumps. Add milk or cream, bring to a simmer, and cook until thickened (about 4–5 minutes).
06 - Stir in Dijon mustard, thyme, peas, and parsley. Season with salt and pepper. Remove from heat.
07 - Pour the filling into a medium casserole dish or individual ramekins.
08 - Lay the puff pastry over the top, trimming edges to fit. Press down gently and crimp edges if desired. Cut a few small slits in the pastry for steam to escape.
09 - Brush pastry with beaten egg.
10 - Bake for 25–30 minutes or until the pastry is golden brown and filling is bubbling.
11 - Let the pie rest for 5–10 minutes before serving.

# Expert Suggestions:

01 -
  • The filling can be made ahead and kept in the fridge for up to two days, so you can assemble and bake it fresh whenever company shows up
  • That golden, flaky pastry creates such a dramatic presentation that people think you worked much harder than you actually did
02 -
  • Let the filling cool completely before topping with pastry, otherwise the steam will make the bottom soggy and the pastry will not bake properly
  • Cutting the slits in your pastry is not optional—without them, the steam trapped inside will cause the pastry to separate from the filling or burst unevenly
03 -
  • Place a baking sheet on the rack below your pie to catch any drips before they hit your oven floor
  • If the pastry is browning too quickly, loosely tent the pie with foil for the last 10 minutes of baking

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