This delicious and comforting Chicken Pot Pie, inspired by Martha Stewart, is the perfect quick and hearty meal for any night. With a creamy filling of tender chicken, vibrant veggies, and a golden, flaky crust, it’s both simple to make and packed with flavor. Use pantry staples and leftover chicken to create this warm, crowd-pleasing classic!
Recipe Ingredients:
For the Crust
- 1 ¼ cups all-purpose flour (spooned and leveled), plus more for work surface
- 1 teaspoon sugar
- ¼ teaspoon fine salt
- ½ cup (1 stick) cold unsalted butter, cut into ½-inch pieces
- 3 to 5 tablespoons ice water
For the Filling
- 5 tablespoons unsalted butter
- 1 medium yellow onion, diced small (1 ½ cups)
- 4 medium carrots, diced small (2 cups)
- 2 garlic cloves, minced
- ½ cup all-purpose flour (spooned and leveled)
- 4 cups low-sodium chicken broth
- 1 cup frozen peas
- Coarse salt and ground pepper
- 3 cups shredded cooked chicken (15 ounces)
- ⅓ cup fresh parsley, chopped
How To Make Chicken Pot Pie With Puff Pastry?
- Prepare the Crust: In a food processor, pulse the flour, sugar, and salt together. Add the butter and pulse until the mixture resembles coarse crumbs with a few pea-sized pieces of butter. Gradually add 3–5 tablespoons of ice water, pulsing until the dough holds together when squeezed. Do not overmix. Form the dough into a disk, wrap it in plastic wrap, and chill in the fridge for at least 1 hour (or up to 1 month if freezing).
- Preheat the Oven: Set your oven to 190°C / 375°F.
- Cook the Vegetables: In a large pot, melt the butter over medium-high heat. Add the diced onion and carrots, cooking for about 8 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Make the Sauce: Sprinkle the flour over the vegetables and stir to coat. Gradually whisk in the chicken broth, ensuring the sauce remains smooth. Bring to a boil, then reduce the heat and let it simmer for 5–7 minutes until thickened.
- Add the Remaining Ingredients: Stir in the frozen peas, then season with salt and pepper. Mix in the shredded chicken and parsley.
- Assemble the Pie: Pour the filling into a 2-quart baking dish. On a floured surface, roll out the chilled dough to about 3 mm / ⅛ inch thick. Lay the dough over the dish, folding any overhang inward. Crimp the edges and cut small vents on the top.
- Bake the Pie: Place the baking dish on a rimmed baking sheet to catch any drips. Bake for 45–50 minutes until the crust is golden brown and the filling is bubbling around the edges.
- Cool and Serve: Let the pot pie cool for 15 minutes before serving.
Recipe Tips:
- Keep the Butter Cold: For a flaky crust, make sure your butter is very cold before mixing it into the flour. You can even freeze the butter for a few minutes before starting.
- Whisk the Broth Slowly: When adding the chicken broth to the vegetables, pour it slowly while whisking constantly to avoid lumps in the sauce.
- Pre-Cook the Filling: Ensure the filling is fully cooked and slightly thickened before adding it to the dish. This prevents a watery pie and ensures every bite is flavorful.
- Don’t Skip the Vent Cuts: Cutting small vents in the dough allows steam to escape, preventing a soggy crust and ensuring even cooking.
- Let the Pie Cool: After baking, let the pie sit for 15 minutes before serving. This helps the filling set and makes it easier to serve without spilling.
How To Store Leftovers?
- Refrigerate: Let the leftover Chicken Pot Pie cool to room temperature first. Then, cover it tightly with plastic wrap or transfer it to an airtight container. Refrigerate for up to 3 days.
- Freeze: Allow the Chicken Pot Pie to cool completely before wrapping it tightly in foil or storing it in a freezer-safe container. Freeze for up to 3 months.
- Reheat: Place a slice of the pot pie on a microwave-safe plate and heat on medium power for 2–3 minutes. Check if heated through; repeat in 30-second intervals if needed.
Nutrition Facts
- Calories: 370
- Total Fat: 18 g
- Saturated Fat: 10 g
- Cholesterol: 85 mg
- Sodium: 550 mg
- Total Carbohydrate: 33 g
- Dietary Fiber: 3 g
- Sugars: 3 g
- Protein: 17 g
Check out More Recipes:
Martha Stewart Chicken Pot Pie With Puff Pastry
Description
This delicious and comforting Chicken Pot Pie, inspired by Martha Stewart, is the perfect quick and hearty meal for any night. With a creamy filling of tender chicken, vibrant veggies, and a golden, flaky crust, it’s both simple to make and packed with flavor. Use pantry staples and leftover chicken to create this warm, crowd-pleasing classic!
Ingredients
For the Crust
For the Filling
Instructions
- Prepare the Crust: In a food processor, pulse the flour, sugar, and salt together. Add the butter and pulse until the mixture resembles coarse crumbs with a few pea-sized pieces of butter. Gradually add 3–5 tablespoons of ice water, pulsing until the dough holds together when squeezed. Do not overmix. Form the dough into a disk, wrap it in plastic wrap, and chill in the fridge for at least 1 hour (or up to 1 month if freezing).
- Preheat the Oven: Set your oven to 190°C / 375°F.
- Cook the Vegetables: In a large pot, melt the butter over medium-high heat. Add the diced onion and carrots, cooking for about 8 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Make the Sauce: Sprinkle the flour over the vegetables and stir to coat. Gradually whisk in the chicken broth, ensuring the sauce remains smooth. Bring to a boil, then reduce the heat and let it simmer for 5–7 minutes until thickened.
- Add the Remaining Ingredients: Stir in the frozen peas, then season with salt and pepper. Mix in the shredded chicken and parsley.
- Assemble the Pie: Pour the filling into a 2-quart baking dish. On a floured surface, roll out the chilled dough to about 3 mm / ⅛ inch thick. Lay the dough over the dish, folding any overhang inward. Crimp the edges and cut small vents on the top.
- Bake the Pie: Place the baking dish on a rimmed baking sheet to catch any drips. Bake for 45–50 minutes until the crust is golden brown and the filling is bubbling around the edges.
- Cool and Serve: Let the pot pie cool for 15 minutes before serving.
Notes
- Keep the Butter Cold: For a flaky crust, make sure your butter is very cold before mixing it into the flour. You can even freeze the butter for a few minutes before starting.
- Whisk the Broth Slowly: When adding the chicken broth to the vegetables, pour it slowly while whisking constantly to avoid lumps in the sauce.
- Pre-Cook the Filling: Ensure the filling is fully cooked and slightly thickened before adding it to the dish. This prevents a watery pie and ensures every bite is flavorful.
- Don’t Skip the Vent Cuts: Cutting small vents in the dough allows steam to escape, preventing a soggy crust and ensuring even cooking.
- Let the Pie Cool: After baking, let the pie sit for 15 minutes before serving. This helps the filling set and makes it easier to serve without spilling.
Martha Stewart Chicken Pot Pie With Puff Pastry