The only chicken pot pie recipe you will ever need! I think this might be my most-made and most-requested recipe from clients during the holiday season. There is nothing more comforting and nostalgic than a warm "slice" of chicken pot pie. Don't let the lattice topper intimidate you either... I have a video tutorial to show you just how easy (and fun) it actually is!
Makes: 1 large chicken pot pie (5-6 servings)
1/2 cup salted butter (1 stick)
2 cups carrots, thinly sliced
1 cup celery, thinly sliced
1 cup yellow onion, chopped
1/2 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
1/2 tsp celery seed
1 tsp garlic powder
1 tsp fresh thyme, sub 1/2 tsp dried thyme
1 cup whole milk
2 cups chicken stock
2 cups frozen peas
4 cups cooked & shredded chicken (~3 cooked chicken breast or rotisserie)
1 sheet frozen puff pastry, slightly thawed
1 egg, for pastry wash
Preheat your oven to 425°F and grease a rectangular baking dish (I use a 7x10 Pyrex dish, but anything around that size should work... 8x8 or 9x13).
Melt the stick of butter in a large skillet over medium heat. Add the onion, celery, and carrots and sauté for 5 minutes, until onions become tender and translucent.
Add the flour, salt, pepper, celery seed, garlic powder, and thyme to the veggies, stirring with a rubber spatula to create a thick paste. Continue to sauté for 2 minutes.
Slowly add the milk and whisk until fully incorporated, then slowly add the chicken stock. Bring to a simmer, and whisk continuously until the mixture has thickened slightly.
Stir in the frozen peas and shredded chicken until fully incorporated.
Taste and season with more salt and pepper if needed, then transfer the filling to your greased baking dish.
Now it's time to make your lattice top! Click the below link to watch my video tutorial, and then you can follow the written steps below:
Roll out your puff pastry sheet onto a floured cutting board. You want to use a cutting board and flour it well so you can slide the lattice straight off of the board and onto the top of the pie.
Use a rolling pin to smooth out any creases and create an elongated rectangle, similar to the shape of your baking dish (if you're using an 8x8 square dish, you shouldn't need to roll it too much).
Starting on the longer side of your puff pastry, use a pizza cutter to slice into 8 even strips. Keep 4 of the strips going parallel to each other, and separate them by ~1 inch. Fold down the top of the 1st and 3rd strip and place another strip horizontally across, then unfold the 1st and the 3rd strips. Now fold up (from the bottom) the 2nd and 4th strips and place another strip horizontally across, then unfold the 2nd and 4th strips. Repeat twice more until you have your full lattice.
Use the pizza cutter to trim the ends of any strips that are uneven or too long. The lattice should be similar to the shape of your baking dish to it will cover the whole top of the pot pie.
Now it's time to shimmy your lattice off the cutting board and onto your pie. You want to do this nice and quick so it will stay in tact, but you'll be able to adjust any strips that get out of place.
Make your pastry wash by whisking one egg with 1 tsp of water. Brush the egg wash all over the top of your lattice, but note that you'll have extra egg wash and don't need to use all of it. Just coat it in a nice thin layer.
Place your pot pie on the middle rack of your oven and set a timer for 15 minutes. The lattice usually takes 15-20 minutes to get golden brown, but every oven will cook at different speeds. It may need a couple more minutes, so just use your judgement here.
Remove from oven and let the pot pie cool for at least 10 minutes before digging in!!
Be sure to take a pic & tag @thepreppedpalate in your creations 📸