Chicken pie has always been a comfort food in my family, a dish that brings back warm memories of my late grandmother. She made it for sick neighbors, to celebrate new babies, and for cozy family dinners. While I’ve never quite matched her exact version, I’ve developed a simplified recipe that captures the same comforting flavor and has been enjoyed by many. My grandmother preferred a homemade crust and homemade chicken stock, and if you have the time those are lovely options. For a quicker, still-delicious approach I use puff pastry and a store-bought rotisserie chicken—both great shortcuts that save time without sacrificing taste.
Begin by thawing the puff pastry and melting a stick of butter in a deep skillet. Thawing the pastry while you prepare the filling ensures it’s ready when you need it.
Add your vegetables—typically diced onion, carrots, and celery—plus peas and corn if you like. Season generously with salt and pepper and sauté over medium heat for about 10 minutes, stirring occasionally, until the vegetables are tender.
Stir in 1/2 cup of all-purpose flour and cook for a few minutes to remove the raw flour taste. This forms a roux that will thicken the sauce.
Slowly whisk in 3 cups of chicken broth, mixing well to avoid lumps. The broth is the base of the savory sauce.
Next add 3 cups of heavy cream for a rich, velvety texture. You can substitute half-and-half or whole milk if you prefer a lighter sauce, but the filling will be thinner.
Season the mixture with garlic powder, onion powder, salt, pepper, and 1 tablespoon of Herbs de Provence. Stir frequently and bring the mixture to a gentle boil—this will thicken the sauce to a creamy consistency.
The sauce should become thick and coat the back of a spoon. If it feels too thin, cook a bit longer to reduce and concentrate the texture.
Stir in 3 cups of cooked, shredded chicken. Rotisserie chicken works great here for convenience and flavor.
Your creamy chicken filling is now ready—rich, flavorful, and full of tender vegetables and chicken.
Pour the filling into a greased 9×13-inch baking dish, spreading it evenly.
Top the filling with one and a half sheets of thawed puff pastry, covering the dish. Trim any excess and press the edges to seal.
Save any leftover puff pastry for another use, such as a cream cheese and jam pastry for breakfast.
Brush the puff pastry with an egg wash made from one beaten egg and one tablespoon of water. This step ensures a glossy, golden-brown finish. Bake in a preheated 400°F oven for 15–20 minutes, or until the pastry is puffed and deeply golden.
Let the pie rest for 5–10 minutes after baking to set the filling before slicing. The result is a comforting, flaky-topped chicken pie perfect for family meals or when you need a little extra comfort.
Recipe:
Ingredients:
- 1 stick (1/2 cup) butter
- 1 diced onion
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup corn
- 1 cup peas
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 3 cups chicken broth
- 3 cups heavy cream (or substitute half-and-half/whole milk for a lighter filling)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon Herbs de Provence
- 3 cups cooked, shredded chicken
- 1 package puff pastry sheets (use 1 1/2 sheets)
- 1 egg
- 1 tablespoon water
Directions:
- Preheat oven to 400°F (200°C).
- In a deep skillet, melt the butter over medium heat.
- Add the onion, carrots, celery, corn, and peas. Season with salt and pepper and cook about 10 minutes until tender.
- Whisk in the flour and cook 2–3 minutes to form a roux.
- Gradually add the chicken broth while stirring, then add the heavy cream.
- Season with garlic powder, onion powder, Herbs de Provence, salt, and pepper.
- Bring to a gentle boil, stirring frequently, until the sauce thickens.
- Stir in the shredded chicken until evenly combined.
- Pour the filling into a greased 9×13-inch baking dish.
- Cover the filling with one and a half sheets of thawed puff pastry, trimming and sealing the edges.
- Whisk together the egg and water and brush the pastry with the egg wash.
- Bake 15–20 minutes, or until the puff pastry is golden brown and puffed.
- Remove from the oven and let rest 5–10 minutes before serving.
@whatsmomcookin Chicken pie reminds me of my late grandma. I’ll never be able to make it as good as hers but I will always think of her sweet hugs when I make it. #chickenpie #comfortfood #puffpastry #grandma #family #dinner #madewithlove #yum #memories #food
♬ Sunshine – WIRA