This is the meal that gets everybody to the table at the same time. Something about a pot pie coming out of the oven pulls people out of their rooms. Nobody wants to eat it standing up over the sink, so they sit down, and then they stay sitting down. It buys you an hour of everyone in one room, which some weeks is the hardest thing to come by. And it’s one dish, so there’s no juggling sides or timing three things to land at once. You put it in the middle of the table and let people serve themselves.

Abi’s Chicken Pot Pie

The kind of chicken pot pie you make on a cold Sunday and then think about for the rest of the week.

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Prep Time 25

Cook Time 40

Total Time 1 5

Servings: 6

Ingredients Method

Ingredients

Filling

2 tbsp olive oil
5 boneless, skinless chicken thighs, cubed
1 yellow onion, diced
3 carrots, diced
3 celery stalks, diced
3–4 small potatoes, diced
4 cloves garlic, minced
1 cup frozen peas
2 tbsp flour
1½ cups chicken broth
4 oz cream cheese
1 tbsp garlic powder
1 tsp dried thyme
1 tsp Jane’s Krazy Mixed-Up Salt
1 tsp dry mustard
Dash of Worcestershire sauce
1–1½ tsp kosher salt, or to taste
Black pepper, to taste

For the crust

1 sheet puff pastry, thawed
1 egg
1 tbsp water

Method

Cook the chicken: Preheat oven to 400°F. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and nearly cooked through. Transfer to a plate and set aside.
Cook the vegetables: Add the onion, carrots, celery, and potatoes to the same pan. Cook for 7–10 minutes, until the onion is translucent and the vegetables begin to soften. Add the garlic and cook for another minute.
Season the filling: Add the garlic powder, thyme, Jane’s Krazy Mixed-Up Salt, dry mustard, salt, and black pepper. Sprinkle the flour over everything and cook for about 1 minute, stirring constantly.
Make it creamy: Slowly pour in the chicken broth, stirring as you go. Add the cream cheese and a dash of Worcestershire sauce. Stir until the cream cheese has melted and the sauce is smooth and creamy.
Finish the filling: Return the chicken to the pan and stir in the frozen peas. Simmer for 5–7 minutes, until the chicken is cooked through, the potatoes are tender, and the sauce has thickened. Taste and adjust the seasoning.
Assemble: Pour the filling into a greased baking dish. Lay the thawed puff pastry over the top and trim any significant excess, leaving enough to reach the edges of the dish. Cut a few small slits in the pastry to allow steam to escape.
Add the egg wash: Whisk together the egg and 1 tablespoon water. Brush evenly over the puff pastry.
Bake: Bake at 400°F for 30–35 minutes, until the filling is bubbling and the puff pastry is deeply golden and crisp.
Rest: Let the pot pie rest for 10–15 minutes before serving.

Abi’s Chicken Pot Pie