Cyman Huang

Holiday

Chicken Pot Pie

A festive main from Savor the Holidays — 6 servings.

75 min total 6 servings MainsEntertaining · Holiday · Kid-Friendly
Cyman Huang

Recipe by Cyman Huang

Cooked, styled and photographed in his kitchen.

Chicken Pot Pie

Chicken Pot Pie is part of Cyman Huang’s Savor the Holidays collection, written for generous seasonal tables and memorable gatherings.

Watch it come together

Savor the Holidays video preview
Savor the HolidaysInstagram @CymanSayz

Ingredients

  • 2 tablespoons butter
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 2 cups cooked chicken, diced
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • 1 sheet puff pastry, thawed
  • 1 egg, beaten

Method

  1. 1

    Preheat your oven to 400°F (200°C).

  2. 2

    In a large skillet, melt the butter over medium heat. Add the diced onion, carrots, celery, and minced garlic. Sauté until the vegetables are tender, about 5 minutes.

  3. 3

    Sprinkle the flour over the vegetables and stir well to coat. Cook for an additional 1-2 minutes to cook off the raw flour taste.

  4. 4

    Slowly pour in the chicken broth while stirring constantly, followed by the milk. Continue stirring until the mixture thickens and comes to a simmer.

  5. 5

    Add the diced chicken, frozen peas, dried thyme, salt, and pepper to the skillet. Stir to combine all the ingredients. Cook for another 5 minutes to heat through.

  6. 6

    Transfer the mixture to a 9-inch pie dish or individual ramekins.

  7. 7

    Roll out the puff pastry sheet on a lightly floured surface to fit the size of your pie dish or ramekins.

  8. 8

    Place the puff pastry over the filling, pressing the edges against the dish to seal. Cut a few slits in the pastry to allow steam to escape during baking.

  9. 9

    Brush the top of the pastry with the beaten egg to give it a golden shine.

  10. 10

    Place the Chicken Pot Pie dish or ramekins on a baking sheet to catch any spills. Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown.

  11. 11

    Remove from the oven and let the Chicken Pot Pie cool for a few minutes before serving.

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