American · Members
Chicken Pot Pie
Tender chicken and vegetables in a creamy thyme gravy under a flaky golden puff pastry lid. Comfort food made weeknight friendly.
- Flaky puff pastry lid
- Creamy thyme gravy
- Make-ahead filling
Chicken pot pie is the dinner that makes everyone linger at the table. Our version skips homemade pie dough and uses store-bought puff pastry for a tall, flaky, buttery lid. The filling cooks raw chicken thighs right in the pot, so there is no need to poach a bird first. A splash of milk and fresh thyme turn the broth into a silky gravy that bubbles up around the crust.
Instructions
Heat the oven to 400 degrees F with a rack in the center position.
Members-only recipe
Unlock the rest of this recipe
You are seeing the first 2 ingredients and step 1 of 11. Join the club for every ingredient, every step, our test-kitchen tips and nutrition for all 175 recipes.
Try it free for 15 days, then $8.99/month or $89.99/year. Cancel anytime.
Already a member? Sign in
