Country Club Chicken Pot Pie

Craving a cozy, gourmet meal for two? This Easy Country Club Chicken Pot Pie recipe delivers all the comfort of classic pot pie with a touch of elegance. Featuring flaky, golden puff pastry and a creamy, flavorful chicken and vegetable filling, this recipe is perfect for a special dinner or a comforting weeknight treat. Learn how to make this delicious chicken pot pie with simple ingredients and step-by-step instructions. Ideal for small families or couples, this homemade chicken pot pie is sure to impress.

Ingredients

• 1 sheet frozen puff pastry, thawed

• 1 egg (for egg wash)

• 1 tbsp water (for egg wash)

• 1 tbsp butter (for sautéing)

• 1 medium carrot, oblong cut

• 1 celery stalk, cut into wedges

• ½ small onion, diced

• 1 clove garlic, minced

• ¼ cup sliced mushrooms (optional)

• ½ tsp salt

• ¼ tsp black pepper

• ¼ tsp thyme

• 1½ tbsp flour

• ½ tbsp butter (for roux)

• 1 cup chicken stock

• ½ cup heavy cream

• 1 cup cooked, diced chicken

Directions

1. Preheat oven to 400°F. Thaw one sheet of frozen puff pastry and cut it into two squares, slightly larger than the bowls you’ll serve in. Place on a parchment-lined baking sheet, brush with an egg wash (1 beaten egg with 1 tbsp water), and bake for 15-18 minutes until golden brown and puffed. Set aside.

2. In a medium saucepan over medium heat, melt 1 tbsp butter. Add 1 medium carrot (oblong cut) and sauté for 2 minutes. Add 1 celery stalk (cut into wedges) and cook for another 2 minutes. Add ½ small onion (diced) and cook until soft, about 3 minutes. Add 1 clove garlic (minced) and stir for 30 seconds. If using, add ¼ cup sliced mushrooms and cook for 1 minute. Season with ½ tsp salt, ¼ tsp black pepper, and ¼ tsp thyme.

3. Sprinkle in 1½ tbsp flour, stirring constantly to form a roux. Add ½ tbsp butter to help incorporate the flour. Slowly pour in 1 cup chicken stock, stirring until smooth. Bring to a simmer, then add ½ cup heavy cream. Stir in 1 cup cooked, diced chicken. Simmer until thick, about 5 minutes.

4. Spoon the hot filling into two bowls and place a baked puff pastry square on top of each. Serve immediately.