Copycat Perkins Chicken Pot Pie
Description
Tender chicken, peas, carrots, and potatoes in a creamy herb gravy under a golden, flaky puff pastry crust — an easy copycat of the Perkins Restaurant & Bakery classic.
Ingredients
Filling:
- 4 tablespoons unsalted butter
- 1 small yellow onion, diced
- 2 stalks celery, diced
- 2 medium carrots, diced small
- 1 small Yukon Gold potato, peeled and diced small
- 1 clove garlic, minced
- ⅓ cup all-purpose flour
- 2½ cups chicken broth
- ½ cup heavy cream
- 3 cups cooked chicken, shredded or diced
- 1 cup peas, frozen
- ¾ teaspoon thyme, dried
- ½ teaspoon rubbed sage
- 1 teaspoon kosher salt, or to taste
- ½ teaspoon black pepper
Crust:
- 1 sheet puff pastry, thawed
- 1 large egg, beaten with 1 tablespoon water
Instructions
- Preheat the oven to 400°F. Melt the butter in a large skillet over medium heat. Add the onion, celery, carrots, and potato and cook 6 to 8 minutes until softened. Add the garlic and cook 30 seconds.
- Sprinkle in the flour and stir 1 to 2 minutes. Slowly whisk in the chicken broth, then the cream. Simmer 5 minutes until thick enough to coat a spoon.
- Stir in the chicken, peas, thyme, sage, salt, and pepper. Taste and adjust seasoning. Remove from heat and cool 5 minutes.
- Divide the filling among four 12-ounce oven-safe ramekins, leaving ½ inch of space at the top.
- Cut the puff pastry into four squares slightly larger than the ramekins. Drape over each, press the edges to seal, cut a steam vent, and brush with egg wash.
- Place on a baking sheet and bake 20 to 25 minutes until the pastry is puffed and deep golden and the filling is bubbling. Rest 5 minutes before serving.
Equipment
- Large skillet or Dutch oven
- Four 12-ounce oven-safe ramekins or crocks (or a 9-inch deep-dish pie plate)
- Baking Sheet
- Pastry Brush
Notes
Family-size: Pour the filling into a 9-inch deep-dish pie plate, top with a full pastry sheet, seal, vent, egg wash, and bake 30 to 35 minutes.
- Rotisserie chicken is the quickest option and adds extra flavor.
- Let the filling cool a few minutes before topping so the puff pastry rises properly.
- Freeze unbaked pies up to 3 months and bake from frozen, adding 15 to 20 minutes.
Nutrition
Serving: 1ServingCalories: 863kcalCarbohydrates: 55gProtein: 39gFat: 54gSaturated Fat: 22gPolyunsaturated Fat: 6gMonounsaturated Fat: 22gTrans Fat: 0.5gCholesterol: 192mgSodium: 1412mgPotassium: 765mgFiber: 5gSugar: 7gVitamin A: 6297IUVitamin C: 27mgCalcium: 89mgIron: 5mg