Traditional Homemade Chicken Pot Pie Recipe

Line a baking sheet with parchment paper. On a lightly floured surface, roll out the pastry dough with a floured rolling pin. Transfer to the baking sheet, cover with plastic wrap, and refrigerate while preparing pie filling.

Combine the broth, quartered onion, bay leaves, peppercorns, and thyme sprigs in a large pot over high heat. Bring to a boil, reduce the heat, and simmer for 30 minutes.

Add the chicken breasts. Raise the heat and return to a boil. Reduce heat and simmer for 10 to 15 minutes, until the chicken is just cooked through.

Transfer chicken to a plate and set aside. Strain the stock and set aside 2½ cups. Reserve the remaining stock for another use. When the chicken is cool to the touch, cut it into bite-size chunks and set aside.

Preheat oven to 375 degrees F. Melt the butter in a large skillet over medium heat. Add the pearl onions and carrots. Cook, stirring occasionally, for about 5 minutes.

Add the mushrooms and peas and cook another 5 minutes. Stir in the flour and cook 1 minute more. Add the reserved stock and the milk, stirring constantly.

Cook until the sauce begins to thicken, about 5 minutes. Remove from the heat and add the chicken, the chopped thyme, salt, and pepper. Spoon into four 2-cup individual ovenproof bowls. Set aside.

Remove the pastry from the refrigerator and cut into four circles, using the empty bowls as a guide. Place one circle on each pot pie and press around the edges to seal the pastry to the bowl.

Cut a vent in the center. Using a pastry brush, brush the outer surface of each pie with egg wash. Bake for about 35 minutes until the pastry is puffed and dark golden brown.