05/18/2026
The holidays just leveled up. This chicken pot pie is flaky, golden, and packed with flavor thanks to a spoonful of
Ingredients
- 4 chicken legs, bone-in, skin-on
- Kosher salt and freshly ground black pepper
- 1 Tbsp. neutral oil
- 5 Tbsp. unsalted butter
- 2 shallots, finely chopped
- 1 tsp. fresh thyme leaves
- ½ cup all-purpose flour
- 2 tsp. Knorr Premium Chicken Flavor Base
- 3 cups hot water
- 1 cup heavy cream
- 4 carrots, finely chopped
- 4 celery stalks, finely chopped
- 1 cup frozen peas, defrosted
- 2 tsp Worchestershire
- 1 sheet frozen puff pastry, thawed
- 1 large egg, beaten
Preparation
1. Season chicken legs generously with salt and pepper. Heat a large skillet over medium-high and add oil. Cook chicken skin-side down until deeply golden and rendered, 6–8 minutes. Flip and cook another 3–4 minutes. Reduce heat to medium-low, cover, and cook until chicken is cooked through and tender, 20–25 minutes. Transfer to a plate and let cool slightly. Remove skin and bones; shred meat.
2. Preheat oven to 350°F. Return skillet to medium heat and add butter. Add shallots and thyme; cook, stirring occasionally, until softened and fragrant, about 5 minutes.
3. Mix Knorr Premium Chicken Flavor Base into hot water. Sprinkle flour over the mixture and cook, stirring, until no dry spots remain, about 1 minute. Whisk stock ½ cup at a time into the flour mixture until smooth, add cream, carrots, and celery. Continue to cook, stirring occasionally until mixture is thick enough to coat the back of a spoon and carrots have softened, 7-8 minutes.
4. Add shredded chicken and peas toss to coat. Season with Worchestershire, salt, and pepper to taste.
5. Transfer filling into a shallow baking dish. Roll out puff pastry just enough to fit the dish. Drape pastry over filling, crimp edges, and cut a few vents to release steam. Brush with egg wash.
6. Bake until pastry is puffed and deeply golden and filling is bubbling at the edges, 45 minutes. Let rest 5 minutes before serving.
