Chicken Pot Pie Recipe Kosher


Chicken pot pie is a classic comfort food dish that is perfect for a cozy dinner. This kosher version of the recipe is made with tender chicken, flavorful vegetables, and a rich, creamy sauce, all encased in a flaky pastry crust. It's a delicious and satisfying meal that the whole family will love.

Prep time: 30 minutes Cook time: 45 minutes


  • 2 cups cooked chicken, diced
  • 1 cup frozen peas
  • 1 cup frozen carrots
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup non-dairy milk
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 package kosher puff pastry, thawed
  • 1 egg, beaten (for egg wash)


  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat some oil over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent.
  3. Add the frozen peas and carrots to the skillet, and cook for a few minutes until they start to thaw.
  4. Sprinkle the flour over the vegetables, and stir well to coat everything evenly.
  5. Slowly pour in the chicken broth and non-dairy milk, stirring constantly to prevent lumps from forming.
  6. Add the diced chicken, dried thyme, salt, and black pepper to the skillet. Stir everything together, and let the mixture simmer for about 5 minutes until it thickens.
  7. Transfer the chicken and vegetable mixture to a 9-inch pie dish.
  8. Roll out the thawed puff pastry on a lightly floured surface until it is large enough to cover the pie dish.