Good Chicken Pot Pie Recipe
Description
This good chicken pot pie recipe is a classic comfort food that's sure to be a hit with the whole family. It has a creamy filling with chunks of chicken, carrots, and peas. The topping is a golden, flaky, buttery puff pastry crust. It is the ultimate in comfort food and a great way to use up leftovers. It is hearty, filling, and delicious. It's the perfect meal to warm you up on a cold winter night.
Prep Time
This recipe takes about 45 minutes to prepare, including prepping and chopping the vegetables, cooking the chicken, and assembling the pot pie.
Cook Time
The pot pie will need to bake for about 30 minutes until the filling is bubbling and the crust is golden brown.
Ingredients
For the filling:
- 2 tablespoons butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cups cooked, shredded chicken
- 1/3 cup all-purpose flour
- 2 cups chicken stock
- 1/2 cup frozen peas
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped
For the crust:
- 2 sheets puff pastry, thawed
- 1 egg, beaten
- 1 tablespoon water
- Coarse sea salt, for sprinkling
Instructions
1. Preheat the oven to 350 degrees F. Grease a 9-inch pie dish with butter.
2. In a large skillet over medium heat, melt the butter. Add the onion and garlic and cook until softened, about 5 minutes. Add the carrots and celery and cook until just tender, about 5 minutes. Add the chicken and cook until heated through, about 3 minutes.
3. Sprinkle the flour over the vegetables and chicken and stir to combine. Cook for 1 minute. Gradually add the chicken stock, stirring to combine. Cook until the mixture thickens, about 5 minutes.
4. Add the frozen peas, thyme, oregano, salt, and pepper and stir to combine. Cook for 1 minute. Remove from the heat and stir in the chopped parsley. Pour the mixture into the prepared dish.
5. Cut each sheet of puff pastry into 4 equal pieces. Place the pieces on top of the filling, pressing the edges to seal. In a small bowl, whisk together the egg and water. Brush the egg wash over the top of the pastry.
6. Sprinkle the top of the pastry with coarse sea salt. Bake for 25-30 minutes, until the filling is bubbling and the pastry is golden brown. Let cool for 10 minutes before serving.
Equipment
You'll need a 9-inch pie dish, a large skillet, a whisk, and a pastry brush for this recipe.
Notes
You can use store-bought rotisserie chicken for this recipe, or use leftover cooked chicken. You can also use other vegetables, such as potatoes, mushrooms, corn, or green beans. You can also add some shredded cheese to the filling for an extra cheesy pot pie.
Nutrition: Per Serving
Calories: 500
Fat: 25g
Carbohydrates: 38g
Protein: 24g
Fiber: 3g
Sugar: 3g
Recipe Tips
- To get a golden, flaky crust, use cold butter and ice-cold water when making the pastry.
- The filling can be made ahead of time and refrigerated for up to 3 days before baking.
- To avoid a soggy bottom crust, make sure to pre-bake the crust before adding the filling.
- To make this recipe vegan, use vegan butter and vegetable stock and omit the chicken.
- To make this recipe gluten-free, use gluten-free pastry or a gluten-free flour blend.
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