Chicken Pot Pie
Why Make This Recipe
Chicken Pot Pie is a comforting and hearty meal that brings a taste of home to your table. It’s perfect for family dinners or when you’re craving something warm and satisfying. This recipe combines tender chicken with a creamy filling and flaky pastry, making it a favorite for many. Plus, it’s a great way to use leftover chicken, and you can customize the veggies to your liking.
How to Make Chicken Pot Pie
Ingredients
- 1 to 2 packages frozen puff pastry, thawed
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic, roughly chopped
- 3 stalks celery, diced
- 1 cup frozen pearl onions
- 3 carrots, sliced into 1/4-inch rounds
- 1/3 cup all-purpose flour
- 2 1/2 cups low-sodium chicken broth
- 1/4 cup Cognac or brandy (or more chicken broth)
- 3/4 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 cup heavy cream
- 1 tablespoon chopped fresh thyme
- 3-4 cups shredded cooked chicken
- 1 cup frozen peas
- 1 egg
Directions
Preheat your oven to 425 degrees F. Line a baking sheet with aluminum foil. Dust a clean surface with flour and roll out the puff pastry. Cut circles larger than your soup bowls and refrigerate them.
In a sauté pan, melt the butter over medium heat. Add the diced onion, garlic, celery, frozen pearl onions, and sliced carrots. Sauté for 8-10 minutes until the vegetables soften.
Stir in the flour and cook for 2 minutes. Then, pour in the chicken broth, Cognac (or more chicken broth), salt, and white pepper. Bring the mixture to a boil, then let it simmer until it thickens.
Off the heat, stir in the heavy cream, thyme, shredded chicken, and green peas.
Ladle the filling into the bowls, but don’t overfill them.
Beat the egg with a little water and brush it around the edges of the bowls. Cover them with the pastry rounds, pressing the edges to seal. Brush the tops with the egg wash and make a slit in the pastry.
Bake for 20-25 minutes or until the tops are golden brown. Let them cool for 10 minutes before serving.
How to Serve Chicken Pot Pie
Serve Chicken Pot Pie warm from the oven. You can pair it with a fresh green salad or crusty bread for a complete meal. Enjoy it right in the bowls or transfer the filling to a plate for a more formal dinner.
How to Store Chicken Pot Pie
To store Chicken Pot Pie, let it cool completely, then cover it with plastic wrap or aluminum foil. You can keep it in the refrigerator for up to 3 days. To reheat, place it in the oven at 350 degrees F until warmed through. If you have leftover filling without the pastry, you can store that separately in the same way.
Tips to Make Chicken Pot Pie
- Use leftover chicken for a quick prep.
- Feel free to add your favorite vegetables such as mushrooms or green beans.
- Ensure the pastry is properly sealed to keep the filling inside while baking.
- For a richer flavor, use homemade chicken broth.
Variation
You can make Chicken Pot Pie with different types of protein like turkey or even a vegetarian version by using mushrooms and a variety of vegetables. Swap puff pastry for a biscuit topping for a different twist.
FAQs
Can I freeze Chicken Pot Pie?
Yes, you can freeze it before baking. Assemble the pie, cover well, and freeze for up to 3 months. Bake from frozen, adding extra time.
What can I substitute for heavy cream?
If you need a lighter version, you can use half-and-half or a mixture of milk and butter.
How long does it take to make Chicken Pot Pie?
The total time to make Chicken Pot Pie is about 1 hour from prep to baking.
Chicken Pot Pie
Ingredients
Method
- Preheat your oven to 425 degrees F.
- Line a baking sheet with aluminum foil.
- Dust a clean surface with flour and roll out the puff pastry.
- Cut circles larger than your soup bowls and refrigerate them.
- In a sauté pan, melt the butter over medium heat.
- Add diced onion, garlic, celery, frozen pearl onions, and sliced carrots. Sauté for 8-10 minutes until the vegetables soften.
- Stir in the flour and cook for 2 minutes.
- Pour in the chicken broth, Cognac (or more chicken broth), salt, and white pepper. Bring the mixture to a boil, then let it simmer until it thickens.
- Off the heat, stir in the heavy cream, thyme, shredded chicken, and green peas.
- Ladle the filling into the bowls, but don’t overfill them.
- Beat the egg with a little water and brush it around the edges of the bowls.
- Cover them with the pastry rounds, pressing the edges to seal.
- Brush the tops with the egg wash and make a slit in the pastry.
- Bake for 20-25 minutes or until the tops are golden brown.
- Let them cool for 10 minutes before serving.