Chicken Pot Pie

by Lana Stuart on November 11, 2011 · 45 comments

Chicken Pot Pie from Never Enough Thyme @NevrEnoughThyme #chickenpotpie #chicken #potpie

Earlier this week I posted a recipe for classic macaroni and cheese. One of the most basic recipes and one which I think every cook should have in their recipe box. Today I’m continuing with that same concept of good, solid, basic recipes by sharing with you my recipe for a classic Chicken Pot Pie. Just like with the macaroni and cheese, this is a basic recipe for a classic dish. You can take away whatever you don’t like and add what you do. If your kids positively refuse to eat mushrooms, take those out! If you really like sliced, boiled eggs in your pot pie, add some in! Want more carrots and peas? Okay, toss in a few more. The measurements I give are just guidelines. What you do with them is all up to you.

Veggies for Chicken Pot Pie

To get started on this simple pot pie, put the diced carrots and potatoes along with the frozen pearl onions in a dish, cover it with plastic wrap, and microwave them for 8 minutes. Or until they’re tender. They’re going to cook some more in the pot pie, so don’t fret over whether they’re perfect.

Chicken Pot Pie

In a large, deep skillet, melt the butter and oil over medium-high heat. Add the diced (bite-sized pieces) chicken, salt and pepper and cook, stirring frequently, until the chicken is no longer pink. Sprinkle the flour over the chicken in the pan. Stir for a minute or two until the chicken is well coated and the flour is just barely cooked. Add the milk slowly, stirring all the time. Bring the mixture to a boil. Reduce the heat to medium-low and cook, stirring occasionally, for five minute or until the sauce is thickened.

Adding final ingredients to Chicken Pot Pie

Add the carrots, potatoes, onions, mushrooms, peas and remaining salt. Stir gently to combine all the ingredients.

Making pastry top for Chicken Pot Pie

Unfold the thawed puff pastry onto a lightly floured surface. Gently roll with a rolling pin just to even out the pastry and seal up any cracks from the folds. Invert the cooking dish onto the pastry and cut out pastry one-inch larger than the dish. Spray the inside of the cooking dish lightly with cooking spray. Fill with the chicken mixture. Top the dish with the puff pastry. Cut a vent in the top of the pastry. I like to cut an “X” in the top and fold the points back. Just do whatever you like.

Chicken Pot Pie ready for oven

Place the pot pie on a baking sheet. Beat the egg and water together in a small bowl. Brush over the pastry. I had enough filling to do two pot pies using one large and one medium gratin dish. So I needed two sheets of puff pastry. You’ll just have to judge based on the size of your dish and the amount of filling you make.

Bake for 10 minutes. Cover the pastry loosely with aluminum foil to prevent burning and cook for an additional 25 minutes.

Remove from the oven and allow to cool for at least 10 minute before serving.

Enjoy!

Chicken Pot Pie

Rating: 51

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Chicken Pot Pie

Classic chicken pot pie with a puff pastry top

Ingredients

  • 3 carrots, peeled and diced
  • 2 medium potatoes, peeled and diced
  • 1 cup frozen pearl onions
  • 2 tblsp. butter
  • 2 tblsp. oil
  • 2 chicken breasts, diced
  • 2 tsp. salt, divided
  • ½ tsp. ground black pepper
  • 2 tblsp. all-purpose flour
  • 1 ½ cups whole milk
  • 4.5 oz. jar sliced mushrooms, drained
  • 1 cup frozen peas
  • Frozen puff pastry, thawed
  • Cooking spray
  • 1 egg
  • 1 tsp. water

Instructions

  1. Preheat oven to 425 degrees.
  2. Place the carrots, potatoes and frozen pearl onions in a microwave safe bowl. Cover with plastic wrap.
  3. Microwave on high for 8 minutes.
  4. Meanwhile, heat the butter and oil in a large skillet over medium-high heat.
  5. Add the diced chicken breast. Sprinkle with 1 teaspoon salt and pepper.
  6. Cook, stirring often, until the chicken is no longer pink.
  7. Sprinkle the flour over the chicken in the pan. Stir until the chicken is well coated with flour.
  8. Slowly pour in the milk, bring to a boil, reduce the heat to medium-low, and cook for five minutes or until slightly thickened.
  9. Add the carrots, potatoes, onions, mushrooms, peas and remaining salt. Stir gently to combine all the ingredients.
  10. Unfold the thawed puff pastry onto a lightly floured surface. Roll pastry to seal any cracks.
  11. Invert a cooking dish onto the pastry and cut out pastry one-inch larger than the dish.
  12. Spray the inside of the cooking dish lightly with cooking spray. Fill with the chicken mixture.
  13. Top the dish with the puff pastry. Cut a vent in the top of the pastry.
  14. Beat the egg and water together in a small bowl. Brush over the pastry.
  15. Place the prepared pot pie on a baking sheet. Bake for 10 minutes.
  16. Cover the pastry loosely with aluminum foil to prevent burning and cook for an additional 25 minutes.
  17. Remove from the oven and allow the cool for at least 10 minutes before serving.

Notes

All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.

http://www.lanascooking.com/2011/11/11/chicken-pot-pie/

Other chicken pot pie recipes you might enjoy from around the internet:

What I was writing about…

Never miss a recipe!
Subscribe now to receive new posts by email.

Enter your email address below to get each new post via email. We promise we'll never send spam or give your email address to anyone else. Really.

{ 44 comments… read them below or add one }

1 Barbara | Creative Culinary November 11, 2011 at 4:17 pm

This looks wonderful Lana and one of those times when I’m glad I have some frozen pastry…I could whip it up so quickly and I need something warm in my tummy!

Reply

2 Lana November 12, 2011 at 10:56 am

It’s definitely quick and easy, Barbara. And I really enjoy using the frozen puff pastry for this.

Reply

3 Kathleen November 11, 2011 at 5:48 pm

Oh man this looks gorgeous!!!

Reply

4 Lana November 12, 2011 at 10:56 am

Thanks, Kathleen!

Reply

5 Zesty Cook November 11, 2011 at 6:08 pm

I love the theme of posting simple recipes—keep ‘em coming!

Reply

6 pam rauber November 11, 2011 at 6:24 pm

I am going to have to try this. I have never made a pot pie so to speak only a copy of my mother’s recipe without pie crust. Boil a chicken, chop the meat and put in the same soupy mixture of preferred ingredients as above then ladle over biscuits or toast. For whatever the reason I always felt my way was the less caloric. Bread is bread and your’s looks much more appetizing. Frozen pastry puff. I’m doing it and will post referencing your blog as my inspiration.

Reply

7 Lana November 12, 2011 at 10:57 am

Great, Pam! I’d love to know how it turns out for you.

Reply

8 Gio November 11, 2011 at 8:09 pm

i was lucky enough to see your recipe on my twitter feed since you submitted this on tasteologie. i’ve always wanted a nice recipe for pot pie, so maybe i’ll use yours. i really like your blog! havent really perused it through and through, but im really drawn to rustic feel-good home cooking, so i might as well be a regular visitor! :)

Reply

9 Lana November 12, 2011 at 10:58 am

Welcome, Gio. Hope you’ll visit again.

Reply

10 Neena November 11, 2011 at 8:38 pm

This is beautiful. Good job. Wish I had some on this cold night.

Reply

11 Lana November 12, 2011 at 10:58 am

Wish you were here. I’d make one for you.

Reply

12 Shelby November 12, 2011 at 4:20 am

I haven’t had chicken pot pie in a long time, this looks comforting and warm AND delicious!

Reply

13 Anne @ Quick and Easy Cheap and Healthy November 12, 2011 at 8:33 am

That looks like such delicious comfort food!

Reply

14 Bunkycooks November 12, 2011 at 9:19 am

What a perfect dish to have for these cold nights! This is one of our favorite comfort foods.

Reply

15 Lana November 12, 2011 at 10:59 am

One of ours, too, Gwen.

Reply

16 Mari @ Mari's Cakes November 12, 2011 at 11:49 am

Perfect pot pie! It looks scrumptious, Lana :)

Have a wonderful weekend.

Reply

17 Lana November 12, 2011 at 7:51 pm

Thank you, Mari! Hope your weekend is nice.

Reply

18 Candace November 12, 2011 at 7:03 pm

I have been looking for a chicken pot pie recipe and with yours, I have found it. I’m trying it this weekend. It looks fantastic! Thanks!

Reply

19 Lana November 12, 2011 at 7:51 pm

Great! Hope you enjoy it.

Reply

20 claudia lamascolo November 13, 2011 at 7:02 am

Salivating! at 7am wonderful gravy and veggie shot here!

Reply

21 Rachel Willen@Foodfix November 13, 2011 at 8:46 am

This recipe looks simple and wonderful. Just had a birthday dinner out with my son in a restaurant famous for it’s “comfort food” here in NY. His girlfriend ordered the CPP and it was sadly dissapointing….gloppy and full of stale dried herbs. I think I’ll forward this recipe to her so she can make herself a satisfying one! It looks delicious.

Reply

22 Faith November 13, 2011 at 8:59 pm

Lana, thanks so much for stopping by my blog and leaving that sweet comment! Your blog is beautiful and this pot pie is really a work of art…it looks amazing!

Reply

23 Melissa Loh November 13, 2011 at 10:32 pm

Those pies look as pretty as a picture. I wonder how well they’d turn out in single serve ramkins.

Reply

24 Lana November 14, 2011 at 7:02 am

Melissa – They would be perfect for single portions! Works very well that way.

Reply

25 Heather | Farmgirl Gourmet November 14, 2011 at 11:39 am

GORGEOUS Lana. I don’t know if I’d have the heart to dive the spoon into that perfectly browned crust. Now I want Sage Butter from Barb AND Chicken Pot Pie. :)

xoxo
Heather

Reply

26 Kayla @ Sheriff of the Kitchen November 15, 2011 at 12:23 am

Your chicken pot pie looks beautiful! I love that you used a puff pastry top, I bet it helps to lighten it up instead of a traditional pie pastry crust. I’m definitely going to try that!

Reply

27 Candy November 16, 2011 at 1:28 pm

Absolutely gorgeous! Pot pie is one of my family’s favorite meals!

Reply

28 Diane {Created by Diane} November 17, 2011 at 12:18 am

looks great!

Reply

29 Nancy@acommunaltable November 17, 2011 at 12:35 pm

I think I am just gonna have to come to your house for dinner Lana – I could dive right in.. even at 10 am in the morning!!

Reply

30 Jenny - Sugar Loco December 21, 2011 at 10:08 am

YUM!!!

Reply

31 Tina January 26, 2012 at 12:15 am

Made this tonight after seeing your recipe on Tastespotting! It was my boyfriend and I’s first attempt at ever making chicken pot pie and working with puff pastry. Thank you for such an easy to follow recipe and it was quite good although we added some celery that needed to be used up and didn’t have pearl onions so we substituted for chopped yellow onions instead. Came out great :)

Reply

32 Lana January 26, 2012 at 1:09 pm

So glad you enjoyed it, Tina.

Reply

33 bats January 31, 2013 at 2:52 am

This was AMAZING! I made it and everyone LOVED it! My problem is, my puff pastry didnt rise – perhaps I over-rolled it. Do you have any tips on making puff pastry puff?

Reply

34 Lana January 31, 2013 at 9:04 am

That’s a great question, Bats. It can happen if you over handle the pastry, if it gets too warm before it goes in the oven, or if the oven isn’t quite hot enough. Puff pastry is layers and layers of butter and flour. It’s the butter between the layers that makes it puff when it hits the hot oven. The release of steam from the suddenly melting butter “puffs” the pastry giving you that beautiful separation and flakiness.

Next time try thawing the puff pastry in the fridge overnight and working with it quickly. Roll it out, top the pie, and pop it straight into the oven.

Reply

35 Chantelle June 9, 2013 at 1:24 pm

OMG Thank you so much, I just made this today, and I have to say it was simple enough for even me to follow AND it was deeeeeeeelicious. So comforting and flavourful and yummy.

I can’t thank you enough, this is definitely going to be a regular go-to dish.

Reply

36 Carolyn December 21, 2013 at 9:55 am

Can the baked pie be frozen & re-heated? If yes, I need reheating instructions please. Have heard that already-baked puff pastry does not re-heat successfully. Comments?

Reply

37 Lana Stuart December 21, 2013 at 11:47 am

Carolyn – I’m sorry but I haven’t ever frozen this pot pie so I can’t give you exact directions. However…if I was going to do that, I’d freeze the pot pie filling then, when ready to cook, I’d thaw it and put the puff pastry topping on before cooking.

Reply

38 holly26 January 24, 2014 at 7:50 pm

I made this for my 1 & 3 yr old picky eaters with broccoli instead of mushrooms & two pinches of cumin & we had no food thrown on the floor :) Thank you for the recipe it turned out fantastic!

Reply

39 Nancy February 4, 2014 at 3:16 pm

Can you make this recipe with two crusts? I really like top and bottom and would like to know how to do it. It sounds so good.

Reply

40 Lana Stuart February 4, 2014 at 4:27 pm

Hi Nancy. Thanks for asking! This recipe uses puff pastry. If you put puff pastry on the bottom of the pie, you’d wind up with a wet, gooey mess. It just wouldn’t cook. To make a double crust chicken pot pie, you’d need to follow a recipe that uses a standard pie crust with a bit thicker filling as well.

Reply

41 nancy February 6, 2014 at 11:32 am

What’s the best type of dish to prepare this in?

Reply

42 Lana Stuart February 6, 2014 at 11:36 am

I normally use a ceramic baking dish. Really any dish that is oven safe can be used.

Reply

43 Roger June 23, 2014 at 1:59 pm

Made this last evening for a casual dinner party and it was one of the best pot pies we’ve ever had. The filling would be good over biscuits. Not always having puff pastry on hand, have you ever made this like a hunters pie with mashed potatoes on top instead of potatoes in the filling. If so, how long would you bake it? Thanks, Roger

Reply

44 Lana Stuart June 23, 2014 at 2:04 pm

Glad you enjoyed it! I haven’t made it with a potato topping. The baking time probably be similar. Just watch and don’t let the potatoes get too brown.

Reply

Leave a Comment

{ 1 trackback }

Previous post:

Next post:

Real Time Web Analytics