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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.
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.
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.
Add the carrots, potatoes, onions, mushrooms, peas and remaining salt. Stir gently to combine all the ingredients.
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.
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!
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
- Preheat oven to 425 degrees.
- Place the carrots, potatoes and frozen pearl onions in a microwave safe bowl. Cover with plastic wrap.
- Microwave on high for 8 minutes.
- Meanwhile, heat the butter and oil in a large skillet over medium-high heat.
- Add the diced chicken breast. Sprinkle with 1 teaspoon salt and pepper.
- Cook, stirring often, until the chicken is no longer pink.
- Sprinkle the flour over the chicken in the pan. Stir until the chicken is well coated with flour.
- Slowly pour in the milk, bring to a boil, reduce the heat to medium-low, and cook for five minutes or until slightly thickened.
- Add the carrots, potatoes, onions, mushrooms, peas and remaining salt. Stir gently to combine all the ingredients.
- Unfold the thawed puff pastry onto a lightly floured surface. Roll pastry to seal any cracks.
- Invert a 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.
- Beat the egg and water together in a small bowl. Brush over the pastry.
- Place the prepared pot pie on a baking sheet. 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 the cool for at least 10 minutes before serving.
Other chicken pot pie recipes you might enjoy from around the internet:
- Deep Dish Chicken Pot Pie from Baking Bites
- For the Love of Cooking’s Chicken Pot Pie
- Chicken Pot Pie with Herbed Potato Crust from Cheeky Kitchen
- Ina Garten’s Chicken Pot Pie
- Chicken Pot Pie from She Wears Many Hats
What I was writing about…
- One year ago: Cheesy Chili Cornbread
- Two years ago: Braggin’ on BeeBop
{ 35 comments… read them below or add one }
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!
It’s definitely quick and easy, Barbara. And I really enjoy using the frozen puff pastry for this.
Oh man this looks gorgeous!!!
Thanks, Kathleen!
I love the theme of posting simple recipes—keep ‘em coming!
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.
Great, Pam! I’d love to know how it turns out for you.
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! :)
Welcome, Gio. Hope you’ll visit again.
This is beautiful. Good job. Wish I had some on this cold night.
Wish you were here. I’d make one for you.
I haven’t had chicken pot pie in a long time, this looks comforting and warm AND delicious!
That looks like such delicious comfort food!
What a perfect dish to have for these cold nights! This is one of our favorite comfort foods.
One of ours, too, Gwen.
Perfect pot pie! It looks scrumptious, Lana :)
Have a wonderful weekend.
Thank you, Mari! Hope your weekend is nice.
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!
Great! Hope you enjoy it.
Salivating! at 7am wonderful gravy and veggie shot here!
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.
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!
Those pies look as pretty as a picture. I wonder how well they’d turn out in single serve ramkins.
Melissa – They would be perfect for single portions! Works very well that way.
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
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!
Absolutely gorgeous! Pot pie is one of my family’s favorite meals!
looks great!
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!!
YUM!!!
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 :)
So glad you enjoyed it, Tina.
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?
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.
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.
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