Chicken Pot Pie - a classic chicken pot pie filled with tender chicken pieces and delicious vegetables, topped with puff pastry.
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.
Chicken Pot Pie - a classic chicken pot pie filled with tender chicken pieces and delicious vegetables, topped with puff pastry. Click To Tweet
How to Make Chicken Pot Pie
Prepare the Vegetables
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.
Make the Chicken Filling
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 minutes or until the sauce is thickened.
Add Vegetables to Filling
Add the carrots, potatoes, onions, mushrooms, peas and remaining salt. Stir gently to combine all the ingredients.
Make the Puff Pastry Topping
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.
Brush with Egg Wash and Bake
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 minutes before serving.
Enjoy!
More Savory Pie Recipes on Never Enough Thyme:
- Shepherd's Pie
- Beef and Stout Pie
- Chicken, Leek, and Mushroom Pie
- Italian Style Hand Pies with Marinara Dipping Sauce
- Chicken Pie
Chicken Pot Pie Recipes from Other Bloggers:
- Deep Dish Chicken Pot Pie from Baking Bites
- Ina Garten's Chicken Pot Pie
- Chicken Pot Pie from She Wears Many Hats
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Chicken Pot Pie
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.
Notes
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Brian Nagele
Seems like every time I come back to your website you have a new interesting thing for me to read. How do you stay so motivated? Do you research all of these posts before posting?
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Carrie Young
Looks delicious! I just have to add though I'm Pennsylvania Dutch and we call this Chicken Pie. Chicken pot pie is soupy and in a pot. It contains chicken, potatoes, square pot pie noodles, seasoned with salt pepper and saffron. Thanks for sharing this Chicken Pie recipe.
Nancy Koski
I just made this recipe and added thyme. It was the best pot pie I have ever had. In stead of the puff pastry, I used regular pie crust...worked out great.
Maribel
Hi Lana, I read most everyone's comment but did not come across what I had in mind about this recipe. You did not indicate what size pan /container to use nor how many servings this would yield (at least I did not see any comments, perhaps I overlooked it). Really appreciate if you could clear this up. Thanks.
Lana Stuart
It's difficult to give exact measurements, Maribel, since this is such a flexible recipe. I tried to convey that throughout the post. I simply choose a baking dish that will fit within the rolled out puff pastry. If I have filling left, I put it in a second smaller dish. Or sometimes, I cook the whole recipe in individual serving size dishes. You just do whatever works for you. The recipe as written makes about 8 servings.
Angelina
Hi Lana: I never made chicken pot pie, but I'd sure like to give it a try, since yours looks & sounds delicious! After reading several other recipes for this dish, I gather that when you serve it, you just spoon it out into a bowl with a piece of the pastry on top.... (since it seems to have the consistency of a stew). In other words, you can't slice it, right? Nevertheless, I like that your recipe calls for puff pastry instead of pie crust dough. I'm definitely going to try making this.
Lana Stuart
Yes, it is exactly that, Angelina. Basically a stew with the crust on top.
Pam
Lana, there is only just one of me, would it be possible to break this recipe down into perhaps two pot pies, the regular single serve size?
Lana Stuart
Sure, Pam. Just divide it however you like and place it in smaller containers.
Sherry
Such a wonderful recipe. The puff pastry adds a whole new dimension to this old-time favorite. Served this to my family last night and they loved it. They even went back for seconds and thirds! Next time, I may make the pie as usual and try cutting some extra puff pastry into squares and bake them off to serve those with the pot pie. Don't know if it will work, but I'll give it a try. Thanks for a really nice recipe.
Lana Stuart
Thank you, Sherry! I'm so glad that your family enjoyed it. I like your idea of baking some of the puff pastry separately. I think I'll try that myself.