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! 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.
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.
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…