This Classic Chicken Pot Pie, filled with tender chicken and delicious vegetables, is topped with flaky puff pastry and baked until golden.
Prep Time 20 minutesminutes
Cook Time 35 minutesminutes
Total Time 55 minutesminutes
Servings 10servings
Ingredients
3carrotspeeled and diced
2medium potatoespeeled and diced
1cupfrozen pearl onions
2tablespoonsbutter
2tablespoonsoil
2chicken breastsdiced
2teaspoonssaltdivided
½teaspoonground black pepper
2tablespoonsall-purpose flour
1 ½cupswhole milk
4 ½ouncesjarred sliced mushroomsdrained
1cupfrozen peas
Frozen puff pastrythawed
Cooking spray
1egg
1teaspoonwater
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
Allow the chicken pot pie to cool for at least 10-15 minutes before serving. Cooling will help the filling to set and thicken a bit.
Substitute the puff pastry with either canned or frozen biscuits split in half or a refrigerated pie crust.
May be stored unbaked for up to 48 hours (cover it well and don't add the egg wash until you're ready to bake). The baked, completely cooled pie may be stored, wrapped tightly, for up to three days.