Chicken Pot Pie

introduction

Chicken Pot Pie is a comforting and delicious dish that brings together tender chicken, vegetables, and a creamy sauce all wrapped in flaky pastry. This classic recipe is perfect for family dinners or cozy nights at home, making it a favorite among many.

why make this recipe

Making Chicken Pot Pie is rewarding and satisfying. It uses simple ingredients and offers a warm, hearty meal that’s easy to prepare. Plus, it’s a great way to use leftover chicken or vegetables. Homemade Chicken Pot Pie is not only healthier than store-bought options, but it also fills your home with delightful aromas, making it a wonderful dish to share with loved ones.

how to make Chicken Pot Pie

Ingredients:

• 600 g/1.2lb chicken breast (or boneless thighs)
• 2 cups milk (any fat %)
• 1 cup chicken broth (stock)
• 2 tsp chicken or vegetable stock powder
• 2 sprigs thyme (optional)
• 1 large onion (chopped)
• 2 large carrots (3 small, chopped)
• 3 celery ribs (chopped)
• 2 garlic cloves (minced)
• 50g / 3 tbsp butter
• 1 tsp dried thyme
• 1/3 cup white wine (sub more chicken stock)
• 1/3 cup flour
• 1/2 cup grated parmesan
• 1/2 tsp black pepper
• 1 cup frozen peas (no need to thaw)
• 2 sheets puff pastry (enough to cover pots, with drape)
• 1 egg (lightly whisked)

Directions:

1. Chicken: Cook the chicken in a pot of boiling water for about 15-20 minutes until it is fully cooked. Remove, let cool, and shred into pieces.

2. Chicken Pot Pie: In a large pot, melt the butter over medium heat. Add the chopped onion, carrots, celery, and garlic. Cook for about 5 minutes until the vegetables soften. Then, add the shredded chicken, thyme, white wine, and also the flour. Stir for 2 minutes.

3. Next, pour in the chicken broth and milk while stirring. Bring to a simmer and let it thicken for about 5 minutes. Add stock powder, grated parmesan, black pepper, and frozen peas. Mix well to combine, then remove from heat.

4. Assembly & Baking: Preheat your oven to 200°C (400°F). Place the mixture into pie dishes. Roll out the puff pastry and cover each dish, trimming the edges. Brush the pastry with the whisked egg for a shiny finish. Make a few small slits in the pastry to allow steam to escape. Bake for about 25-30 minutes or until golden brown.

how to serve Chicken Pot Pie

Serve hot, directly from the oven. You can add a side salad or some crusty bread to make it a complete meal. Enjoy the warm, savory flavors while it’s fresh!

how to store Chicken Pot Pie

Leftover Chicken Pot Pie can be stored in the refrigerator for up to 3 days. Make sure to cover it with plastic wrap or aluminum foil. To reheat, place it in the oven at 180°C (350°F) until heated through.

tips to make Chicken Pot Pie

• For extra flavor, you can add chopped potatoes or herbs like rosemary.
• If you’re in a hurry, use a rotisserie chicken for the filling.
• Allow the pie to cool for a few minutes after baking to avoid burns when serving.

variation

You can easily make a vegetarian version by replacing chicken with a variety of vegetables, like mushrooms, potatoes, and beans. You may also use vegetable broth instead of chicken broth.

FAQs

1. Can I use leftover chicken for this recipe?
Yes, leftover chicken works perfectly. Just shred it and add it to the pot when the recipe calls for chicken.

2. What can I use instead of puff pastry?
You can use pie crust or biscuit dough as an alternative to puff pastry if you prefer a different texture.

3. Can I freeze Chicken Pot Pie?
Yes, you can freeze the unbaked Chicken Pot Pie. Cover it well and it can last for up to 3 months. Bake from frozen, adding extra time to ensure it cooks through.

Chicken Pot Pie

A comforting dish filled with tender chicken, vegetables, and creamy sauce, all enveloped in flaky pastry. Perfect for family dinners and cozy nights.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dinner, Main Course

Cuisine American, Comfort Food

Servings 4 servings

Calories 500 kcal

Ingredients

  

Main Ingredients

• 600 g chicken breast (or boneless thighs) Can use leftover chicken.
• 2 cups milk (any fat %)
• 1 cup chicken broth (stock)
• 2 tsp chicken or vegetable stock powder
• 2 sprigs thyme (optional)
• 1 large onion (chopped)
• 2 large carrots (3 small, chopped)
• 3 ribs celery (chopped)
• 2 cloves garlic (minced)
• 50 g butter About 3 tbsp
• 1 tsp dried thyme
• 1/3 cup white wine (or more chicken stock)
• 1/3 cup flour
• 1/2 cup grated parmesan
• 1/2 tsp black pepper
• 1 cup frozen peas No need to thaw
• 2 sheets puff pastry Enough to cover pots
• 1 egg lightly whisked For brushing

Instructions

 

Cooking the Chicken

• Cook the chicken in a pot of boiling water for about 15-20 minutes until it is fully cooked.
• Remove, let cool, and shred into pieces.

Preparing the Filling

• In a large pot, melt the butter over medium heat.
• Add the chopped onion, carrots, celery, and garlic. Cook for about 5 minutes until the vegetables soften.
• Add the shredded chicken, thyme, white wine, and the flour. Stir for 2 minutes.
• Pour in the chicken broth and milk while stirring. Bring to a simmer and let it thicken for about 5 minutes.
• Add stock powder, grated parmesan, black pepper, and frozen peas. Mix well to combine, then remove from heat.

Assembly & Baking

• Preheat your oven to 200°C (400°F).
• Place the mixture into pie dishes.
• Roll out the puff pastry and cover each dish, trimming the edges.
• Brush the pastry with the whisked egg for a shiny finish. Make a few small slits in the pastry to allow steam to escape.
• Bake for about 25-30 minutes or until golden brown.

Notes

For extra flavor, you can add chopped potatoes or herbs like rosemary. If you're in a hurry, use a rotisserie chicken. Allow the pie to cool for a few minutes after baking to avoid burns when serving.

Keyword Chicken Pot Pie, Comfort food, Easy Dinner