Classic Chicken Pot Pie is loaded with chicken and vegetables in a creamy sauce, topped with a flaky crust, and baked until golden!
Duration:
- PREP TIME: 20 minutes
- SERVINGS: 6 servings
Ingredients
- 1 small potato peeled and diced ½”
- ⅓ cup butter
- ½ medium onion chopped
- 2 cloves garlic minced
- ½ teaspoon poultry seasoning or to taste
- ¼ teaspoon dried thyme leaves
- 1 large carrot peeled and chopped
- 1 cup celery diced
- ½ cup corn kernels thawed if frozen
- ⅓ cup all-purpose flour
- 1 ¼ cups chicken broth
- ⅔ cup half and half
- 2 ½ cups chopped cooked chicken or rotisserie chicken
- ½ cup thawed green peas
- 1 tablespoon fresh parsley
- 1 recipe double pie crust or store-bought
- 1 egg yolk
Instructions
- Preheat oven to 400°F.
- In a small saucepan, add diced potatoes and cover with water. Bring to a gentle boil over medium-high heat and cook covered until potatoes are tender, about 10 minutes. Drain well.
- In a separate saucepan, melt butter over medium heat. Add onion, garlic, poultry seasoning, and thyme. Cook until softened, about 3-4 minutes.
- Add carrots and celery and cook until tender, about 5-6 minutes more. Stir in corn. Sprinkle flour over the vegetables and cook for 1 minute.
Notes
Cut slits in the pastry to allow to vent.
Allow the pie to cool so it can set up a bit and isn’t runny.
Brushing pastry with egg makes it shiny and golden.
Allow the pie to cool so it can set up a bit and isn’t runny.
Brushing pastry with egg makes it shiny and golden.
To Make Individual Pot Pies with Puff Pastry
- Increase liquid (broth/cream) by ¼ cup.
- Divide mixture over 6 oven-safe bowls.
- Cut a sheet of puff pastry into squares large enough to overhang about 1″ on each dish.
- Cut 4 slits in each piece to allow steam to escape. Drape puff pastry over bowls. Beat egg yolk with 1 tablespoon cream and brush over pastry.
- Bake 25 minutes or until golden. Rest 5-10 minutes before serving, filling will be very hot.
Nutrition Information
Calories: 470, Carbohydrates: 30g, Protein: 27g, Fat: 27g, Saturated Fat: 13g, Trans Fat: 1g, Cholesterol: 134mg, Sodium: 451mg, Potassium: 432mg, Fiber: 3g, Sugar: 3g, Vitamin A: 2781IU, Vitamin C: 12mg, Calcium: 57mg, Iron: 3mg
