Chicken Pot Pie
User Reviews
5
3 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
45 mins
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Total Time
1 hr 15 mins
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Servings
8
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Calories
683 kcal
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Course
Main Course, Dinner
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Cuisine
American
Chicken Pot Pie
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This recipe for Chicken Pot Pie features chunks of rotisserie chicken cooked in a creamy gravy sauce with mixed vegetables, topped with puff pastry "lids," making for a hearty and delicious individual meal.
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Ingredients
Chicken pie filling:
- 4 tablespoon vegetable oil or salted butter
- 3 cloves garlic minced
- 2 ribs celery diced
- 1 onion diced, large
- 2 carrot diced
- 4 tablespoon all-purpose flour
- 2 ½ C chicken broth
- 2 potato diced and partially cooked, large
- 3-4 C rotisserie chicken diced (meat from 1 rotisserie chicken, cooked
- ½ teaspoon thyme dried
- 1 teaspoon oregano dried
- 2 tablespoon parsley chopped, plus extra for garnish, fresh
- 1 teaspoon salt sea salt
- ½ teaspoon black pepper
- 1 ½ C green peas if using frozen, no need to thaw first
- ¼ C milk whole
Puff pastry:
- 2 heets puff pastry
- 1 egg beaten, large
Instructions
Prepare the chicken pie filling:
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Add vegetable oil/butter and sauté the garlic, celery, onion and carrot until softened, about 10 minutes.
- Reduce the heat, sprinkle the all-purpose flour over the vegetables and stir constantly, about 2 minutes until the flour is cooked through.
- Add in the chicken broth and bring it up to a simmer, stirring until thickened.
- Add in the cooked potato, chicken, thyme, oregano, parsley, salt and pepper. Give it a taste and adjust to your liking.
- Next, stir in the green peas.
- Remove mixture from heat and stir in the milk.
- Let the mixture cool slightly before dividing into ramekins.
- Place the filled ramekins onto a baking tray.
Prepare the puff pastry:
- Preheat oven to 425°F/218°C.
- On a cold, floured surface, roll out the puff pastry according to the package directions.
- Use a pastry brush to brush the top edges of the ramekins with egg wash.
- Cut the puff pastry into 4 pieces and drape over each ramekin, pleating and sealing the edges.
- Make a slit in the centre of the pastry.
- Brush egg wash over the entire surface of the puff pastry.
- Repeat with the remainder.
- Bake at 425°F/218°C for 20-25 minutes, until golden brown and slightly bubbly.
- Remove from heat and let it rest for 5 minutes.
- Garnish with additional fresh parsley and serve.
Notes
- Note: Depending on how large your ramekins are, the filling can yield anywhere from 8-10 portions. (I used 7 oz ramekins).
Nutrition Information
Show Details
Calories
683kcal
(34%)
Carbohydrates
49g
(16%)
Protein
35g
(70%)
Fat
39g
(60%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
7g
(41%)
Monounsaturated Fat
15g
(75%)
Trans Fat
0.05g
(3%)
Cholesterol
113mg
(38%)
Sodium
1096mg
(46%)
Potassium
480mg
(10%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
2952IU
(59%)
Vitamin C
26mg
(29%)
Calcium
58mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 683 kcal
% Daily Value*
| Calories | 683kcal | 34% |
| Carbohydrates | 49g | 16% |
| Protein | 35g | 70% |
| Fat | 39g | 60% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 113mg | 38% |
| Sodium | 1096mg | 46% |
| Potassium | 480mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 2952IU | 59% |
| Vitamin C | 26mg | 29% |
| Calcium | 58mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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