Chicken Pot Pie
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
30 mins
-
Servings
6
-
Calories
440 kcal
-
Course
Main Course
-
Cuisine
American
Chicken Pot Pie
Description
The Chicken Pot Pie starts by seasoning and cooking chicken breasts, then shredding them for the filling. Vegetables including potatoes, mushrooms, carrots, onions, peas, and garlic are cooked in butter until tender. A roux is created by adding more butter and flour, which thickens the filling when combined with heavy cream, chicken broth, and milk. The shredded chicken and fresh herbs are incorporated into this creamy mixture seasoned with salt, garlic powder, onion powder, and black pepper.
The filling is poured into a dish lined with puff pastry, and the top is covered with another layer, then brushed with beaten egg for a glossy finish. Baking at 375°F creates a golden, flaky crust that contrasts nicely with the smooth, hearty filling inside. The result is a balanced dish of tender chicken, savory vegetables, and rich sauce encased in buttery pastry.
This pot pie works well as a comforting meal option, providing protein and vegetables in one dish. The fresh herbs enrich the flavor without overpowering, while the seasoning blends keep the filling savory and aromatic. The recipe allows for a satisfying texture contrast between flaky crust and creamy filling.
Ingredients
For the chicken:
- 2 pounds chicken breast
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons neutral oil
For the filling:
- 5 tablespoons butter divided, unsalted
- ½ cup potato diced
- ½ cup mushroom chopped
- ½ cup carrot diced
- ½ cup onion diced
- ½ cup pea
- ¼ cup garlic minced
- 3 tablespoons flour
- 1 cup heavy cream
- 1 cup chicken broth
- ½ cup milk
- 2 tablespoons herbs chopped fine, fresh; includes rosemary, thyme, etc
- 2 teaspoons salt adjust as needed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- 1 box puff pastry
- 1 egg beaten
Instructions
- Preheat your oven to 375°F (200°C).
- Season the chicken with garlic powder, salt and pepper.
- Heat the oil in a large skillet over medium-high heat. Cook the chicken breasts for 4-5 minutes on each side or until fully cooked and an instant read thermometer inserted into the center reads 165°F. Shred the chicken and set aside. (You should have about 1 1/2 cup shredded chicken breast.)
- In a large skillet or Dutch oven over medium heat, melt 2 tablespoons of butter. Add the potatoes, mushrooms, carrots, onions, peas, and garlic until the vegetables are tender.
- Add the remaining 3 tablespoons of butter to the pot and let it melt. Sprinkle the flour over the mixture and stir continuously to create a thick roux. Cook for 2 minutes to remove the raw flour taste.
- Gradually pour in the heavy cream, chicken broth, milk, while stirring constantly to avoid lumps. Continue stirring until the mixture thickens.
- Add in the shredded chicken and mix well. Season the mixture with the fresh herbs, salt, garlic powder, onion powder, and pepper. Combine and simmer on low until mixture thickens.
- Roll out one sheet of puff pastry and line a pie dish with it. Stretch the puff pastry and put if needed. Trim any excess pastry hanging over the edges. Fill the pastry-lined dish with the chicken and vegetable mixture.
- Roll out the second sheet of puff pastry and place it over the filling. Press the edges of the top and bottom pastry sheets together to seal the pie. Trim any excess.
- Brush the top of the puff pastry with the beaten egg. This will give it a beautiful golden finish.
- Place the pie in the preheated oven and bake for 25-30 minutes or until the pastry is golden brown and the filling is hot and bubbly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Calories | 440kcal | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
