Classic Chicken Pot Pie
User Reviews
4.9
24 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
55 mins
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Servings
10 servings
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Calories
195 kcal
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Course
Main Course
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Cuisine
American
Classic Chicken Pot Pie
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This Classic Chicken Pot Pie, filled with tender chicken and delicious vegetables, is topped with flaky puff pastry and baked until golden.
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Ingredients
- 3 carrots peeled and diced
- 2 medium potatoes peeled and diced
- 1 cup frozen pearl onions
- 2 tablespoons butter
- 2 tablespoons oil
- 2 chicken breasts diced
- 2 teaspoons salt divided
- ½ teaspoon ground black pepper
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk
- 4 ½ ounces jarred sliced mushrooms drained
- 1 cup frozen peas
- frozen puff pastry thawed
- cooking spray
- 1 egg
- 1 teaspoon water
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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.
Nutrition Information
Show Details
Serving
1
Calories
195kcal
(10%)
Carbohydrates
17g
(6%)
Protein
14g
(28%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Trans Fat
1g
Cholesterol
55mg
(18%)
Sodium
577mg
(24%)
Potassium
574mg
(16%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
3337IU
(67%)
Vitamin C
18mg
(20%)
Calcium
68mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 195kcal | 10% |
| Carbohydrates | 17g | 6% |
| Protein | 14g | 28% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 55mg | 18% |
| Sodium | 577mg | 24% |
| Potassium | 574mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 3337IU | 67% |
| Vitamin C | 18mg | 20% |
| Calcium | 68mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
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