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Classic Chicken Pot Pie

This Classic Chicken Pot Pie, filled with tender chicken and delicious vegetables, is topped with flaky puff pastry and baked until golden.

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 10 servings
Calories: 195 kcal
Course: Main Course
Cuisine: American

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

Instructions

    Cup of Yum
  1. Preheat oven to 425 degrees.
  2. Place the carrots, potatoes and frozen pearl onions in a microwave safe bowl. Cover with plastic wrap.
  3. Microwave on high for 8 minutes.
  4. Meanwhile, heat the butter and oil in a large skillet over medium-high heat.
  5. Add the diced chicken breast. Sprinkle with 1 teaspoon salt and pepper.
  6. Cook, stirring often, until the chicken is no longer pink.
  7. Sprinkle the flour over the chicken in the pan. Stir until the chicken is well coated with flour.
  8. Slowly pour in the milk, bring to a boil, reduce the heat to medium-low, and cook for five minutes or until slightly thickened.
  9. Add the carrots, potatoes, onions, mushrooms, peas and remaining salt. Stir gently to combine all the ingredients.
  10. Unfold the thawed puff pastry onto a lightly floured surface. Roll pastry to seal any cracks.
  11. Invert a cooking dish onto the pastry and cut out pastry one-inch larger than the dish.
  12. Spray the inside of the cooking dish lightly with cooking spray. Fill with the chicken mixture.
  13. Top the dish with the puff pastry. Cut a vent in the top of the pastry.
  14. Beat the egg and water together in a small bowl. Brush over the pastry.
  15. Place the prepared pot pie on a baking sheet. Bake for 10 minutes.
  16. Cover the pastry loosely with aluminum foil to prevent burning and cook for an additional 25 minutes.
  17. 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

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

% 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.