Easy Chicken Pot Pies
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
2
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Calories
915 kcal
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Course
Main Course, Dinner
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Cuisine
American
Easy Chicken Pot Pies
Description
This recipe for Easy Chicken Pot Pies starts by sautéing onions, carrots, and celery in butter, adding thyme and seasoning. Flour is incorporated and cooked briefly to form a roux, then chicken stock and milk are added gradually to create a thick sauce. Cooked, shredded chicken and frozen peas are folded into the creamy filling. Individual skillets are filled with this mixture and topped with puff pastry squares brushed with an egg wash, which promotes browning and shine.
Baked at 400°F, the puff pastry crisps and puffs while the filling heats through, producing a dish contrast between a flaky, golden crust and a rich, savory interior. This approach allows for convenient serving sizes with a tender, flavorful chicken and vegetable filling enclosed in an attractive pastry shell.
These pot pies can be served for lunch or dinner and reheated easily. Variations in chicken type or pre-cooked poultry can accommodate preferences or convenience. The method includes tips for prepping ingredients ahead of time and freezing assembled pies for future baking.
To store leftovers, cool completely before refrigerating or freezing. Reheating in an oven retains the pastry texture better than microwaving. Freezing guidelines include wrapping pies carefully to prevent freezer burn and allowing extra baking time when cooking from frozen.
Ingredients
Chicken Pot Pie Filling
- 2 tbsp butter unsalted
- 1/3 cup yellow onion diced
- 1/3 cup carrot peeled and diced
- 1/3 cup celery diced
- 1 tbsp thyme minced
- 3 tbsp all-purpose flour
- 1 cup chicken stock
- 1/3 cup milk whole
- 1 1/2 cups chicken cooked and shredded
- 1/2 cup peas frozen
- salt to taste
- black pepper to taste
pastry topping
- 2 puff pastry 6 inches each, thawed, squares
- 1 egg beaten together, plus 1 tablespoon of water
Instructions
Filling:
- Preheat oven to 400˚F. Melt butter in a medium saucepan over medium-high heat. Add onions, carrot and celery and sauté for 3 to 4 minutes. Add thyme and season with salt and pepper.
- Reduce heat to medium and stir in flour and cook for 2 minutes.
- Stir in stock, followed by milk and continue to stir until mixture thickens enough to coat the back of a wooden spoon, 3 to 4 minutes.
- Fold in chicken and peas. Adjust seasonings as needed.
Assembly
- Place each skillet onto a baking sheet. Scoop chicken mixture into individual skillets
- Top each skillet with a square of puff pastry.
- Brush each square of puff pastry with egg wash.
- Bake for 15 to 20 minutes or until puff pastry has puffed and browned. Remove from oven, cool slightly and serve.
Notes
- Make filling ahead and store cooled in refrigerator up to two days before assembling and baking.
- Store leftovers in refrigerator for 3-4 days; reheat in oven at 350°F for 15-20 minutes until warmed through.
- Fully assembled pies can be frozen for up to 3 months; bake from frozen, adding extra baking time and covering with foil if browning too quickly.
- Pre-chop vegetables and store them refrigerated for up to 3 days to save prep time.
- Cook flour sufficiently with vegetables to avoid raw taste, stirring frequently for a slightly nutty aroma.
- Add stock slowly when making sauce, whisking to prevent lumps; a whisk aids smooth integration.
- Use cooked chicken breast, thighs, or rotisserie chicken according to preference or convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 915 kcal
% Daily Value*
| Calories | 915kcal | 46% |
| Carbohydrates | 62g | 21% |
| Protein | 43g | 86% |
| Fat | 55g | 85% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 25g | 125% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 196mg | 65% |
| Sodium | 2150mg | 90% |
| Potassium | 762mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 4662IU | 93% |
| Vitamin C | 24mg | 27% |
| Calcium | 137mg | 14% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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