Description
Delicious chicken pot pie made with tender chicken, fresh vegetables, and a flaky puff pastry crust.
Ingredients
Scale
- 1 box frozen puff pastry (2 sheets)
- 2 small boneless skinless chicken breasts (or 3 cups cooked chicken)
- 4 cups chicken broth
- 4 tablespoons butter
- 1 small yellow onion (diced)
- 2 ribs celery (diced)
- 1 cup carrots (diced)
- 3 cloves garlic (minced)
- ½ teaspoon EACH: dried thyme, rosemary, mustard powder, onion powder
- 1 teaspoon soy sauce
- 1/3 cup flour
- 3/4 cup half and half
- 1 chicken bouillon cube
- 1 lb. Yukon gold potatoes (peeled and cut into ½-inch chunks)
- Salt/Pepper to taste
- ¾ cup frozen peas
- 1 egg (whisked)
- 1 tablespoon milk (can sub water)
Instructions
- Preheat the oven to 400° F.
- Let the frozen pastry sit at room temperature for 30 minutes or until pliable and easy to handle. Once softened, cover one and place in the fridge. Unfold the other and use a rolling pin to roll it out 12-inches wide.
- Lift the pastry into a lightly greased pie pan. Use your fingers to press it along the bottom and sides. Use kitchen shears to cut off the square corners and use the excess to fill in any gaps.
- Crinkle up a large piece of parchment paper and place it in the pie pan. Fill the pie pan with beans, rice, pie weights, or sugar. The weight keeps the bottom and sides in place while baking.
- Bake it for 12 minutes. Lift out the parchment paper and use a fork to prick the bottom of the crust. Bake for another 4-5 minutes. Remove and set aside.
- Add the chicken breast and broth to a medium saucepan. Bring it to a gentle bubble and cook for 15-20 minutes, or until cooked through. Let it rest for 5-10 minutes, then cut into bite-size cubes. Reserve the broth.
- Melt the butter in a wide, high-walled skillet over medium heat. Add the onions, carrots, and celery and soften for 6 minutes, stirring frequently. Add the garlic, thyme, rosemary, mustard powder, onion powder, and soy sauce, and cook for 2 minutes.
- Add the flour and cook for 2 minutes, stirring continuously.
- Add 2 cups of the chicken broth in small splashes, stirring continuously. Add the half and half in the same manner, followed by the bouillon cube. Reduce heat to medium-low.
- Season the potatoes with salt and pepper and add them to the skillet. Bring the liquid to a boil, then reduce to a simmer.
- Simmer gently for 15-20 minutes, uncovered. Stir occasionally and add more chicken broth as needed for consistency.
- Once the potatoes are fork tender, add the peas and cooked chicken and simmer for 3-5 more minutes. Remove from heat.
- Unfold the remaining pastry sheet and roll out into a 12 or 13-inch square.
- Scoop the filling into the pie pan and place the pastry on top, it should hang over the sides. Trim the square edges off, fold the overhanging dough back over and press to seal. Use a fork to crimp the edges.
- Cut three slits on the top of the crust for steam to escape.
- Whisk the egg and milk in a small bowl. Brush it over the top of the crust and around the edges.
- Bake for 30 minutes, or until the top is golden brown. Cover with foil if the crust browns too quickly.
- Remove and let cool for 10 minutes prior to serving.
Notes
- I use puff pastry for the bottom and top of this pie crust. Blind baking the bottom crust ensures that it isn’t soggy. You may choose to omit the bottom crust and simply top the pie with puff pastry if preferred.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 100mg