Easy Chicken Pot Pie
Easy Chicken Pot Pie is a hearty meal that is comforting and delicious. Filled with shredded chicken and vegetables in a creamy sauce with a puff pastry crust.
Servings: 2 Chicken Pot Pies
Calories: 346kcal
Ingredients
- 2 pounds potatoes
- 2 carrots
- 2 stalks celery
- 1 cup onion
- 3 garlic cloves
- 1 cup butter
- 1 cup all purpose flour
- 1 ½ teaspoon kosher salt
- 1 teaspoon pepper
- 1 teaspoon dried thyme
- 1 teaspoon ground rosemary
- 3 cups chicken broth
- 2 cups milk
- 2 cups frozen corn
- 1 cup frozen peas
- 4 cups cooked chicken shredded
- 2 sheets frozen puff pastry thawed
Instructions
- Shred the chicken.
- Dice onions, carrots and celery. Mince the onions.
- Peel, dice and parboil potatoes. Drain and set aside.
- Melt butter in a dutch oven or deep sided skillet over medium heat.
- Cook onions, carrots, celery and garlic until softened, about 10 minutes.
- Whisk in flour and cook, stirring constantly, for about 5 minutes.
- Add chicken broth and milk. Whisk, cooking until thickened.
- Remove from heat.
- Preheat oven to 375°.
- Stir in shredded chicken and potatoes.
- Rinse corn and peas and stir into mixture.
- Spoon filling into 2 deep dish pie dishes.
- Cut puff pastry into strips and make a lattice pattern by overlapping the strips.
- Beat an egg with 1 tablespoon of water.
- Brush over puff pastry.
- Place pot pie on a rimmed baking sheet and bake for 45 minutes to 1 hour until puff pastry is golden brown and filling is bubbly.
- Remove from oven and allow to rest about 10 minutes before serving.
Notes
How to Freeze Chicken Pot Pie:
Do not brush egg wash over puff pastry before freezing. Wrap pie dish in 2 layers of plastic wrap and a layer of aluminum foil. Label and freeze up to 3 months.
When you are ready to bake, remove from freezer. Remove plastic wrap and foil and brush with egg wash. Bake on a rimmed baking sheet for 1 - 1 1/2 hours until puff pastry is browned and filling is heated through.
How to Store Leftover Chicken Pot Pie:
Leftovers can be covered and refrigerated up to 3 days. Reheat in a skillet with a splash of milk over medium heat. Stir often until heated through.
Nutrition
Serving: 1g | Calories: 346kcal | Carbohydrates: 40g | Protein: 7g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 570mg | Fiber: 4g | Sugar: 6g
