Chicken Pot Pie. Is there any better wintertime comfort food? This recipe is easy, creamy and delicious, loaded with chicken and veggies (gotta throw some nutrition in there!) and can be served in one pot or in individual dishes!
Winter is in full swing here and I’m not mad about it at all. If you know me or have been following my blog for a little while, you know that I’m obsessed with winter and the holiday season! I would rather be cold than hot, I am not a fan of summer (sorry not sorry!), I think snow is the most beautiful thing in nature, and I love everything about the food this time of year! Christmas cookies! Hot bowls of soup! Creamy chicken pot pie comfort food!
I love making this recipe because it’s easy enough for a weeknight, but it still a little bit of that cozy-fancy vibe We always have something warm and cozy for dinner on Christmas Eve – and have more of a formal meal on Christmas Day. This fits the bill for Christmas Eve dinner perfectly!
How to Make Chicken Pot Pie:
Chicken Pot Pie is surprisingly easy to make at home. First we’re sautéing onions and celery in melted butter. You know it’s gonna be a good night when the recipe starts off with butter. Then, we’ll whisk in some flour, cooking until the flour taste is gone. It will look thick and a little weird – but don’t worry! We’re going to add milk and chicken broth to create our creamy base! You can add a little more or less liquid to customize the thickness of the base to your preference.
Then, we’ll add some cooked, cubed chicken, diced potatoes and carrots, spices, and peas and stir it all up!
The topping is made super simple with store-bought puff pastry. You know I love making things from scratch but I don’t have the patience to make puff pastry at this point in my life, haha. You can serve your pot pie two ways –
- Scoop mixture into individual dishes, and top each one with a square of puff pastry
- Cut puff pastry into circles and layer them over the mixture in one large pot
This makes about 6 servings if you serve it in one large pot, and 4 generous servings if you serve it in individual ramekins. The ones I have are from World Market (not sponsored – it’s just a good place to get fun dishes like this that are inexpensive).
Happy cooking! I’d love to hear what your favorite things to make for holiday meals are!
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Cozy Chicken Pot Pie
For the Chicken Pot Pie Filling:
- 2 lbs chicken breast
- 1 stick salted butter 8 TBSP
- 1 cup onion, diced
- 1 stalk celery, finely diced
- 1 and 1/2 tsp salt
- 1/4 tsp pepper
- 2 tsp dried thyme
- 3/4 tsp rubbed sage
- 1 cup all-purpose flour
- 1 and 1/2 cups chicken broth I prefer low sodium
- 1 cup milk
- 2 medium russet potatoes, roughly chopped
- 3 large carrots, roughly chopped
- 1 can peas
For the Crust Topping
- 1 package puff pastry thawed according to package directions
- 1 egg
- 1 tbsp milk
- Cook the chicken: Cook chicken breasts according to your favorite method. I like to add them to a large pot of salted, boiling water. Cut chicken breasts in half for faster cooking. Cook for about 10-15 minutes, or until chicken no longer pink in the middle when you cut into it. Remove cooked chicken from pot of water, set aside to rest.
- Cook veggies: Add the chopped carrots and potatoes to a medium pot of boiling water and cook for 8-10 minutes - or until desired tenderness is reached. (They won't get much softer when you cook the chicken pot pies, so aim for desired level of tenderness here.)
- Make the filling: Melt the stick of butter in a large pot over medium heat. Add the diced onion, finely diced celery, and spices - and saute, stirring, until tender. Add the flour slowly, whisking constantly until combined. It will be a little clumpy and weird, but keep whisking it until the flour taste is gone. Slowly whisk in the chicken broth, then the milk. Add more liquid to thin the sauce out a bit, if desired. Cut cooked chicken into bite-sized pieces, and stir into the creamy filling, along with the potatoes, carrots, and peas. Taste and add extra seasoning as desired. Preheat oven to 400 degrees F.
- For Individual Pot Pies: Spray 4 individual ramekins/oven safe dishes with nonstick spray and evenly divide the filling among them. Lightly flour your counter and roll the puff pastry out a bit. Cut squares that will cover the top of your dishes. Beat the egg + milk together, and brush the edges of ramekins with the egg wash. Cover with the puff pastry square, and brush it with egg wash. Place on a parchment paper lined baking sheet - this will catch any filling that bubbles out.
- For One Large Pot Pie: Leave filling in the dish you cooked it in (or transfer to an oven-safe baking dish). Cut circles out of the thawed puff pastry and lay them over the top of the filing. Beat the egg and milk together and brush over the puff pastry.
- Bake: Bake for 20-25 minutes, or until the puff pastry is golden brown.
- Serve + Store: Serve warm! Store leftovers, covered, in the fridge for up to 4 days.
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