Cozy 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!
Ingredients
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
Instructions
- 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.
Notes
NOTE: I never peel my potatoes, but peel them if the peels bother you! Make sure to clean them well if leaving the peels on.