Chicken pot pie is a marriage of flaky pastry and a creamy chicken and veggie filling. I opted for a single, top, crust for this recipe, as I prefer not to have to contend with a soggy lower crust, and it keeps the pastry to a reasonable amount per serving. Here, I used store bought puff pastry for ease of use. However, if you feel up for the challenge, there are plenty of good puff pastry recipes out there that you could try.
Serves 4
Ingredients:
1 package puff pastry dough - thawed overnight in the fridge
1/8 cup olive oil
2 large carrots, peeled and diced
3 celery stalks, diced
1 large onion, diced
1/2 cup frozen peas
1/2 cup frozen corn
3 cloves garlic, minced
1/4 cup butter
1/2 cup all-purpose flour, plus more for dusting
1 1/2 cups chicken stock
1 cup 2% milk
4 cups chicken breast meat, cooked and chopped
1 tsp ground sage - use more if using fresh chopped
1 tsp dried thyme leaves - use more if using fresh
1 tbsp chopped fresh rosemary
1/2 tsp salt
1 teaspoon pepper
1 egg - beaten, for egg wash
Directions:
1. Remove thawed puff pastry from the fridge and set aside
2. Preheat oven to 420 degrees and position rack in lower third
3. Heat olive oil in a large dutch oven or heavy bottomed pot
4. Add carrot, onion and celery - saute 10 minutes over medium heat (6 out of 10)
5. Add garlic and continue to saute 5 more minutes, add herbs, salt and pepper
6. Melt butter into veggies and stir to combine
7. Sprinkle veggies and butter with flour and continue to cook, stirring constantly, about 3 minutes - scraping bottom as you go
8. Pour in chicken stock and milk, stir well to incorporate, bring to a simmer and cook on low (2 out of 10) until thickened, stirring regularly
9. Add chicken, peas and corn, remove from heat, stir to combine and adjust seasoning. Set aside to cool
10. Roll out the puff pastry on a lightly floured surface, as per package instructions, prick all over with a fork
11. Measure your individual dishes and cut puff pastry to the size of each dish, you can overlap the edges if you wish
12.Grease each dish then spoon chicken and veggie mixture evenly into them
13. Lay a piece of puff pastry over top and press down slightly, brush on egg wash with a pastry brush
14. Bake in the preheated oven, on a foil lined baking tray, for about 25- 30 minutes or until pastry is golden brown and filling is bubbling
15. Remove from the oven and let stand 5-10 minutes before serving
Notes:
I roasted one of our free-range chickens for this dish and used the bones for stock. However, store bought chicken, especially white meat is good in this recipe as is store bought stock.
Avoid using dried rosemary in this recipe, as it tends to stay woody. If you cannot find fresh, omit it and use a little extra thyme and sage.
I used small foil pans (roughly 5x7) for these pies, they clean up easily and are recyclable
I only ended up using 1/2 a package of puff pastry for 4 pies - I used the leftover pastry to make apple turnovers the next days. I'll post that recipe later!
Leftovers store well in the fridge up to 2 days, I haven't tried freezing them though. Reheat gradually in the oven or an air fryer.
Nutrition Facts:
Servings: 4
Calories 556
Total Fat 27.8g 36% Saturated Fat 11.6g 58% Cholesterol 146mg 49% Sodium 669mg 29% Total Carbohydrate 28.1g 10% Dietary Fiber 4.5g 16%
Total Sugars 9.1g Protein 48.3g Vitamin D 9mcg 44% Calcium 146mg 11% Iron 3mg 19% Potassium 699mg 15%
The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice
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