Chicken Pot Pie

By Ellie

4 Person

70 Minutes

659 Calories

Enjoy comfort food at its best with this easy, make-ahead chicken pot pie recipe! Juicy chicken, tender veggies, & creamy gravy, under a flaky, buttery crust.

Ingredients

1 batch Homemade Puff Pastry
garlic powder, to taste
cracked black pepper, to taste
kosher salt, to taste
1/2 cup corn kernels (fresh, frozen, or canned)
1/2 cup peas (fresh, frozen, or canned)
1/2 cup heavy cream
1 1/2 cups chicken stock
1/2 cup white wine
3 tbsp. all-purpose flour
1 sprig fresh thyme
2 bay leaves
2 onion, roughly chopped
2 ribs celery, roughly chopped
1 russet potato, peeled and cut into 1/2-inch pieces
3 carrots, peeled and cut into 1/2-inch pieces
1 pound chicken breast tenders, cut into 1-inch pieces
4 tbsp. butter, divided
2 tbsp. olive oil

Method

01

Place a large pot on the stove over medium-low heat, and add the olive oil and 1 tablespoon of the butter.
02

When the butter is melted and foamy, add the chicken pieces and season to taste with salt, pepper, and garlic powder.
03

Saute the chicken until golden brown, then remove from the pot with a slotted spoon and set aside.
04

Add the carrots, potato, celery, onion, bay leaves, and thyme to the pot and season to taste with salt, pepper, and garlic powder.
05

Saute the vegetables until the onions become translucent, then add the remaining 3 tablespoons of butter.
06

When the butter has melted, sprinkle the flour on top and stir the mixture until all the vegetables are coated in flour.
07

Deglaze the pot with the white wine, scraping the bottom with a spoon to bring any browned bits up into the sauce.
08

Stir in the chicken stock and cream, and bring the mixture to a simmer.
09

Stir in the peas, corn, and reserved chicken pieces.
10

Allow the filling to simmer until the potatoes and carrots are fork tender. (If it becomes too thick, add more stock until you reach the desired consistency.)
11

Taste, adjust seasoning as needed, and ladle the filling into bowls. Set aside and allow to cool slightly.
12

Preheat the oven to 400 degrees F, roll the puff pastry out to a thickness of 1/8-inch and cut into squares that are slightly larger than your serving bowls. Refrigerate.
13

When the oven has come up to temperature, lay a square of pastry over each bowl, and cut vents in the top to allow steam to escape.
14

Bake for 40 to 50 minutes, or until the pastry is puffed and golden brown.

Related Tags

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Chicken Pot Pie Recipes

Easy Chicken Recipes

Chicken Pot Pie

4.4

( By Ellie )

Enjoy comfort food at its best with this easy, make-ahead chicken pot pie recipe! Juicy chicken, tender veggies, & creamy gravy, under a flaky, buttery crust.

01 Information

Grade easy
Serving 4 servings
Calorie 659 Kcal
Prep Time 20 Mins
Cook Time 50 Mins
Total Time 70 Mins

02 Ingredients

1 batch Homemade Puff Pastry

garlic powder, to taste

cracked black pepper, to taste

kosher salt, to taste

1/2 cup corn kernels (fresh, frozen, or canned)

1/2 cup peas (fresh, frozen, or canned)

1/2 cup heavy cream

1 1/2 cups chicken stock

1/2 cup white wine

3 tbsp. all-purpose flour

1 sprig fresh thyme

2 bay leaves

2 onion, roughly chopped

2 ribs celery, roughly chopped

1 russet potato, peeled and cut into 1/2-inch pieces

3 carrots, peeled and cut into 1/2-inch pieces

1 pound chicken breast tenders, cut into 1-inch pieces

4 tbsp. butter, divided

2 tbsp. olive oil

03 Method

Step 1

Place a large pot on the stove over medium-low heat, and add the olive oil and 1 tablespoon of the butter.

Step 2

When the butter is melted and foamy, add the chicken pieces and season to taste with salt, pepper, and garlic powder.

Step 3

Saute the chicken until golden brown, then remove from the pot with a slotted spoon and set aside.

Step 4

Add the carrots, potato, celery, onion, bay leaves, and thyme to the pot and season to taste with salt, pepper, and garlic powder.

Step 5

Saute the vegetables until the onions become translucent, then add the remaining 3 tablespoons of butter.

Step 6

When the butter has melted, sprinkle the flour on top and stir the mixture until all the vegetables are coated in flour.

Step 7

Deglaze the pot with the white wine, scraping the bottom with a spoon to bring any browned bits up into the sauce.

Step 8

Stir in the chicken stock and cream, and bring the mixture to a simmer.

Step 9

Stir in the peas, corn, and reserved chicken pieces.

Step 10

Allow the filling to simmer until the potatoes and carrots are fork tender. (If it becomes too thick, add more stock until you reach the desired consistency.)

Step 11

Taste, adjust seasoning as needed, and ladle the filling into bowls. Set aside and allow to cool slightly.

Step 12

Preheat the oven to 400 degrees F, roll the puff pastry out to a thickness of 1/8-inch and cut into squares that are slightly larger than your serving bowls. Refrigerate.

Step 13

When the oven has come up to temperature, lay a square of pastry over each bowl, and cut vents in the top to allow steam to escape.

Step 14

Bake for 40 to 50 minutes, or until the pastry is puffed and golden brown.

04 Author