Chicken Pot Pie PT70M https://img2.recipesrun.com/201907/2019/1015/97/9/313160/300x200x50.jpg 4 servings 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

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.

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Chicken Pot Pie

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
Ellie Ellie
1078 Recipes
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