Easy Chicken Pot Pies

By lihui

9 Person

60 Minutes

0 Calories

Nothing says home cookin’ like our easy chicken pot pie recipe! With just a 30-minute prep time, you can serve mouthwatering, hearty comfort food to the whole family any night of the week. Our recipe uses standard peas and carrots. But you can easily modify the ingredients to include your family's favorite vegetables. Try it out!

Ingredients

1 Egg
1 sheet Puff pastry
Pepper
Salt
1 cup Peas, frozen
1/2 cup Whole milk, or half-and-half
1/2 cup All-purpose flour
1 tsp. Fresh thyme
1 cup Mushrooms, sliced or chopped
2 Medium carrots, diced small
2 Celery stalks, diced small
1/2 Medium yellow onion, diced small
4 tbsp. Unsalted butter
1 1/2 cups Chicken broth
2 Boneless, skinless chicken breasts, diced

Method

01

Preheat oven to 425 degrees F. Butter 8" deep dish and set aside.
02

Heat diced chicken and chicken broth together in a small saucepan over medium-high heat. Bring to a boil then remove from heat, cover with a lid and set aside.
03

Melt butter in a large skillet over medium-high heat. Add onion, celery, carrots, mushrooms, and thyme. Sauté 2 minutes, reduce heat to medium-low and cover. Cook 5−6 minutes with the lid on, stirring occasionally (do not allow vegetables to brown). Remove lid, sprinkle vegetables with flour. Stir until flour is completely incorporated and allow to cook 1 minute.
04

Pour reserved chicken broth and diced chicken into skillet and stir well to dissolve flour into the broth. Stir in milk or half-and-half and bring to a boil. Immediately reduce heat to low and simmer 6−8 minutes until thick and creamy. Remove from heat, add peas and season to taste with salt and pepper.
05

Transfer mixture to a pie dish and set aside.
06

Unfold and roll out the puff pastry until just large enough to cover the pie dish. Brush small amount of egg along the rim of the pie dish (this will help pastry adhere to the dish). Cover dish with puff pastry and trim excess from edges. Use the excess pastry to make decorations for the top of pie if desired; adhere decorations using egg wash as glue. Brush entire top crust with egg wash and sprinkle with salt and pepper (optional). Cut several small slits in pastry to vent steam, place the pie dish on a baking sheet and immediately move the pie to oven.
07

Bake 20−25 minutes until dark golden brown and bubbly. Allow cooling 10 minutes before serving and enjoy!

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Pot Pie Recipes

Easy Chicken Pot Pies

3.9

( By lihui )

01 Information

Grade medium
Serving 9 servings
Prep Time 30 Mins
Cook Time 30 Mins
Total Time 60 Mins

02 Ingredients

1 Egg

1 sheet Puff pastry

Pepper

Salt

1 cup Peas, frozen

1/2 cup Whole milk, or half-and-half

1/2 cup All-purpose flour

1 tsp. Fresh thyme

1 cup Mushrooms, sliced or chopped

2 Medium carrots, diced small

2 Celery stalks, diced small

1/2 Medium yellow onion, diced small

4 tbsp. Unsalted butter

1 1/2 cups Chicken broth

2 Boneless, skinless chicken breasts, diced

03 Method

Step 1

Preheat oven to 425 degrees F. Butter 8" deep dish and set aside.

Step 2

Heat diced chicken and chicken broth together in a small saucepan over medium-high heat. Bring to a boil then remove from heat, cover with a lid and set aside.

Step 3

Melt butter in a large skillet over medium-high heat. Add onion, celery, carrots, mushrooms, and thyme. Sauté 2 minutes, reduce heat to medium-low and cover. Cook 5−6 minutes with the lid on, stirring occasionally (do not allow vegetables to brown). Remove lid, sprinkle vegetables with flour. Stir until flour is completely incorporated and allow to cook 1 minute.

Step 4

Pour reserved chicken broth and diced chicken into skillet and stir well to dissolve flour into the broth. Stir in milk or half-and-half and bring to a boil. Immediately reduce heat to low and simmer 6−8 minutes until thick and creamy. Remove from heat, add peas and season to taste with salt and pepper.

Step 5

Transfer mixture to a pie dish and set aside.

Step 6

Unfold and roll out the puff pastry until just large enough to cover the pie dish. Brush small amount of egg along the rim of the pie dish (this will help pastry adhere to the dish). Cover dish with puff pastry and trim excess from edges. Use the excess pastry to make decorations for the top of pie if desired; adhere decorations using egg wash as glue. Brush entire top crust with egg wash and sprinkle with salt and pepper (optional). Cut several small slits in pastry to vent steam, place the pie dish on a baking sheet and immediately move the pie to oven.

Step 7

Bake 20−25 minutes until dark golden brown and bubbly. Allow cooling 10 minutes before serving and enjoy!

04 Author