Chicken Pot Pie

Name: Chicken Pot Pie
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: American
Ingredients: * 2 tbs extra virgin olive oil; * 1/4 cup unsalted butter, divided; * 1 medium onion, chopped; * 1 large potato, chopped; * 2 medium carrots, chopped; * 2 celery sticks, chopped; * 5 cloves of garlic, minced; * 2 tsp each of fresh rosemary, oregano and thyme, finely chopped (or whatever herbs you like); * 1/3 cup flour; * 1/2 cup water; * 2 cups broth; * 1 cup heavy cream; * 1/4 cup milk; * 1/3 cup frozen peas; * 3 cups cooked chicken, shredded or diced; * 2 tsp parsely, chopped; * Salt & pepper, to taste; * 2 puff pastry sheets, (10 in. x 10 in.); * Egg wash

15 steps

Prep:20minCook:2h

I love making chicken pot pie with flaky puff pastry, because puff pastry is superior and you can add any veggies you have on hand along with whatever herbs you prefer. It’s almost like a “choose your own adventure” chicken pot pie!

Updated at: Thu, 17 Aug 2023 11:31:54 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories793.4 kcal (40%)

Total Fat58.3 g (83%)

Carbs47.4 g (18%)

Sugars5.1 g (6%)

Protein21.1 g (42%)

Sodium609.4 mg (30%)

Fiber3.8 g (13%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

1. In a large heavy bottom pot, heat your olive oil and 2 tablespoons of butter on medium-high heat

Step 2

2. Once the butter is melted, add your onion, potato, carrots and celery to the pot stirring occasionally for about 5 minutes till the vegetables start to tenderize

Step 3

3. Season with salt and pepper then lower the heat down to medium and add in your garlic, and fresh herbs. Stir to combine.

Step 4

4. Add in the flour along with a 1/2 cup of water and stir allowing the flour to cook down, about 3-5 minutres. The veggie mixture will become pasty in texture.

Step 5

5. Add in your chicken stock, heavy cream, milk and frozen peas and lower the heat down to low to simmer. Allow the mixture to simmer, stirring occasionally for 20-25 minutes to thicken.

Step 6

6. While the filling thickens, preheat your oven to 400 degrees F

OvenPreheat

Step 7

7. Once thickened, add in your shredded chicken and parsley. Stir to combine.

Step 8

8. Now is a great time to taste the filling and add more salt and pepper to taste. Allow the mixture to thicken further to a stew-like consistency, roughly another 10-15 minutes

Step 9

9. While the waiting, prepare your 10 inch cast iron skillet but buttering the bottom and sides. Line your cast iron with one of the puff pastry crusts. You can cut off the overhanging pieces and fill in the spots on the side with the extra dough

Step 10

10. Scoop your filling into the prepared cast iron pan filling it all the way to the top.

Step 11

11. Using a paring knife for cookie cutter, cut a venting hole into the top crust and place the dough on top of the chicken mixture. Cut off or tuck in the excess dough.

Step 12

12. Prepare an egg wash by scrambling an egg with a little milk or cream and brush the egg wash along the top of the crust.

Step 13

13. Place the skillet on a foil lined cookie sheet and bake at 400 degrees for 15 minutes then, without opening the oven, drop the temperature to 350 degrees for 30-40 mins.

Step 14

14. The pot pie is ready when the crust is golden brown and the filling is bubbling

Step 15

15. Allow the pie to cool for 20-30 minutes then slice and enjoy!