Chicken Pot Pie

Savory chicken pot pie is filled with tender chicken, hearty veggies, and a creamy sauce, all encased in a flaky crust that’s simply irresistible. It’s comfort food at its finest!

Course Main Course

Cuisine American

Keyword casserole, chicken, comfort food, hearty meal, pot pie

Prep Time 40

Cook Time 1

Total Time 1 40

Servings -5 servings

Calories 450kcal

Author Liza Agbanlog

Ingredients

3 cups cooked and diced chicken I used roast chicken meat
¼ cup butter or less, if preferred
¼ cup flour
1 teaspoon salt
½ teaspoon ground pepper
2 tablespoons finely chopped onion
3 cups chicken broth
1 cup cubed carrots
1 cup chopped celery
2 cups cubed potatoes
3 cups chopped mushrooms
1/2 cup peas
2 tablespoons butter
Frozen puff pastry dough defrosted overnight in refrigerator

Instructions

Melt ¼ cup butter in a large saucepan over medium heat. Blend in flour, salt, pepper and onion.
Gradually stir in chicken broth; cook, stirring constantly until smooth and thickened.
Add carrots, celery and potatoes; cook until fork tender, around 7 minutes. Remove from heat and set aside.
In a small frying pan, melt 2 tablespoons butter over medium heat. Add the mushrooms and cook for 4 minutes.
Add mushrooms, peas and chicken meat to vegetable mixture. Mix well and pour into a 3 quart casserole.
Roll out pastry on a lightly floured surface. Put the pastry over the casserole, pressing edges with the back of a fork and poking the top several times with a fork to allow steam to escape.
Bake in preheated 400°F oven for about 45 minutes, or until pastry is golden. If pastry becomes too brown, cover loosely with a foil.
Serve and enjoy!

Notes

Recipe adapted from “The Best of the Best and More”.

Nutrition