Who doesn’t love a good chicken pot pie? With a flaky crust, hot creamy center, and hearty meat and vegetables, it really makes the perfect comfort food. This recipe uses puff pastry instead of traditional pie dough and is made as a family style meal rather than individual servings.
Ingredients
1 lb. chicken breasts, cut into one-inch pieces
1 sheet puff pastry (found in the freezer section)
½ an onion minced
2 cloves of garlic or 3 tsp. garlic powder
2 tsp. thyme
2 tsp. sage
Salt & pepper
4 o.z mushroom blend -- baby portabella, shitake, oyster or any mushrooms you like
1 ½ cups of frozen peas
1 cup carrots, diced fine (you can use frozen if you like)
½ cup chicken broth
½ cup whipping cream
2 tbsp. olive oil
2 tbsp. butter
Directions
- Cook chicken, onion and carrots together in 2 tbsp. olive oil.
- Add in butter mushrooms cook until soft add in thyme, sage, garlic, salt & pepper.
- Add the chicken broth and bring to a boil for 2-3 minutes.
- Then add in cream and return to a boil.
- Thicken with cornstarch and water slurry if needed (1/4 cup water mixed with 1 tbsp. cornstarch).
- Boil until thickened. Then add the peas and cook 2 minutes.
- Pour in 9x13 casserole top with puff pastry.
- Brush pastry with egg wash (1 egg and 1 tbsp. of water whisked together).
- Bake in 400 F oven 20 minutes or until the top is golden brown and the filling is bubbly. Serves 4-6 people.
Other Variations
For other variations try using turkey in place of the chicken. If the turkey is already cooked, sauté your carrots and onions in the oil first, then add the mushrooms and butter and then the turkey; this way it still has time to heat through but not become dry. You can also mix and match your vegetables. Try adding potatoes or omitting the mushrooms. If you like a crispier crust use phyllo dough that can be found in the frozen department. If you prefer tradition you can use pie crust dough whether from your own recipe, from a mix, or from the refrigerated section. To make individual servings fill oven-safe ramekins with the filling then using one as a guide turn it upside down on the dough of your choice (puff pastry, phyllo, or pie dough) and cut around the outside. Top each ramekin with the dough brush, an egg wash and bake at 400 F for 15 minutes or until golden brown.
With so many different ways to prepare this dish there is no doubt that you will find one your family will love. Don't be afraid to experiment with your food.
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