Chicken Pot Pie

Chicken Pot Pie

 

Chicken Pot Pie

Ingredients

  • 2 whole chicken breasts, bone-in, skin-on (4 split)
  • 1/2 cup olive oil
  • black pepper freshly ground
  • 5 cups chicken stock preferably homemade
  • 2 cubes chicken bouillon or 2 tsps Better Than Bouillon
  • 5 TBS butter unsalted
  • 2 cups yellow onion chopped
  • 3/4 cup all-purpose flour
  • 1/4 cup heavy cream
  • 2 cups medium-diced carrots blanched for two minutes
  • 2 cups frozen peas
  • 1 1/2 cups frozen small whole onions
  • 1/2 cup fresh parsley leaves minced
  • 1 package frozen puff pastry

Instructions

  1. Roast well seasoned chicken breasts at 275F for 35-40 minutes.

  2. Set aside until cool enough to handle, then remove meat from the bones and skin.

  3. Cut the chicken into cubes.

  4. Add the bouillon cubes to the stock.

  5. In a large pot add butter and olive oil and melt.

  6. Saute the onions over medium heat for 10 to 15 minutes, until translucent.

  7. Add the flour and cook over low heat, stirring constantly, for about 2 minutes.

  8. Add the chicken stock to the sauce. Simmer over low heat for 5 more minutes, stirring, until thick.

  9. Add 2 teaspoons salt, about 1/2 teaspoon pepper, and heavy cream.

  10. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.

  11. Transfer filling to ramekins or oven safe container.

  12. Brush egg wash on lip of ramekins.

  13. Cover with defrosted puff pastry and cut ventilation holes into top.

  14. Trim edge and brush with egg wash.

  15. Bake at 425F for 15 minutes or until pastry is golden brown.

Few things are as comforting as a chicken pot pie, and this one packs all the flavor you could wish for. I used frozen puff pastry for mine but you can click here for my super-flaky pastry recipe if you want to add an extra-special touch.

pot-pie-3

Chicken Pot Pie

Ingredients

  • 2 whole (4 split) chicken breasts, bone-in, skin-on
  • 1/2 cup olive oil
  • Freshly ground black pepper
  • 5 cups chicken stock, preferably homemade
  • 2 chicken bouillon cubes (or 2 teaspoons better than bouillon)
  • 5 tablespoons unsalted butter
  • About 2 cups yellow onions, chopped
  • 3/4 cup all-purpose flour
  • 1/4 cup heavy cream
  • 2 cups medium-diced carrots, blanched for 2 minutes
  • 2 cups frozen peas
  • 1 1/2 cups frozen small whole onions
  • 1/2 cup minced fresh parsley leaves
  • 1 package Frozen puff pastry

Instructions

  1. Roast well seasoned chicken breasts at 275F for 35-40 minutes.
  2. Set aside until cool enough to handle, then remove meat from the bones and skin.
  3. Cut the chicken into cubes.
  4. Add the bouillon cubes to the stock.
  5. In a large pot add butter and olive oil and melt.
  6. Saute the onions over medium heat for 10 to 15 minutes, until translucent.
  7. Add the flour and cook over low heat, stirring constantly, for about 2 minutes.
  8. Add the chicken stock to the sauce. Simmer over low heat for 5 more minutes, stirring, until thick.
  9. Add 2 teaspoons salt, about 1/2 teaspoon pepper, and heavy cream.
  10. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
  11. Transfer filling to ramekins or oven safe container.
  12. Brush egg wash on lip of ramekins.
  13. Cover with defrosted puff pastry and cut ventilation holes into top.
  14. Trim edge and brush with egg wash.
  15. Bake at 425F for 15 minutes or until pastry is golden brown.
http://preppykitchen.com/chicken-pot-pie/

14 Comments

  1. I love pot pies, this looks so good! The crust is my favorite part 🙂

  2. Your pies look wonderful and I adore the golden crust on it.

  3. This pot pie looks almost too perfect to break your fork in to! I’m sure mine wouldn’t turn out as photogenic. And it does make such a good comfort food dish on a chilly day.

  4. I’ve never made chicken pot pie but I will totally make it because I love individual lunch ideas. I have some cute ramekins, for me and my husband and I think it’s the perfect occasion to make some delicious and cozy pie.

  5. Wish I had some of that for dinner tonight on this dreary, rainy day. Looks heavenly.

  6. This sounds soooo tasty! (And so much better than pre-made frozen ones!!)

  7. Love the look of this. Each year during a particular sporting event series in Australia, my family and I have “pie nights”. Each year we up the ante to have a different pie each time. It can get quite tricky. Always great to have a new pie recipe. Interesting the frozen onions. We don’t have frozen ones here. They look more like bottle pickled onions to me. Would they work the same? They are quite acidic.

    • Hi Kerri, thanks so much! I wish my family had pie nights 🙂 To answer your question, the cocktail onions would not work as the frozen ones are fairly sweet.

  8. Yum! This looks like a perfect Sunday lunch recipe. I would enjoy this with a good movie! Thank you for sharing the recipe. I might replace the breast with chicken thigh.

  9. Pot pie is the ultimate comfort food, and your version looks delicious. I like that you give options for frozen puff pastry and home made puff pastry.

  10. Such a great comfort food, this recipe looks delicious. I always have frozen puff pastry in my freezer too 🙂

  11. I am not a huge fan of pot pies but this looks like a wonderful recipe with a beautiful golden crust, will try it out!

  12. Made this for my Fiancee and had so much left over which i gave to my aunt and father…. so many compliments!! Everyone loved it. Will 100% make again .

  13. The perfect comfort food!

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