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Chicken Pot Pie
A classic chicken pot pie that's guaranteed to please the family.
Course
dinner
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
50
minutes
minutes
Servings
6
servings
Calories
599
kcal
Author
John Kanell
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
Roast well seasoned chicken breasts at 375F for 35-40 minutes.
Set aside until cool enough to handle, then remove meat from the bones and skin.
Cut the chicken into cubes.
Add the bouillon cubes to the stock.
In a large pot add butter and olive oil and melt.
Saute the onions over medium heat for 10 to 15 minutes, until translucent.
Add the flour and cook over low heat, stirring constantly, for about 2 minutes.
Add the chicken stock to the sauce. Simmer over low heat for 5 more minutes, stirring, until thick.
Add 2 teaspoons salt, about 1/2 teaspoon pepper, and heavy cream.
Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
Transfer filling to ramekins or oven safe container.
Brush egg wash on lip of ramekins.
Cover with defrosted puff pastry and cut ventilation holes into top.
Trim edge and brush with egg wash.
Bake at 425F for 15 minutes or until pastry is golden brown.
Nutrition
Calories:
599
kcal