Easy Chicken Pot Pie Recipe
The Ultimate Recipe For Chicken Pot Pie

With this easy chicken pot pie recipe you'll put forth very little effort and yet serve a glorious chicken pot pie that would be the envy of any restaurant in town. It's the ultimate recipe for Chicken Pot Pie!

Unlike most pot pies this recipe for chicken pot pie uses a puff pastry crust!

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The Puff pastry rises to a golden crust, covering a savory mixture of peas, carrots, corn and chicken. The chicken and vegetables simmer in a thick sauce flavored with thyme and garlic.

Set this dish with a flaky, puffy dome in front of guests and let the wows roll in.

Just A Note - Like any recipe for chicken pot pie the vegetables are interchangeable - use others that you may prefer. Mushrooms, leeks and onions add lots of extra flavor.

This easy chicken pot pie recipe is an ideal dish to use up leftovers.

Prep time: 20 minutes
Cook Time: 50 minutes
Ready In: 1 hour, 10 minutes
Yield: 6 Servings

Easy Chicken Pot Pie Recipe - The Ultimate Recipe For Chicken Pot Pie

Ingredients

1 sheet frozen puff pastry, thawed
2 cups cooked chicken, cut in bite sized pieces
1 1/2 cups frozen peas
1 1/2 cups frozen carrots
1 1/2 cups frozen corn kernels
1 cup whole milk
1 cube chicken bouillon or 1 tablespoon chicken granules
1 cup chicken broth or milk
2 tablespoons unsalted butter
1/4 cup all-purpose flour
Kosher salt and ground black pepper
1 tablespoon dried thyme
2 tablespoons minced dried onion
1 tablespoon granulated garlic
1 large egg, well beaten
2 tablespoons heavy cream of milk

Directions

Cut the sheet of puff pastry into a circle that is 2 inches larger than the 2 quart casserole you are using for this recipe. Keep it refrigerated until ready to use.

Preheat the oven to 400F.

In a large saucepan, melt the butter. Whisk in the flour and stir constantly. When the flour has thickened, stir in the milk. Let the mixture come to a boil, then reduce the heat.

Add the chicken broth or another cup of milk, the chicken bouillon cube, crushed, dried thyme, dried onion and granulated garlic.

Stir in the peas, carrots and corn. Add the cooked chicken, and season the mixture with the kosher salt and ground black pepper to taste.

Simmer the mixture for 5 to 8 minutes.

Pour the chicken and vegetable mixture into a 2-quart casserole. With a pastry brush, paint some of the beaten egg around the edge and rim of the casserole.

Whisk together the heavy cream or milk and the beaten egg.

Position the circle of puff pastry over the casserole and press the edges onto the egg-washed rim. Gently paint the remaining egg wash over the entire surface of the puff pastry, including the portion covering the outside rim of the casserole.

Put the casserole on a baking sheet and bake in the center of the oven until the pastry has puffed up and turned golden brown, about 10 to 12 minutes.

Now serve up this ultimate recipe for chicken pot pie and claim it as your own! At least add it to your recipe file. You'll want it in a section labeled "serve often".

Good To Know - You can make several individual pot pies by using 1 cup ramekins.

Follow the same procedure, cutting smaller circles of pastry for the ramekins. Divide the chicken mixture evenly between them and put all the ramekins on the baking sheet to bake.

Food For Thought - Fresh vegetables are always a welcome choice instead of frozen in any recipe for chicken pot pie.

Blanch a cup of diced carrots. Quarter some white button mushrooms and saute them in unsalted butter with sliced leeks or onion. Slice a couple of stalks of celery and leave them uncooked - they will add some welcome crunch to the creamy pot pie.

Amount Per Serving: Calories = 435, Fat = 25g, Cholesterol = 52mg

Try the Easy Chicken Pot Pie Recipe and then try some of our other Easy Chicken Recipes

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