Chicken Pot Pie



With the weather turned much colder, like today, and with nothing else to do, I created this chicken pot pie recipe. I wasn't in the mood to make dough from scratch, so I bought a package of pastry sheets... a new venture for me, as I never bought or used pastry sheets before.

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chicken breasts, whole
4 Tbsp
russet potatoes
celery stalks, including leaves
2 medium
thyme, leaves, (the stems make it easier to pick out and you can add a few leaves later if extra flavor is needed)
bay leaves
salt and pepper, to taste
water to cover chicken
1 pkg
puff pastry sheet, thawed
8 oz
peas, frozen, thawed


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1The Bird: 
Place the chicken in a large soup pot and cover with cold water.

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2Add 4 carrots, cut in two, 4 celery, including the leaves, onion halved and peel left on, bay leaves, thyme, salt and pepper corns.

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3Place pot over medium heat, and slowly bring to a boil.

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4Once boiling begins, reduce the heat to low and simmer, covered,

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5Simmer, until the chicken meat falls off of the bones (skim off foam every so often). Simmer for approximately 1½ hours.

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6The Vegetables: While chicken is simmering, prepare the vegetables: dicing the vegetables all the same size, for a more even cooking.

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7Potatoes, diced small.

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8Carrots, diced small.

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9Celery, diced small.

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10½ sweet onion, diced small.

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11In a heavy-duty fry pan, melt the butter over medium heat.

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12Add carrots and celery to pan.

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13Sauté 5 minutes

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14Next, add the potatoes, sautéing another 5 minutes.

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15Then, add the onions, sauté another 5 minutes.

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16Season the vegetables with salt & pepper, to taste.

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17The Chicken:Once the chicken is tender, remove the pot from the stove; remove the 2 chicken breasts and placing them on a plate to cool slightly, so you can handle them without burning your fingers.
Strain the broth, reserve about a ½ cup. Discarding the vegetables and bay leafs, pepper corns, etc., leaving only the broth.

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18Place the reserve broth in the freezer, to cool off quickly

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19Break up the chicken, and return the chicken to pot. This is a good time to taste the broth, and if needed, season the broth with salt, pepper, and other spices to taste (I love using Fox Point Seasoning), if desired.

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20Slowly add the cold broth mixed with about ¾ cup flour and ½ cup milk. whisking constantly until sauce is smooth. Adding the peas at this time.

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21Simmer broth, stirring until thicken.

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22Add the potatoes, carrots, celery, onions, and peas to the pot. Bring to a boil, reduce heat, and simmer until
thickened, and the peas are tender, about 5 to 7 minutes.

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23Once peas are tender, remove, allowing the filling to cool thoroughly before you begin working with the phyllo dough.

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24Prepare a workspace that is large enough to spread out the roll of pastry dough, rolling the pastry sheet to a 10-inch by 15-inch rectangle.

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25Using a a knife, carefully cut the pastry dough (if too soft to cut, refrigerate for 20 minutes to firm the dough), to the desired size you need for your casserole or individual serving bowls.

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26Refrigerate the cut pastry dough if not baking immediately, to keep it firm... which results a flakier crust.

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27Spoon the chicken mixture into serving bowls, casserole, etc.

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28Remove the pastry sheets from the refrigerator and carefully place the pastry over chicken mixture, loosely... Because I don't seal the pastry to bowl, the steam naturally escapes.

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29Bake in the preheated 400 ºF oven for 30 to 40 minutes or until golden brown.

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30When golden, remove from oven and let stand 5 minutes, allowing to cool slightly. Serve hot

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31I hope you will make this recipe for Chicken Pot Pie With Phyllo this coming as the weather gets colder,!!

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