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scrumptious & easy chicken pot pie

Recipe by
Julie Bailey
Durham, NC

Chicken Pot Pie is our family 'go-to' food for comfort and after many years of experimenting with different combinations of ingredients, THIS recipe has proven to be their favorite. It's creaminess is light and delicious, yet filling. Everyone always wants at least a second-helping and sometimes thirds. Rarely any leftovers with this recipe. Enjoy!

yield 6 to 8
prep time 30 Min
cook time 35 Min
method Bake

Ingredients For scrumptious & easy chicken pot pie

  • 4
    chicken thighs
  • 1
    small sweet onion, chopped
  • 8 oz
    sliced mushrooms
  • 3
    carrots, chopped
  • 1/2 c
    frozen peas
  • 1/2 c
    frozen cut green beans
  • 1/2 c
    frozen corn
  • 3 Tbsp
  • 1 can
    cream of chicken soup with herbs
  • 1 c
    half and half (or milk)
  • 1 c
    chicken broth
  • salt and pepper to taste
  • 1 tsp
    tarragon, dried
  • 2 tsp
    garlic, minced
  • 1
    prepared pie crust
  • 1
    puff pastry sheet, thawed
  • 1
    egg for egg wash

How To Make scrumptious & easy chicken pot pie

  • 1
    In large pot, cover chicken thighs with cold water. Add salt, pepper, tarragon and garlic. Bring to a rolling boil. Cover with lid, turn heat to low and let cook til chicken is done (about 20-30 minutes). Remove from heat and allow to sit for about an hour for flavors to absorb. If you don't have time for this step, simply remove chicken from pot and let cool before removing chicken skins and pulling chicken from the bone.
  • 2
    After removing chicken from bone, set aside.
  • 3
    Drain chicken broth into a bowl. In a smaller pot, place chopped potatoes and cover with some of the chicken broth. Cover with lid, bring to boil, turn down heat to low and cook until fork tender (about 15 minutes). Drain when done.
  • 4
    Return the large pot to the stove. Melt butter in the pot. Add the onions and cook til slightly translucent, about 4 minutes, then add mushrooms and carrots, stirring frequently. Add a little salt and pepper to taste. Cook together about 5 minutes until carrots are slightly tender but still firm.
  • 5
    Add the frozen vegetables: peas, corn, green beans. Then add the can of soup, milk and broth. The mixture should be moist and creamy, so add more broth if needed but not too much. You don't want the mixture to be too wet, just creamy. Add in the potatoes and chicken. Stir well. Add salt and pepper to taste.
  • 6
    In a deep casserole dish, deep pie plate or cast iron skillet, line bottom with prepared pie crust, slightly pressing against sides (optional step. If you prefer no crust on the bottom, omit bottom pie crust). Place creamy chicken and vegetable mixture on top of the pie crust. (NOTE: depending on the size of your dish, there might be some leftover mixture, which you can refrigerate or freeze for other use).
  • 7
    Using a rolling pin, roll out the puff pastry onto flat, lightly floured surface. Place the puff pastry on top of the creamy chicken and vegetable mixture. You can either allow the puff pastry to fall over the side of the dish, turn it in and fold over inside the dish or trim to exactly fit the dish. Brush an egg wash mixture on top of the puff pastry.
  • 8
    Bake in 375-degree pre-heated oven for 35 to 45 minutes, until pull pastry is light golden in color. Serve hot.

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