chicken pot pie
When we lived up north there was a little diner that had the best chicken pot pie and when we moved that was one of the things we missed. I tried so many and could never find one we loved as much as that. So I decided I would try to make it after many tries my husband and kids told me "you finally did it, its awesome".
prep time
20 Min
cook time
1 Hr
method
Bake
yield
4-6 serving(s)
Ingredients
- 1 - rotisserie chicken, shredded
- 4 1/2-5 cups chicken stock
- 1 1/2 sticks butter, unsalted
- 1 small yellow onion, diced
- 3/4 cup flour
- 1/4 cup heavy cream
- 2 cups carrot, diced, tiny
- 2 cups peas, frozen
- 3 small potatoes, gold or yukon, diced, tiny
- 1 teaspoon salt and pepper
- 1 tablespoon parsley, italian, finely chopped
- 1 - egg (egg wash)
- 1 box puff pastry sheet, thawed
How To Make chicken pot pie
-
Step 1Preheat oven to 375 degrees.
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Step 2Over medium heat melt butter, and then cook the onions, carrots, potatoes, parsley, salt & pepper over medium heat until the vegetables are tender.
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Step 3Then on medium-low heat add the flour and cook for an additional 2-3 minutes,stirring constantly.
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Step 4Raise the heat and add the chicken stock and let thicken. Once thickened remove from heat and stir in the heavy cream, now stir in the shredded chicken and peas.
-
Step 5Divide the filling among 4 ovenproof bowls. With the puff pastry cut out 4 large circles to cover the individual pies. Brush the egg wash over the pastry and sprinkle with salt & pepper. Make a slit on top of each pie.
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Step 6Place pies on a cookie sheet and place in the heated oven and bake until pastry is done. Enjoy!!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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