Real Recipes From Real Home Cooks ®

chicken pot pie

(1 rating)
Recipe by
Theresa Vieira
Ocala, FL

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".

(1 rating)
yield 4 -6
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For chicken pot pie

  • 1
    rotisserie chicken, shredded
  • 4 1/2-5 c
    chicken stock
  • 1 1/2 stick
    butter, unsalted
  • 1 sm
    yellow onion, diced
  • 3/4 c
  • 1/4 c
    heavy cream
  • 2 c
    carrot, diced, tiny
  • 2 c
    peas, frozen
  • 3 sm
    potatoes, gold or yukon, diced, tiny
  • 1 tsp
    salt and pepper
  • 1 Tbsp
    parsley, italian, finely chopped
  • 1
    egg (egg wash)
  • 1 box
    puff pastry sheet, thawed

How To Make chicken pot pie

  • 1
    Preheat oven to 375 degrees.
  • 2
    Over medium heat melt butter, and then cook the onions, carrots, potatoes, parsley, salt & pepper over medium heat until the vegetables are tender.
  • 3
    Then on medium-low heat add the flour and cook for an additional 2-3 minutes,stirring constantly.
  • 4
    Raise 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.
  • 5
    Divide 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.
  • 6
    Place pies on a cookie sheet and place in the heated oven and bake until pastry is done. Enjoy!!

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