There is nothing quite like a steaming hot Chicken Pot Pie to warm the soul. It is one of the quintessential comfort foods and the perfect to meal to serve on a cold winter night. It might surprise you to know that making a Chicken Pot Pie from scratch is actually easier than you think. A few basic ingredients and just a few minutes of your time and you’ll have this on the dinner table in no time!
This recipe, which is my all time favorite, comes from the Epicurious website, click here to check it out online. The great thing about a pot pie is that you have the flexibility to play around with the filling and the spices to create a flavor profile that suits your palette. You can substitute turkey for the chicken, add in more veggies, change-up the vegetables and so on and so forth. As I’ve mentioned in other posts, I do not care for mushrooms so I leave them out of my pot pie. Instead I use diced Yukon Gold potatoes, a bit of sliced celery and if I have them in the house, I love pearl onions over regular diced onion. I also use a nice chicken stock instead of broth as I find the flavor to be far richer and more complex than that of chicken broth. Kitchen Basics® is my favorite brand but any stock will work just as well. For an even creamier base, add a touch of cream to the stock once it’s thickened. Enjoy!
- 1 package (17.3 ounces) puff pastry sheets, thawed
- 1/3 cup unsalted butter
- 4 medium carrots, peeled and sliced (about 2 cups)
- 3 medium onions, chopped (about 1 1/2 cups)
- 8 oz. mushrooms, sliced (about 3 cups)
- 1/3 cup all-purpose flour
- 3 1/4 cups chicken stock
- 1 tsp dried thyme leaves or 1 tbs minced fresh thyme leaves
- 1 tbs Dijon mustard
- 1/2 tsp ground black pepper
- 3 cups cubed cooked chicken
- 1 cup frozen peas, thawed
- 1/4 cup chopped fresh parsley
Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Press the pastry into a 2-quart round casserole. Trim the excess pastry. Prick the pastry thoroughly with a fork. Place aluminum foil onto the surface of the pastry. Bake for 25 minutes. Remove the aluminum foil after baking.
While the puff pastry bakes, heat the butter in a 12-inch skillet over medium heat. Add the carrots, onions and mushrooms and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally. Add the flour and cook and stir for 3 minutes or until the flour is golden brown. Slowly stir in the broth and heat to a boil. Cook and stir until the mixture boils and thickens.
Stir in the mustard, thyme, black pepper, chicken, peas and 3 tablespoons parsley. Remove the skillet from the heat.
Unfold the remaining pastry sheet on a lightly floured surface. Cut the pastry sheet crosswise into 6 (1 1/2-inch thick) strips.
Spoon the chicken mixture into the casserole. Weave a lattice pattern over the filling with the pastry strips. Trim any excess pastry. Sprinkle with the remaining parsley. Place the casserole onto a baking sheet.
Bake for 45 minutes or until the filling is hot and bubbling and the pastry is golden brown. Serve hot.
**Note – While a lattice topped pot pie is very pretty you can save yourself time by simply placing the whole puff pastry sheet on top of the pot pie as seen above. Crimp the edges and cut 2-3 vent slits in the pastry and bake as directed.**