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Chicken Pot Pie

Flaky crusted Pot Pie filled with a creamy filling of tender chicken pieces and a simple blend of mixed vegetables.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course dinner, Lunch
Cuisine American
Servings 4

Equipment

  • Cutting Board
  • Knife
  • Deep Pan
  • 4 6 inch Pie baking pans
  • Rolling Pin

Ingredients
  

Poultry

  • 4 Chicken Thighs Boneless & Skinless - Cleaned of excess fat and cut into small bite size pieces.

Produce

  • 1/2 cup Yellow Onion Chopped
  • 1/2 cup Celery Chopped
  • 1/2 cup Green Pepper Chopped
  • 1/2 cup Carrots Chopped
  • 1/2 cup Sweet Peas Frozen

Canned Goods

  • 1 can Cream of Chicken

Dairy

  • 1 cup Heavy Cream

Condiments

  • 1 tsp Better Than Bullion Chicken Base
  • 1/4 cup Flour

Freezer

  • 2 Packages Puff Pastry Will need 4 sheets thawed

Seasoning

  • 1 tbsp Garlic Herb Seasoning No Salt
  • 1 tsp Onion Powder
  • Salt May substitute for Seasoning Salt
  • Black Pepper

Oil

  • Olive Oil

Other

  • 2 cups Water

Instructions
 

Cooking Instructions

  • Heat Pan on Medium/High drizzling it with Olive Oil.
  • Begin Sautéing Onions, Peppers and Celery until they begin to soften.
  • Add Chicken, Garlic Herb Seasoning, Onion Powder and Salt and Pepper to your preference. Stir to incorporate ingredients and continue cooking for a couple of minutes.
  • Stir the Flour into the water until incorporated and pour directly into the pan stirring until mixed together.
  • Add your Chicken Base into pan and stir into the liquid.
  • Gently add the Cream of Chicken into the mixture and continue to stir until incorporated.
  • At this point add Heavy Cream, Carrots & Peas and continue to stir. Lower cooking temperature to Medium and let it continue to cook for additional 10-12 minutes or until sauce thickens and the Chicken is completely cooked.
  • Turn off Heat and let it rest while preparing the Puff Pastry Crust.

Prepare Puff Pastry Pie Crust

  • Preheat oven to 400°F
  • Roll out Pastry Sheet on a floured surface.
  • Measure and cut out 4 circles to line the pie dishes with. You want a little extra to allow a decorative edge. Then you will cut out 4 more circles to lay over the top once the filling is placed. Be sure to cut as close as possible to each other so you will have enough room for all 8 pieces.
  • Spray each dish with Cooking Spray.
  • Line each dish with the bottom cut outs creating a beveled or rippled edge. Using a fork, poke holes at the bottom. Cover each pie crust with Aluminum Foil. Fill each pie dish with either rice, dry beans or if you have a smaller ramekin, you can use that in place. This will keep the puff pastry from fluffing up while preparing the first part of the baking process. This will keep the crust from getting soggy when baking with the filling.
  • Bake Pie Crust for 10 minutes and remove.
  • Fill each par baked Pie crust with the Chicken filling.
  • Lay the 4 top circle cut outs remaining. Pinch the edges to the bottom edges to create a rippled effect.
  • Using a sharp knife, make 3 or 4 slits on the top of crust to allow steam to release.
  • Bake for addition 15-20 minutes or until crust is Golden Brown. Remove and let it rest until serving.
  • Enjoy this simple but delicious comfort meal any time of the week.
Keyword Chicken, Chicken Pot Pie, Pot Pie, Puff Pastry