Recipe

Comforting Chicken Pot Pie Recipe

	Kari46 / All my dishes 2 years, 6 months ago Adapted from an old cookbook with my own spin Prep:20m Cook:30m Servings:6	Kari46
	easy colorful

Does this look good? Yeah! / Nope

Fans

redkitchen

notyourmom

msbooch75

pug4419

Ingredients

6 tablespoons butter

6 tablespoons flour

2 cups chicken broth

1 cup heavy cream

4 cups cooked chicken, cubed

1/2 cup chopped onion, sauteed

1 cup frozen peas

1 cup cooked carrots, cubed

1 sheet puff pastry, thawed

Directions

Preheat oven to 425

Melt butter in large saucepan, stir in flour and cook, stirring, for 2 minutes

Slowly add broth and cream and cook while stirring for 5 minutes until thickened and smooth

Stir in chicken and vegetables

Pour into 2 quart casserole dish

Cover with puff pastry and crimp edges

Cut several vent holes in pastry

Bake 25-30 minutes

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Comments

debra47 2 years, 6 months ago said:
I've always wanted to try making a pot pie. Your recipe looks quite appealing. I will let you know if I make it.

softgrey 2 years, 6 months ago said:
I've always wanted to make one also..
this looks totally doable...can it really be this easy?...

when you say 'cooked chicken'...cooked how...
like a rotisserie chicken?

kari46 2 years, 6 months ago said:
Softgrey:You can use rotisserie chicken or baked chicken-I've used both and it's awesome either way. And, yes, it really is that easy. This is the only chicken pot pie recipe i use!

kari46 2 years, 6 months ago said:
Extra tip: if you don't have puff pastry use a can of refrigerated crescent rolls. Just pinch the two halves together and roll a little bigger than the top of the casserole. Continue as in the recipe.

msbooch75 2 years, 6 months ago said:
I like your recipe with the cream. Very tasty. Bisquick makes a good topping as well.

linebb956 2 years, 2 months ago said:
I have to give this a try... It is so easy... I saw Paula D do one on her show... Will let you know how it turns out... Many thanks!
Linda

queenmidge 2 years, 2 months ago said:
Mmm yummy ! TY !

waltz19 2 years, 2 months ago said:
This recipe is also good with mushrooms & asparagus and its great to put in vol au vents.

notyourmomma 1 year, 7 months ago said:
I love chicken pot pie and this version is yummy and perfect comfort food. YUM.

redkitchen 1 year, 6 months ago said:
Whats for dinner tonight? Chicken Pot Pie! Thanks so much for the recipe, I LOVE these and they are soooooo easy.

faster 9 months, 2 weeks ago said:
Sounds good, but I'd definitely improve on it.

Some minced garlic.
Some chopped mushrooms, sauteed with the onions and garlic in butter.
I'd add some S&P.

This is a good way to use leftover chicken. Any kind, roasted, grilled, canned - doesn't matter. But six cups is probably the meat of a whole bird - maybe more. How often do people have 6 cups of LEFTOVER chicken meat? If you want the chicken to be succulent, though, you'd have to put it into the broth for a bit, to soak up some liquid, unless the chicken already IS succulent. The best way to get that is to steam a whole chicken, or parts, tightly wrapped in foil, and thoroughly sealed - no seasonings. That holds in the juices very nicely. Steamed chicken is usable in countless ways, so it's worth doing, even if it yields more than you need for the pie. Steaming cooks faster, doesn't dilute food with water, doesn't take out vitamins and minerals, is hotter than boiling, so it saves fuel. Good reasons to do a lot of steaming - veggies and other foods, too.

As for the pastry, puff paste sounds fantastic, but takes some time and work to make it. And it is VERY rich - whether that is desirable or not is up to you. A good flaky piecrust should do nicely. And I'd be inclined to put a bottom crust under the mixture. It's optional, but I think I would like it. I'd bake it in a clear pyrex dish, so I can monitor the condition of the bottom crust. I'd aim to bake it till the bottom is browning. If the top crust seems to brown too fast, cover it with foil.

I live alone, and this would be WAY too much for me, but I'd bet it freezes well, so I'd cut the rest into portion sizes, bag and freeze them. I'd let them defrost, then put in the oven just long enough to heat it through - at least that's what I'd do till I get my microwave fixed! Baking this recipe just ONCE would yield about 6 meals for me - meals I DON'T have to cook! If freezing and defrosting allows the crust to get too soggy, I'd rethink doing it again, though. Can't be sure till I try it. If the sauce is thick enough, it might work, so I might add a Tb or two of flour to the recipe.

mrsgenghis 3 months, 1 week ago said:
I assume frozen puff pastry works just fine?? For those who live alone or are cooking for two, this would be great to ahead. You could freeze the filling in a plastic container and then use those small puff pastries on top of small casseroles just before you bake. Always fresh that way. YUM!

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