Chicken Pot Pie

This is a delicious chicken pot pie recipe. My Dad's favorite! I top it with a puff pastry sheet and it makes the perfect crispy, buttery accompaniment to the pot pie! Recipe from Diane Phillips, "Pot Pies"

Chicken Pot Pie
Chicken Pot Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 4

    tablespoons butter

  • 1/4

    cup finely chopped onion

  • 5

    tablespoons flour

  • 3

    cups chicken broth

  • 1

    cup carrots cut into 1/2 inch dice

  • 1

    teaspoon salt

  • 1/2

    teaspoon freshly ground black pepper

  • 1

    teaspoon chopped fresh sage or 1/2 teaspoon dried sage

  • 1

    cup milk

  • 1

    cup fresh, or frozen, defrosted corn kernels

  • 1

    cup fresh, or frozen, defrosted petite peas

  • 2

    cups cooked chicken

  • 1

    puff pastry sheet, thawed

Directions

In a 4 quart saucepan, melt the butter and saute the onion for 2 minutes, until it begins to soften. Add the flour, and whisk until it bubbles. Gradually whisk in the broth, stirring until the sauce is thick and smooth, about 3-5 minutes. Add the carrots, salt, pepper, and sage, stirring until the sauce begins to simmer. Simmer for 5 minutes. Add the milk, corn, peas, and chicken, simmering for another 3 minutes. Pour the filling into a 3-qt casserole. Refrigerate until ready to bake. Roll out a defrosted puff pastry sheet slightly. Cover the top of the casserole and tuck in the edges. Cut several slits in the top of the pastry for steam to escape. Preheat oven to 375 degrees. Bake the pot pie for 30-40 minutes, until the puff pastry is golden brown.

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