Chicken Pot Pie

By Ellie

6 Person

55 Minutes

276 Calories

Chicken Pot Pie with Puff Pastry Recipe - A classic chicken pot pie recipe topped with flaky puff pastry and with wholesome, comforting, homemade ingredients.

Ingredients

puff pastry thawed
3 cups chicken stock
1/2 tsp. black pepper
1 tsp. salt
1/4 cup all-purpose flour
3 tbsp. butter
3 large carrots cut into chunks
1 large baking potato peeled and cut into chunks
1/2 medium onion diced
3 skinless, boneless chicken breasts cut into 1-inch pieces
2 tbsp. olive oil divided

Method

01

Preheat oven to 425º F.
02

Drizzle the olive oil into a heavy Dutch oven or pot set over medium heat. Add the chicken and cook until browned. Using a slotted spoon, remove from the Dutch oven to a plate.
03

Add the onions, potatoes, and carrots and cook until the onions are translucent and the potatoes and carrots are slightly tender about 8 minutes. Add the butter and allow to melt. Then, stir in the flour, salt, and pepper and cook until thickened, about 2 more minutes. Pour in the chicken stock and bring to a boil. Add back in the chicken and their juices.
04

Ladle the chicken pot pie filling into a 3-quart casserole dish or individual dishes set on a parchment or foil-lined baking sheet. Top with puff pastry. Trim the edges of the puff pastry to about 1/2-inch overhang of the rim of the baking dish. Using a sharp knife, cut a slit in the puff pastry as a vent to allow steam to escape during baking. Bake until golden brown and the pot pie is bubbling, about 30 minutes.

Related Tags

Chicken Recipes

Chicken Pot Pie Recipes

Easy Chicken Recipes

Dinner Recipes

Easy Dinner Recipes

Chicken Pot Pie

4.0

( By Ellie )

Chicken Pot Pie with Puff Pastry Recipe - A classic chicken pot pie recipe topped with flaky puff pastry and with wholesome, comforting, homemade ingredients.

01 Information

Grade easy
Serving 6 servings
Calorie 276 Kcal
Prep Time 10 Mins
Cook Time 45 Mins
Total Time 55 Mins

02 Ingredients

puff pastry thawed

3 cups chicken stock

1/2 tsp. black pepper

1 tsp. salt

1/4 cup all-purpose flour

3 tbsp. butter

3 large carrots cut into chunks

1 large baking potato peeled and cut into chunks

1/2 medium onion diced

3 skinless, boneless chicken breasts cut into 1-inch pieces

2 tbsp. olive oil divided

03 Method

Step 1

Preheat oven to 425º F.

Step 2

Drizzle the olive oil into a heavy Dutch oven or pot set over medium heat. Add the chicken and cook until browned. Using a slotted spoon, remove from the Dutch oven to a plate.

Step 3

Add the onions, potatoes, and carrots and cook until the onions are translucent and the potatoes and carrots are slightly tender about 8 minutes. Add the butter and allow to melt. Then, stir in the flour, salt, and pepper and cook until thickened, about 2 more minutes. Pour in the chicken stock and bring to a boil. Add back in the chicken and their juices.

Step 4

Ladle the chicken pot pie filling into a 3-quart casserole dish or individual dishes set on a parchment or foil-lined baking sheet. Top with puff pastry. Trim the edges of the puff pastry to about 1/2-inch overhang of the rim of the baking dish. Using a sharp knife, cut a slit in the puff pastry as a vent to allow steam to escape during baking. Bake until golden brown and the pot pie is bubbling, about 30 minutes.

04 Author