Pretty Freaking Amazing Homemade Chicken Pot Pie

By Ellie

6 Person

60 Minutes

0 Calories

Chicken pot pie isn’t something that I was brought upon. In fact, when I was younger I always thought that it was just a smaller version of a TV dinner since the only ones I ever saw was frozen. It wasn’t until I had one in a restaurant that I said that I needed to try to make one at home.

Ingredients

2 package Frozen puff pastry
Pepper, to taste
Seasoned salt, to taste
1/2 tsp. garlic powder
2 tsp. thyme
2/3 cup milk
1 3/4 cups chicken broth
1/3 cup all-purpose flour
1/3 cup chopped yellow onion
1/3 cup butter
3/4 cup celery, sliced
1 cup frozen peas
1 cup sliced carrots
1 pound leftover chicken or turkey, cubed (or boneless chicken breast)

Method

01

Preheat oven to 400℉.
02

In a saucepan, combine chicken, carrots, peas, and celery, boil for 15 minutes.
03

Drain and set aside.
04

In the saucepan over medium heat, cook onions in butter until translucent.
05

Stir in flour until combined then slowly stir in chicken broth and milk.
06

Add seasoned salt, pepper, garlic powder, and thyme.
07

Simmer over medium-low heat until thick.
08

Cube leftover chicken and combine with the vegetables.
09

Roll out one puff pastry and line a pie plate with the pastry.
10

Place the chicken and vegetable mixture in bottom pastry.
11

Pour sauce mixture over chicken and vegetables.
12

Roll out the second puff pasty and cover with top pastry, seal edges, and cut away excess dough.
13

Make several small slits in the top.
14

Bake in the preheated oven for 30 minutes, or until pastry is golden brown.
15

Cool for 10 minutes before serving.