The Best Chicken Pot Pie

By Ellie

6 Person

80 Minutes

410 Calories

Looking for the very Best Chicken Pot Pie? This homemade chicken pot pie recipe combines plenty of veggies, chunks of chicken and tart cranberry all bathed in a rich gravy. It requires very little prep, but is oh-so-comforting! Plus, it can be made in individual dishes or a large casserole!

Ingredients

1 egg -whisked with fork
230 g roll butter puff pastry
3/4 cup frozen peas
1 cup fresh cranberries
2.5 cups cooked chicken
1.5 – 2 cups chicken stock
3 tbsp. all purpose flour
1 tbsp. Dijon mustard
1/2 tsp. black pepper
1/2 tsp. salt
1.5 tsp. herbes de provence
1 small sweet potato -cut into small cubes
1 carrot -cut into 1/4 slices
2 stalk celery
2 cloves garlic -minced
1 onion -diced
1.5 tbsp. olive oil

Method

01

In a dutch oven on medium heat add olive oil. Add onion and cook until translucent, about 5 minutes. Meanwhile, preheat oven to 375 ℉.
02

Add garlic and cook 1 minute.
03

Add celery, carrot, sweet potato, herbs de Provence, salt, and pepper. Stir to combine. Cook veggies 5 minutes until they start to get a little tender, stirring often.
04

Stir in Dijon mustard. Sprinkle flour over top and stir to combine. Stir to combine.
05

Add chicken stock (start with 1.5 cups and add an additional 1/2 cup or so if you want it saucier), bring to simmer and cook 3 minutes. Add chicken (or turkey), cranberries and peas. Stir to combine.
06

Pour mixture into individual dishes (mine were a little more than 1 cup size -use what you have) or one casserole dish and top with puff pastry to fit dish (see text above regarding thawing/handling). Brush puff pastry with an egg that has been whisked. Make a couple of slits on top of the pastry with a knife.
07

Place on a baking sheet (to catch any spills). Bake for 45 minutes. Let cool 15 minutes before cutting into. Makes 6 small servings (based on roughly one cup of dishes) or 4 regular portions. Enjoy!

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The Best Chicken Pot Pie

4.8

( By Ellie )

01 Information

Grade easy
Serving 6 servings
Calorie 410 Kcal
Prep Time 20 Mins
Cook Time 60 Mins
Total Time 80 Mins

02 Ingredients

1 egg -whisked with fork

230 g roll butter puff pastry

3/4 cup frozen peas

1 cup fresh cranberries

2.5 cups cooked chicken

1.5 – 2 cups chicken stock

3 tbsp. all purpose flour

1 tbsp. Dijon mustard

1/2 tsp. black pepper

1/2 tsp. salt

1.5 tsp. herbes de provence

1 small sweet potato -cut into small cubes

1 carrot -cut into 1/4 slices

2 stalk celery

2 cloves garlic -minced

1 onion -diced

1.5 tbsp. olive oil

03 Method

Step 1

In a dutch oven on medium heat add olive oil. Add onion and cook until translucent, about 5 minutes. Meanwhile, preheat oven to 375 ℉.

Step 2

Add garlic and cook 1 minute.

Step 3

Add celery, carrot, sweet potato, herbs de Provence, salt, and pepper. Stir to combine. Cook veggies 5 minutes until they start to get a little tender, stirring often.

Step 4

Stir in Dijon mustard. Sprinkle flour over top and stir to combine. Stir to combine.

Step 5

Add chicken stock (start with 1.5 cups and add an additional 1/2 cup or so if you want it saucier), bring to simmer and cook 3 minutes. Add chicken (or turkey), cranberries and peas. Stir to combine.

Step 6

Pour mixture into individual dishes (mine were a little more than 1 cup size -use what you have) or one casserole dish and top with puff pastry to fit dish (see text above regarding thawing/handling). Brush puff pastry with an egg that has been whisked. Make a couple of slits on top of the pastry with a knife.

Step 7

Place on a baking sheet (to catch any spills). Bake for 45 minutes. Let cool 15 minutes before cutting into. Makes 6 small servings (based on roughly one cup of dishes) or 4 regular portions. Enjoy!

04 Author

Ellie

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