(11 votes, average: 4.36 out of 5)
Loading...This Chicken Pot Pie can be made ahead of time and baked just before dinner. I use a single crust puff pastry to save time and extra calories. You can prepare this recipe in 2 pie plates or a large french white casserole dish (mine is 2.8 litres and it works well). For company I have prepared the pie in individual bowls that are oven safe. If you purchase a large roasted chicken you can use one for 2 recipes.
Ingredients
Filling Ingredients:
- 1 roasted chicken cooled meat taken off and diced
- 6 tablespoons butter
- 1 medium onion chopped
- 2 celery stalks chopped
- 3 carrots chopped
- 1/2 package mushrooms sliced and diced
- 1/2 cup flour
- 2 1/2 cups low sodium chicken stock
- 1/4 teaspoon pepper
- 1 potato washed peeled and diced (yukon gold preferred)
- 1 cup frozen vegetables (we like peas and corn)
- 1 cup milk (1 or 2%)
- 1/4 cup chopped parsley
- 1 egg lightly beaten
Pie Crust:
- 1 sheet puff pastry
Instructions
- In a medium sized pot boil potato starting in cold water (multiple recipes can be cooked together in a larger pot and divided) for approximately 15 minutes or less until al dente. Drain, rinse with cold water to stop cooking and reserve.
- In a large dutch oven heat over medium high heat, add butter and melt, add onion, celery, carrots and mushrooms and cook until soft.
- Sprinkle in flour a tablespoon at a time and stir constantly with a wooden spoon making a smooth roux. If the mixture gets too thick add some chicken broth a little at a time and continue to stir ensuring that there are no clumps of flour. Continue adding 2 1/2 cups of broth and heat over medium heat until smooth and thick. Add pepper.
- Into the dutch oven add chopped chicken, reserved potatoes and frozen vegetables, heat through. Stir in milk and parsley, and taste. Add additional seasoning if necessary - depending on the type of broth you may need salt. Transfer mixture to casserole dish.
- Gently roll out dough using a sprinkle of flour to ensure your pastry sheet will fit your pie dish. The surface should be slightly larger than your baking dish.
- Brush egg wash along the edge of your baking dish. Using the parchment paper lay your dough onto the baking dish. Trim any extra dough so that it folds 2 cm around the edge - press gently into place. Brush all dough lightly with egg wash.
- Prepared pot pie can be refrigerated until ready to bake and serve. If you cover with plastic wrap the egg wash might come off so you could apply instead before baking. Bake 40 minutes to 50 minutes at 350 degrees until hot in the centre and crust is browned. (Small ramekins will take less time). If your crust is browning before your pie is hot in the centre then cover it with foil for the last few minutes.
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This was a really fun recipe! My whole family was impressed with the result and my mom loved that we had dinner ready that night with another in the freezer for another day – Kate, age 13
Alison did a great job of engaging the kids from the very start; having the kids read the recipe, discussing why the recipe required certain ingredients, how to substitute ingredients if necessary, how many teaspoons in a tablespoon etc. She had them involved in everything including the dishes and clean up. When I cook with my kids at home they take off before the clean up is done. They were so proud of themselves. Thanks Alison! It was a great way for my kids to spend a few hours on a summer’s afternoon!
This is a family favourite in our house as I have made it many times. I always double the recipe so I can freeze half for another dinner. The PC Butter Puff Pastry is perfect with the 2 sheets of dough.