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This chicken pot pie can be made with either a regular pie crust or a puff pastry crust. Either one will work well with this recipe. I slightly prefer using a regular pie crust because it is a bit salty and balances out the bland filling. I however do like the flaky crust on the puff pastry so either one will work just fine ! It’s going to be a personal preference !
Chicken Pot Pie
Ingredients
Ingredients
- 1 Small Idaho Potatoe ( Need 1 Cup Diced Potatoes )
- 1 1/2 Cups Cooked Rotiesserie Chicken ( Shredded and Rough Chopped Into Smaller Pieces )
- 1 Cup Frozen Peas & Carrots ( Thawed )
- 1/2 Cup Canned Corn ( Drained)
- 1 Teaspoon FRESH Thyme ( Chopped)
- 1 Box Frozen Puff Pastry OR Regular Pie Crust
- 1/3 Cup Butter
- 1/3 Cup All Purpose Flour
- 1 3/4 Cups Chicken Broth (Equals 1 Can of Chicken Broth 14.5 oz )
- 1/2 Cup Heavy Cream
- 1/2 Teaspoon Salt
- 1/8 Teaspoon Garlic Salt
- 1/8 Teaspoon Black Pepper
- 2 Large Eggs ( Whisked )
Tools Needed:
- Rolling Pin
- Pastry Brush
- 3 Pot Pie Tin Foil Pans
- Baking Tray
- Aluminum Foil
Instructions
- Dice the potatoes.
- Place the diced potatoes in a saucepan filled with enough water to cover the potatoes. Bring to a boil then cover with a lid and reduce the heat to simmer for about 3-4 minutes or until the potatoes are slightly tender. Do not overcook the potatoes otherwise they will become mushy.
- Drain the potatoes and set aside.
- Microwave the cooked chicken to bring it to room temperature. Then shred the cooked rotisserie chicken and rough chop into small pieces.
- Defrost the frozen peas & carrots. Place the the frozen carrots and peas in a bowl. Fill it with some water. Then microwave for 1 minute and 30 seconds. Drain and set aside.
- Drain the canned corn and set aside.
- Chop the fresh thyme.
- Take the pastry sheets and set them on the counter to thaw for about 30 minutes.
- Pre-heat the oven at 350 degrees.
- In the meantime on medium-high heat melt 1/3 cup of butter.
- Add in 1/3 cup of All Purpose Flour.
- Also add in 1/2 teaspoon salt, 1/8 teaspoon garlic salt and 1/8 teaspoon black pepper.
- Stir it all together for a minute to cook off the flour.
- Then slowly pour in 1 3/4 cups of chicken broth a little at a time while constantly stirring.
- Then pour in 1/2 a cup of of heavy cream and stir.
- Bring to a boil then turn of the heat.
- Add in the peas and carrots.
- Add in the corn.
- Add in the potatoes.
- Add in the chicken.
- Lastly add in the thyme. Then set the filling aside and let cool to thicken.
- Cover a baking sheet with some aluminum foil. Then fill 3 pot pie pans with the filling divided equally among them.
- Place one of the pot pie pans onto a pastry sheet facing down and trace around it with a knife leaving about 1/2 an inch space.
- There are only 2 sheets in a box of frozen puff pastry so after cutting out 2 circles, use the scraps to make the last circle. Gather the scraps and use a rolling pin to flatten the dough out. Be sure to flour your work space and your rolling pin so that the dough will not stick to it.
- Crack 2 eggs into a small bowl and whisk. Brush some egg wash onto the edge of the pans .
- Place the cut out pastry sheet over the filling and wrap the edges of the pan with the pastry sheet. Cut slits into the top of the pies.
- Brush some egg wash onto the pies.
- Place in the pre-heated oven on the second level. Bake for 30 minutes then rotate the baking tray so that the pies will brown evenly.
- Then bake for another 25 minutes. TURN OFF the heat and leave the pies in the oven with the door closed for another 10-15 minutes.
- Remove the pies from the oven and let them cool slightly to allow the sauce to thicken.
- Then serve while still warm.
Below are just some of the brands used in this recipe:
- Puff Pastry Sheets
- Aluminum Pot Pie Pans & Lids
- Heavy Cream
- Frozen Peas & Carrots
Notes
If you would like to use a regular pie crust instead of a puff pastry crust, the instructions are basically the same as using a puff pastry except you do not need to brush any egg wash onto the pie crust and you are going to pre-heat the oven at 425 degrees . Then bake the pot pies for 45 minutes or until nicely browned on top. Remove from oven and let slightly cool before serving.