Eat With Emily

Chicken Pot Pie

Emily Pham

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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 !

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Chicken Pot Pie

Course Entrée
Cuisine American
Servings 3 People

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.
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