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–+ servings
chicken pot pie

Chicken Pot Pie

A delicious hearty chicken stew topped with golden puff pastry. Can be made with leftover roast turkey or even wild poultry like pheasant.
5 from 3 votes
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American, Canadian
Servings 6
Calories 438 kcal

Ingredients
  

  • 1 onion medium sized
  • 2 stalks celery
  • 3 carrots
  • 6 mushrooms
  • 1 Tbsp olive oil
  • 3 Tbsp butter
  • 3 Tbsp all purpose flour for gluten free use 1 ½ Tbsp cornstarch
  • ¼ tsp pepper
  • ½ tsp salt adjust salt to taste and according to sodium level in broth
  • 1 cup milk
  • ½ cup cream no more than 18% mf cream
  • 1 ½ cups chicken broth
  • 2 cups chopped cooked chicken or turkey, or more if desired
  • ½ tsp dried thyme
  • 2 tsp fresh thyme
  • ¼ cup fresh chopped parsley
  • 1 cup frozen peas rinsed and drained
  • 1 rolled puff pastry sheet or block rolled to correct size
  • 1 egg, beaten

Instructions
 

  • Finely dice celery and onion. Peel and cut carrots into small pieces. Wipe mushrooms with damp towel, cut dry ends from stems and chop.
  • Slowly cook celery, onion, carrots and mushrooms in a large skillet over low heat in olive oil until soft and fragrant.
  • Add butter, sprinkle flour over vegetables and stir over medium heat until flour is combined and no longer dry.
  • Add milk, cream and chicken broth and bring to simmer, stirring until thickened. Taste and season with salt and pepper and dried thyme.
  • Reduce heat and simmer on low for about 15 minutes until reduced and thick.
  • Chop chicken into bite sized pieces and add to skillet while mixture is simmering.
  • When stew mixture is thickened add frozen peas and fresh chopped parsley and thyme. Taste one last time for seasoning and pour into a baking dish large enough to hold stew allowing for at least one inch space on top. Choose baking dish that isn't longer than pastry, about 12 inches.
  • Preheat oven to 400 degrees.
  • Roll pastry sheet into required shape if necessary. Carefully place on top of baking dish, trimming edges and rolling or pinching as necessary to keep pastry from overhanging. With a very sharp knife, score lines across pastry without cutting through, in a criss cross direction.
  • Beat egg and brush top of pastry. You will not need all the egg.
  • Bake on middle rack for 35-40 minutes until filling is bubbling around edges and pastry is golden brown and puffed.

Notes

Calorie and fat content is based on 1% milk and 10% cream. Using a combination of 2% milk and 5% cream will be very similar.

Nutrition

Calories: 438kcalCarbohydrates: 28gProtein: 32.1gFat: 21.5gSaturated Fat: 9.3gPolyunsaturated Fat: 1.4gMonounsaturated Fat: 4.1gTrans Fat: 0.1gCholesterol: 101.3mgSodium: 678mgPotassium: 546.4mgFiber: 4gSugar: 8.7g
Keyword chicken pot pie, how to make chicken pot pie, leftover roast chicken, pot pie with puff pastry, turkey pot pie
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