Chicken Pot Pie
Chicken pot pie. It’s the stuff comfort is made of. Warm, hearty, healthy and deeeeelicious!
For the month of January, with so many people turning their focus back to health, I thought I would share my recipe for Chicken Pot Pie. This is a spin-off from my tried and true Chicken Stew recipe, but I’ve adapted it and made it into pie form…because really, who doesn’t love pie?! This pot pie is packed full of nutritious vegetables and chunks of lean and healthy chicken.
Chicken, carrots, onions, celery, potatoes, peas, corn…yum. And we’re keeping things simple by using a ready made puff pastry for the crust. So not only is this recipe healthy & delicious, it’s easy too!
Easy. Healthy. Delicious. Let’s get cookin!
Chicken Pot Pie
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Total Time: 2 hours 20 minutes
- Yield: 6 servings 1x
Ingredients
Chicken Pie Filling:
- 4 chicken breasts (or you can use 10–12 chicken thighs)
- 1 tbsp olive oil
- salt & pepper
- 1 med/large potato peeled and cut into 1 inch chunks (or 6 baby potatoes cut half)
- 1 tbsp oil
- 2 onions (chopped)
- 3 celery sticks (diced)
- 2 carrots (peeled and diced)
- 1/2 tsp thyme
- 1 bay leaf
- 1/4 cup flour
- 2 cups chicken stock
- 1 cup frozen corn or peas
- 1/2 cup cream
Pie Crust:
- 1 – 12 inch sheet frozen puff pastry (thawed)
- 1 egg (lightly beaten)
Instructions
- Preheat your oven to 375 degrees.
- Cut the chicken into 1 inch chunks, then in a large deep frying pan, brown the chicken in about 1 tbsp olive oil. Salt & pepper to taste. Transfer to a bowl and set aside.
- In a separate pot, partially cook your chunks of potato. Basically just boil it for about 2 minutes. Then drain and set aside.
- In the same frying pan that was used to cook the chicken, cook the onions, celery and carrots in 1 tbsp oil. Cook until soft, about 5 minutes.
- When the onions, celery and carrots are soft, add the thyme, bay leaf and flour. Stir while cooking for 1 minute.
- Then add the stock to the onion mixture. Bring the mixture to a boil, stirring constantly until the mixture thickens. This takes about 4 minutes.
- When the stock mixture has thickened, add the potato and chicken.
- Transfer the chicken mixture into an oven proof casserole dish, or deep pie dish.
- Bake covered, without the crust for 1 1/2 hours.
Putting the Pot Pie together:
- After the 1 1/2 hour baking time has passed, remove the dish from the oven, remove the bay leaf, then stir in the frozen vegetables and cream.
- Then add the thawed puff pastry sheet to the top of the pie dish, making sure to cover the edges.
- Using a knife, cut vents into the pastry (I like to put 2, 4-inch vents into my crusts).
- Brush the pastry with the beaten egg.
- Bake for about 30 minutes more, or until the crust is nice and golden brown.
Serve this chicken pot pie with a green salad and watch your family happily eat up their dinner!
I hope you enjoy this recipe! It’s a family favourite.
Have a delicious day!
Disclosure: I am participating in the Chicken Farmers of Canada campaign managed by SJ Consulting. I received compensation in exchange for my participation in this campaign. The opinions on this blog are my own.
Oh my goodness this looks simply delicious! My family will love this, thank you!
Thank you Julie! Chicken pot pie is a favourite in our home!
Looks so good Jo-Anna! Yummy! You must be exhausted from the Thai Kitchen Challenge last week! Have you recovered yet? Have the best week my friend! Angie xo
Thank you Angie! Yep, I’m exhaaaaausted, lol! I’m thinking a trip to Maui is in order…I wish! I hope you have a great week too!
This is mouthwatering goodness! congratulations on the new gig with the Chicken Farmers of Canada. I’m off to check out their site! Thank you so much!
Thanks for the recipe – chicken pot pie has always been a family favourite at our house as well! Congratulations of your new partnership too!
I’ve been craving a pot pie lately! January really is the best time of year for this meal; kind of makes you forget that it’s -30 outside!!
I haven’t had a chicken pot pie in five years. I will figure out how to make GF puff pastry… 🙂
Congrats on the ambassadorship, Jo!
Congratulations Jo-Anna! What a fun adventure for the next year. I love chicken pot pie, and every year for my Dad I make up a bunch for him as part of his Christmas present. He’s on his own, so this is kind of a healthy TV dinner for him. 😉 We eat a lot of chicken in this household too, and I’m looking forward to your recipes – it’ll be great to try something new!!
Another amazing looking recipe! This is just the kind of thing you need on the table on these cold winter nights.
This is one of my favs but have never made it from scratch ~ love that it has a puff pastry top! Pinned now and will make it next month now. Congrats on the new gig ~ I could live on chicken so I am really looking forward to seeing your recipes.
Congrats Jo-Anna! Chicken is my favourite and this pot pie looks delicious. Looking forward to seeing all your future recipes in the coming months.
Jo-Anna, my family usually asks, “How are we having chicken tonight!”. Chicken pot pie is my sons favourite way! Thank you!
Good old comfort food- love it! Don’t you find in this cold weather you crave this sort of thing. A salad just doesn’t cut it when you’re shoveling snow and trying to stay warm!
This is beautiful, Jo-Anna. I’m so happy that you’ve become a Chicken.ca ambassador! I can’t wait to see more of your recipes!
Yummy!! Congrats on being a Chicken.ca ambassador!
made this tonight! it was my first time making chicken pot pie. It was a bit labour intensive for me to make it regularly but tasted so delicious! Hubby loved it too. Thanks for the recipe 🙂
I’m 9 and i made this she is right it’s really easy and you are awesome
How fun! I think it’s SO fantastic that you made this recipe! Kids cooking are the best!!
This looks delicious! Would you happen to know how many servings it makes?
Hi Traci! Sorry for the late response…it makes about 6 servings.
Thank you! I made this for a family gathering, but I was feeling rather lazy so I served the filling over rice. Everyone loved it! I really enjoy how thick it is – too many times the filling is so soupy. Thanks for a great recipe!
You are so welcome! I’m very happy you enjoyed this recipe! 🙂
Just made this and it is absolutely amazing!! Didnt have thyme so used fresh coriander and flavours work great together:) thank you