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!
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
1 – 12 inch sheet frozen puff pastry (thawed)
1 egg (lightly beaten)
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.
I'm Jo-Anna Rooney, the creator, director, creator, baker, maker and home decorator here at A Pretty Life! Sharing a simple home life through uncomplicated home tips, home decor and fresh and easy recipes.