This is the ultimate comfort food. A creamy chicken and veggie filling topped with a delicious flaky crust.
If you have a fridge full of veggies you’d like to use up, this is a perfect recipe! You can easily replace the frozen veggies with fresh veggies that have been lightly steamed.
Classic Chicken Pot Pie
- 4 tablespoons butter divided
- 1/2 onion chopped
- 1 small potato diced
- 1 cup frozen vegetables defrosted
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon thyme
- 3 cups chopped cooked chicken or rotisserie chicken
- 2 cups chicken broth
- 1 cup light cream + 1 tablespoon for brushing
- 1/4 cup flour
- 1 tablespoon fresh parsley
- 1-2 sheets puff pastry defrosted
- 1 egg yolk
Preheat oven to 425°F.
A place 2 tablespoon butter in a saucepan. Add onion and cook over medium heat until softened. Add potato, seasonings and chicken broth.
Cover and simmer 10 minutes. Add vegetables and cook 1 minute more.
Whisk together cream and flour until smooth. Add to the vegetable mixture and cook until thick and bubbly.
Stir in chicken and parsley. Season with salt and pepper. Divide mixture over 6 oven safe bowls.
Cut the sheet of puff pastry into squares large enough to overhang about 1" on each dish. Cut 4 slits in each piece to allow steam to esacap.
Beat egg yolk with 1 tablespoon cream and brush over pastry. Bake 25 minutes or until golden. Rest 5 minutes before serving.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)