5 from 1 vote
Review Recipe

Classic Chicken Pot Pie

Prep Time 25 minutes
Cook Time 32 minutes
Total Time 57 minutes
Servings 6 servings
Author Holly Nilsson
Course Chicken, Dinner, Lunch, Main Course
Cuisine American
Chicken and vegetables in a creamy broth are topped with a flaky crust for the perfect comforting meal.
Print Pin

Ingredients

  • 1 small potato diced
  • 1/4 cup butter divided
  • 1/2 onion chopped
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon thyme
  • 1/4 cup flour
  • 2 cups chicken broth
  • 1 cup light cream + 1 tablespoon for brushing
  • 1 1/2 cups frozen vegetables defrosted
  • 3 cups chopped cooked chicken or rotisserie chicken
  • 1 tablespoon fresh parsley
  • 1-2 sheets puff pastry defrosted
  • 1 egg yolk

avatarFollow Spend with Pennies on Pinterest

Instructions

  1. Preheat oven to 425°F.

  2. Placed diced potatoes in a small saucepan with water. Simmer covered until potatoes are tender, about 10 minutes. Drain well.

  3. Place butter in a saucepan. Add onion and seasonings cook over medium heat until softened, about 3-4 minutes. 

  4. Sprinkle flour over onions and cook 1 minute.

  5. Whisk in cream and chicken broth a little bit at a time until smooth. It will seem thick at first. Continue adding a little at a time whisking until smooth. Allow to boil 1 minute.

  6. Add drained potatoes, vegetables and chicken. Cook 1 minute more. Stir in parsley. Season with salt and pepper.

  7. Divide mixture over 6 oven safe bowls.

  8. Cut a 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 escape. Drape puff pastry over bowls.

  9. Beat egg yolk with 1 tablespoon cream and brush over pastry. Bake 25 minutes or until golden. Rest 5-10 minutes before serving, filling will be very hot.

Recipe Notes

To Make in a Pie Crust
You can also make this in a double pie crust. Create the filling as directed. Line a 9" deep dish pie pan with pastry crust. Add filling and top with second pie crust. Bake 30-35 minutes. Cover the edges of the crust with foil during the last 15 minutes to avoid over browning.
If making this in a pie crust, you might want to thicken the filling further. Increase the flour to 1/3 cup to allow the base to thicken.
Nutrition Information
Calories: 485, Fat: 34g, Saturated Fat: 14g, Cholesterol: 95mg, Sodium: 500mg, Potassium: 382mg, Carbohydrates: 32g, Fiber: 3g, Protein: 11g, Vitamin A: 2115%, Vitamin C: 14.9%, Calcium: 52%, Iron: 3.3%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword chicken pot pie