Favorite Home-Style Chicken Pot Pie Recipe
Who doesn’t love a good old-fashioned chicken pot pie? It’s one of my favorite comfort foods, and I find myself craving it often. Growing up, I never had a specific recipe for it; my mom just threw together whatever she had on hand. I guess that’s why I like making it now – I can customize it based on what I have. Here’s a classic version of chicken pot pie that I love to make.
Description
This home-style chicken pot pie is a warm, comforting dish that’s perfect for a chilly evening. It has a crispy, golden-brown crust, a creamy and flavorful filling, and it’s topped with buttery and flaky puff pastry. It’s the perfect balance of flavors and textures and it will become a family favorite in no time.
Prep Time
This recipe takes about 20 minutes to prepare and assemble. However, if you’re using store-bought puff pastry, you’ll need to allow for thawing time.
Cook Time
Once the pot pie is assembled and ready to go, it’ll need to bake in the oven for about 30 minutes. The top should be golden-brown and the filling should be bubbling.
Ingredients
- 1 sheet of puff pastry, thawed
- 3 tablespoons of butter
- 1 onion, diced
- 3 cloves of garlic, minced
- 1/4 cup of all-purpose flour
- 2 cups of chicken broth
- 1/2 cup of milk
- 2 cups of cooked chicken, diced
- 1 cup of frozen peas and carrots
- 1/4 teaspoon of dried thyme
- 1/4 teaspoon of dried oregano
- Salt and pepper, to taste
Instructions
Preheat the oven to 375°F. Grease a 9-inch pie dish with butter or cooking spray and set aside.
Melt the butter in a large skillet over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes. Add the flour and stir to combine. Gradually add the chicken broth, stirring constantly. The mixture should start to thicken. Add the milk, chicken, frozen vegetables, thyme, oregano, salt, and pepper. Stir to combine and cook for 5 minutes, or until the mixture is thick and bubbly.
Pour the mixture into the prepared pie dish. Unroll the puff pastry and place it on top of the pie. Cut a few slits in the top to allow steam to escape. Place the dish on a baking sheet and bake for 30 minutes, or until the top is golden-brown and the filling is bubbling.
Let the pot pie cool for 10 minutes before serving. Enjoy!
Equipment
- Large skillet
- 9-inch pie dish
- Baking sheet
Notes
This recipe can be easily customized with your favorite vegetables, such as potatoes, corn, green beans, etc. You can also substitute the chicken with cooked beef or pork.
Nutrition: Per Serving
Calories: 469, Fat: 22 g, Saturated Fat: 8 g, Carbohydrates: 41 g, Protein: 23 g, Cholesterol: 54 mg, Sodium: 819 mg, Fiber: 4 g.
Recipe Tips
If you’re short on time, you can use store-bought puff pastry instead of making it from scratch. Just make sure to thaw it before you use it. To save time, you can also use cooked, shredded rotisserie chicken.
If you’re looking for a way to lighten up the recipe, you can use low-fat milk and reduced-fat puff pastry. You can also use a store-bought, lower-calorie pie crust.
If you’re feeling adventurous, you can make your own puff pastry from scratch. It takes a bit of time, but it’s well worth the effort. Trust me!
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