Chicken Pot Pie

Chicken Pot Pie

Ready in 1 hour
8 review(s) averaging 2.9. 63% would make again

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Chicken Pot Pie...Sometimes I like to make something special from something ordinary. This chicken pot pie becomes an elegant lunch in a matter of minutes. The puff pastry is so light and flaky...a great compliment to the creamy chicken pot pie. I used my own puff pastry recipe , but you can also just as easily use store bought. This recipe is really just my own simple version of chicken pot pie.I like to stir fry my chicken pieces to bring out a deeper flavor...rather than just boiling it. I chose to use simple and basic vegetables,carrots,onions,celery,peas,potatoes and a bit of garlic(for flavor). You can choose to use any vegetables you prefer.Try using mushrooms and corn. But, this is my version.....

"thank you so much. so easy to follow and the out come was perfect"

- gskorich


Are you making this? 
1 chicken breast; chunks + 2tsp oil for stir frying
2/3 cup diced carrots (about 2 carrots)
1 cup celery; diced, (about 2 ribs)
1/3 cup diced ham (this is optional)
1 cup onion; diced (about 1/2 large onion)
2 cloves garlic
2 tsp oil
3 cups potatoes; diced (about 4 medium potatoes)
4 tbsp flour; (up to 5)
1 cup milk
1 cup peas
1 bay leaf
1 tsp thyme
1 salt and pepper to taste
Puff pastry (homemade or store-bought) for crust
1 egg; beaten, for glaze

Original recipe makes 5 Servings



Season chicken pieces with salt and pepper. Stir fry in 2 tsp oil till nicely browned. Set aside.In a medium size soup pot on med/low add 2 tsp oil. Add onion cook till almost tender. Add celery , carrots and ham(if using).

Cook for an additional 2-3 minutes. Stir in garlic. Sprinkle 2-3 TBS of flour and cook for an additional 30 seconds. Add potatoes and water until the potatoes are just covered with water. Add bay leaf.

Lower heat to low. Cook ten minutes covered. ...stir every so often so that it won't get burned at the bottom. After ten minutes or so add the chicken. Cover and cook till potatoes are tender. Uncover and remove bay leaf. Add milk. Make a slurry of 2 TBS flour plus some water(about 3-4 TBS water) . Stir it in the soup.

Cook for an additional 5 minutes or so until thickened. If it is too thin, make a bit more slurry or cook down further until desired thickness. Adjust seasoning. Add peas. Ladle into soup bowls.Press a piece of puff pastry on top. You can cut out a small circle in the middle of the puff that the steam will escape. You can brush the puff pastry with beaten egg for a shiny golden color.Bake at 400 till nicely browned...approx 15-20 minutes. Just watch so that it doesn't burn. Really you just want the puff pastry to bake...everything else is cooked already.


Added on Award Medal
Verified by stevemur

Initial cooking stage...

Soup ladled into bowl...

Puff pastry placed on top...

Chicken pot pie...

Calories Per Serving: 953 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Very bland. The chicken needs a ton more flavor and more spice in the soup.
bje713 1 year ago

Borth 2 years ago

What puff pastry? Where? How much?
tamartini 3 years ago

This was really bad I didn't like it at all I'm really sorry it was really bland but the dog liked it so I give it one star
Emilly21 3 years ago

Where can I find your pastry recipe? It looks d lish. :)
Snowhite024 4 years ago

i found directions confusing. you should consider rewriting.
powderhog90 4 years ago

thank you so much. so easy to follow and the out come was perfect
gskorich 5 years ago

[I posted this recipe.]
ellie36 5 years ago

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