Chicken Pot Pie

The definition of comfort food is this chicken pot pie. Everyone will fall in love with this creamy, warming, and filling chicken pot pie.

Recreating homey recipes that are perfect for dinner and to share with the family is the sort of cooking that I absolutely love. Forget fine dining, give me some good old comforting family food.

Comfort food to everyone has different meanings. To me, comfort food is dishes like masoor dal or rajma masala. To others, comfort food is spaghetti Bolognese and chicken sweetcorn soup.

This chicken pot pie recipe is another example of true comfort food. With its warming filling paired with the flaky puff pastry, this dish is truly delicious.

The reason I love this chicken pot pie recipe is that you can literally use leftover chicken. If you have some cold chicken sitting in the fridge then add some frozen veggies and transform it into this delicious pot pie.

Another great aspect of this recipe is that it freezes well. This makes it great for students or working professionals or anyone really as it can be prepared ahead of time and simply cook it when needed. Perfect for those hectic days when you just don’t want to spend hours in the kitchen.

I always use puff pastry from the store is used in this recipe. You can use homemade puff pastry, but I find that making homemade puff pastry is an extremely time-consuming process.

The length of time and effort required to make your own puff pastry does not justify the little difference in taste that there is. Keep things simple and use store-bought puff pastry. You could also use pie crusts as well.

The white sauce is what makes the creamy filling, so make sure it is properly prepared.

White sauces are always made with a roux. A roux is always made up of equal parts fat, in this case, butter, and equal parts flour.

Continuous stirring will aid in the prevention of lump formation. Make sure that you add the milk gradually, whisking constantly until the sauce is smooth.

The presence of a pastry or crust at the dish’s base is what distinguishes pies from pot pies. Pot pies, unlike traditional pies, have no pastry or crust on the bottom and are only covered with pastry on top.

Before making make sure that you add a few cuts to the top of the pastry. This is because the filling will become very hot in the oven and the steam will need somewhere to escape. Otherwise, the pie might explode, and you’ll be left to clean up the mess!

Serve with creamy mashed potatoes or cauliflower potato gratin as a side dish.

Check out these recipes

Here are some more recipes for you to enjoy! If you like them don’t forget to rate and leave a comment.

• Apple Pie
• Potato & Cauliflower Gratin
• Chicken Corn Soup
• Lentil Soup
• Roast Potatoes

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter, and YouTube. Don’t forget to tag me @cookwithnabeela in your recipe photos!

Chicken Pot Pie

by Nabeela Kauser

This chicken pot pie recipe is guaranteed to go down a treat with anyone and everyone. Make this warming chicken pie recipe in only an hour. Creamy, filling, and comforting, serve with homemade mashed potatoes and enjoy.

5 from 1 vote

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Prep Time 10 mins

Cook Time 1 hr

Total Time 1 hr 10 mins

Course Dinner, Main Course

Cuisine British, Western

Servings 6

Calories 426 kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 500 g Chicken Breast Boneless, cut into bite-sized pieces
• ▢ 1 tbsp Olive Oil
• ▢ 1 Onion Chopped
• ▢ 2 cloves Garlic Minced
• ▢ 2 medium Carrots Diced
• ▢ 2 medium Celery Stalks Diced
• ▢ 2 tbsp Unsalted Butter
• ▢ 2 tbsp Plain Flour
• ▢ 250 ml Chicken Broth
• ▢ 250 ml Whole Milk
• ▢ 1 tsp Dried Thyme
• ▢ Salt To taste
• ▢ Black Pepper To taste
• ▢ 1 Puff Pastry Sheet, thawed
• ▢ 1 Egg Beaten

Instructions

• Start by preheating your oven to 200°C/400°F/Gas Mark 6.
• Using a large frying pan, heat up the olive oil over medium heat. Once hot, add the chopped onion and minced garlic to the pan and cook for 2-3 minutes until softened.
• Next, add the chicken to the frying pan, and cook for 5-7 minutes, stirring occasionally, until browned all over.
• Add the diced carrots and celery to the same pan as the chicken and cook for 5 minutes until slightly softened.
• In a separate saucepan, melt the butter over medium heat. Once melted, add the plain flour, and stir constantly for 1-2 minutes to create a roux.
• Gradually whisk in the chicken broth and whole milk to the roux, stirring continuously until the sauce is smooth. Add the dried thyme, salt, and black pepper, and continue to whisk until the sauce has thickened.
• Add the sauce to the chicken and vegetables in the frying pan and stir to combine.
• Transfer the chicken mixture to a large ovenproof dish.
• Roll out the puff pastry sheet to fit the size of the dish and place it on top of the chicken mixture. Cut a few slits in the pastry to allow steam to escape.
• Brush the beaten egg over the pastry to glaze.
• Bake the chicken pot pie in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed up.
• Allow the pie to cool for a few minutes before serving. Enjoy your delicious chicken pot pie!

Notes

Nutritional facts:

The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 426kcalCarbohydrates: 29gProtein: 21gFat: 25gSaturated Fat: 8gTrans Fat: 0.2gCholesterol: 86mgSodium: 1157mgPotassium: 511mgFiber: 2gSugar: 5gVitamin A: 3644IUVitamin C: 3mgVitamin D: 1µgCalcium: 90mgIron: 2mg

Keyword Baking, Chicken, Comfort Food, Cooking, Dinner, Food, Pie, Recipe

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