Chicken Pot Pie is one of my favorite western comfort food. I’ve always loved chicken pot pie as a kid and I still love it now! I just adore the combination of a flaky crust and the creamy filling! These days, when I’m not making my own chicken pot pie, I would head to either KFC or Boston Market for a yummilious chicken pot pie.
Here’s my version of chicken pot pie. Hubby and I can REALLY eat. Between the 2 of us, we happily clean the whole dish of chicken pot pie over dinner!
CHICKEN POT PIE RECIPE
- 2 Cups Chopped Roasted Chicken Breast
- 2 Cups Boiled, Diced (3/4”) Potatoes **
- 1 Cup Frozen Sliced Carrots
- 1 Cup Frozen Peas
- 1 Chopped Chopped Onion (1 Medium Onion)
- 2 Clove Garlic, Minced
- 3 Tbsp Butter, Divided
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Onion Powder
- 1 Cup Heavy Cream
- 1 Cup Chicken Stock
- 1 Tbsp Flour
- Salt & Pepper
- 1 Sheet Puff Pastry, Thawed
- 1 Egg
** I use Yukon Gold Potatoes
Preheat oven to 400F. Over medium high heat, melt 2 tbsp of butter in a pot. Add minced garlic, chopped onion and sauté until onion is translucent and soft. Stir in chopped chicken, carrots, peas, potatoes, onion powder and garlic powder. Sauté mixture for about 2-3 minutes. Add chicken stock and heavy cream. Let mixture come to a boil, about 5 minutes. Season with salt and pepper. In a small bowl, mix 1 tbsp butter (softened) and 1 tbsp flour until well combined. Add the flour mixture into the pan, stir until dissolved and cook until mixture thickened.
Place dish on baking sheet and bake for about 20 minutes or until the pastry is golden brown. Let pot pie cool for about 5 minutes before serving. This will serve 2-3 people.
June’s Comments: If you don’t have roasted chicken, feel free to use any cooked chicken. I just think roasted chicken would taste a little better! I don’t like to line the dish with any crust/pastry as I don’t like soggy crust. I love peas, hence I added about 1 cup of peas. Reduce to 1/2 cup of peas if you don’t want as much!