Go Back
+ servings
chicken pot pie
Print Recipe
5 from 3 votes

Chicken Pot Pie

A delicious hearty chicken stew topped with golden puff pastry. Can be made with leftover roast turkey or even wild poultry like pheasant.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: American, Canadian
Keyword: chicken pot pie, how to make chicken pot pie, leftover roast chicken, leftover turkey, pot pie with puff pastry, toppings for pot pies, turkey pot pie
Servings: 6
Calories: 438kcal

Ingredients

  • 1 Onion medium sized
  • 2 stalks Celery
  • 3 Carrots
  • 6 Mushrooms
  • 1 Tbsp Extra Virgin Olive Oil
  • 3 Tbsp Butter
  • 3 Tbsp All Purpose Flour for gluten free use 1 ½ Tbsp cornstarch
  • ¼ tsp Cracked Black Pepper
  • ½ tsp Salt adjust salt to taste and according to sodium level in broth
  • 1 cup Milk
  • ½ cup Cream no more than 18% mf cream
  • 1 ½ cup Chicken Broth
  • 2 cups Chopped Cooked Chicken or turkey, or more if desired
  • ½ tsp Dried Thyme Leaves
  • 2 tsp Fresh Thyme Leaves
  • ¼ cup Fresh Chopped Parsley
  • 1 cup Frozen Peas
  • 1 Rolled Puff Pastry Sheet or Block rolled to correct size
  • 1 Egg, beaten

Instructions

  • Finely dice celery and onion. Peel and cut carrots into small pieces. Wipe mushrooms with damp towel, cut dry ends from stems and chop.
  • Slowly cook celery, onion, carrots and mushrooms in a large skillet over low heat in olive oil until soft and fragrant.
  • Add butter, sprinkle flour over vegetables and stir over medium heat until flour is combined and no longer dry.
  • Add milk, cream and chicken broth and bring to simmer, stirring until thickened. Taste and season with salt and pepper and dried thyme.
  • Reduce heat and simmer on low for about 15 minutes until reduced and thick.
  • Chop chicken into bite sized pieces and add to skillet while mixture is simmering.
  • When stew mixture is thickened add frozen peas and fresh chopped parsley and thyme. Taste one last time for seasoning and pour into a baking dish large enough to hold stew allowing for at least one inch space on top. Choose baking dish that isn't longer than pastry, about 12 inches.
  • Preheat oven to 400 degrees.
  • Roll pastry sheet into required shape if necessary. Carefully place on top of baking dish, trimming edges and rolling or pinching as necessary to keep pastry from overhanging. With a very sharp knife, score lines across pastry without cutting through, in a criss cross direction.
  • Beat egg and brush top of pastry. You will not need all the egg.
  • Bake on middle rack for 35-40 minutes until filling is bubbling around edges and pastry is golden brown and puffed.

Notes

Calorie and fat content is based on 1% milk and 10% cream. Using a combination of 2% milk and 5% cream will be very similar.

Nutrition

Calories: 438kcal | Carbohydrates: 28g | Protein: 32.1g | Fat: 21.5g | Saturated Fat: 9.3g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 4.1g | Trans Fat: 0.1g | Cholesterol: 101.3mg | Sodium: 678mg | Potassium: 546.4mg | Fiber: 4g | Sugar: 8.7g