Simple Chicken Pot Pie

Total Time:
2 hr 30 min
Prep:
1 hr
Cook:
1 hr 30 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 1 1/2 pounds boneless, skinless chicken breasts and/or thighs
  • 2 cups chicken broth
  • 1 1/2 tablespoons vegetable oil
  • 1 medium-large onion chopped
  • 3 medium carrots, peeled and cut crosswise 1/4-inch thick
  • 2 small celery ribs, cut crosswise 1/4-inch thick
  • Salt and pepper
  • 4 tablespoons butter
  • 1/2 cup all-purpose flour
  • 1 1/2 cups milk
  • 1/2 teaspoons dried thyme
  • 3 tablespoons dry sherry
  • 3/4 cup frozen green peas, thawed
  • 3 tablespoons minced fresh parsley
  • 1 box commercial puff pastry or phyllo dough
Directions

Adjust oven rack to low-center position; heat oven to 400 degrees. Put chicken and broth in a dutch oven over medium heat. Cover and bring to simmer, simmer until chicken is done. Transfer meat to a large bowl and broth to another bowl.

Increase heat to medium-high; heat oil in Dutch oven. Add onion, carrots, and celery and saute until just tender, about 5 minutes. Season to taste with salt and pepper. Meanwhile, shred chicken into bite-size pieces. Transfer cooked vegetables to bowl with chicken; set aside.

Heat butter over medium heat in Dutch oven. When foaming subsides, add flour; cook for about 1 minutes. Whisk in reserved chicken broth, milk, any accumulated chicken juices and thyme. Bring to a simmer, reduce heat to low and continue to simmer, stirring, until sauce fully thickens, about 1 minute. Season to taste with salt and pepper; stir in sherry.

Pour sauce over chicken-vegetable mixture; stir to combine. Stir in peas and parsley, and adjust seasonings. Pour mixture into a 13-by-9 inch pan or any shallow baking dish of similar size or into six 12-ounce ovenproof ramekins or bowls. Top as desired. Bake until pastry is golden brown and filling is bubbly, about 30 minutes for large pies, 20 to 25 minutes for smaller pies


CATEGORIES:
View All

YOU MIGHT ALSO LIKE
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    8 Reviews
    4 8
    0/1000 characters
    Your Rating:
    (Required)
    Sort by: 
    This is so yummy!! my family loves this dish!! I leave out the peas and dry sherry and used Bisquick for the topping. It came out perfect, I am going to try added other veggies next time. Thanks so much for this one, this is a new family favorite.
    My husband said it was the best he's ever had. I made a couple of adjustments to the recipe: added more dry thyme, used dry white wine instead of sherry. Used Trader Joe's Puff Pastry (1-1/2 sheets for a 9x13 pyrex and first cooked the pastry alone on a baking sheet for 10 minutes, per package instructions, and then added the sheets to the top of the pot pie mixture for the last 10 minutes of its cooking. The top wasn't soggy.
    This is OMG delicious! I had a craving for a hot chicken pot pie but I hate the store stuff so I decided to try and make one. It was the first time I made a chicken pot pie from scratch. How easy ! I made a change to the topping and used bisquick bisquit recipe on the box and stretched the batter out over the top. Also instead of a 13x9 pan I used individual bowls . It was the best pot pie my brother in law has ever had! ( so he says ) I will definitely make this again and gave my sister the recipe.
    This was my first time making chicken pot pie and it turned out pretty good. It was a little runny when it came out of the oven for dinner but when heated back up the next day it was much thicker. I used more of a dinner roll topping and it turned out great. It's exactly what crescent rolls are made of but in a whole sheet, and was a good alternative to the puff pastry. I found it with the Pilsbury dinner rolls at the grocery and I would recommend it over the phyllo dough. I will omit the sherry next time also because the alcohol taste did not simmer off and i could taste it even when it was completely done. I added about a cup of corn also which I really liked. I will make this again but a little different!
    The inside of this was good but I've made better. The phyllo dough was raw and dry and overall unedible. Seems there is something missing from the recipe that would tell you how to make the top. I'll definitely never make this again.
    My family and I love this recipe! I cooked the onion, celery and carrots a little bit longer so they carmelized and I also used a regular pie crust recipe. First time making a pot pie and can't say enough about it! =]
    The filling was great and simplified further by deli chicken cut up. I was very disappointed in the puff pastry not cooking, it remained rather raw on top. I cooked in the same oven the extra puff pastry and it rose just fine. Does the puff pastry have to be prebaked prior to placing on top?
    Absolutely delicious!First time I made a chicken pot pie. This was very easy! It was the best pot pie my husband has ever had! I will definitely make this again.
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Tarragon-Cream Chicken and Polenta Pot Pies

    Recipe courtesy of Rachael Ray