Chicken Pot Pie. A delicious chicken pot pie made from scratch with carrots, peas, and celery for a comfort food classic. Reviews for: Photos of Chicken Pot Pie IX. This homemade chicken pot pie recipe streamlines your work by using frozen peas and carrots and Pillsbury™ refrigerated pie crusts.

Or speed things up by using cooked chicken! One of our most popular and top-rated recipes of all time, this classic chicken pot pie recipe has a flaky, buttery crust, a creamy sauce and a. This chicken pot pie recipe is loaded with flavor. You can cook Chicken Pot Pie using 16 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Chicken Pot Pie

1. Prepare 1 of Sheet of Puff Pastry.
2. It's 2 large of Diced Carrots.
3. Prepare 1 large of Diced Onion.
4. It's 2 of stock Diced Celery.
5. Prepare 1 1/2 of Boneless Chicken Thighs Cut into 1inch Pieces.
6. Prepare 3 cup of Chicken Stock.
7. It's 1 cup of Frozen Peas.
8. You need 1 cup of Chopped Broccoli.
9. It's 1/3 cup of Unsalted Butter.
10. You need 1 cup of All Purpose Flour.
11. You need 1 cup of Heavy Cream.
12. You need 1 of Salt & Pepper to Taste.
13. Prepare 2 tbsp of Olive Oil.
14. You need 1 tbsp of Fresh Thyme.
15. Prepare 1 tbsp of Fresh Parsley.
16. You need 1 of Egg Beaten.

It's got flaky pie crust and a buttery creamy I initially wanted to make an easy chicken pot pie. So, I started out using refrigerated pie dough, all. How to make chicken pot pie. To begin, dust a clean, dry work surface with flour and place the puff pastry over top.

Chicken Pot Pie instructions

1. In a large pot over medium high heat, add the olive oil and get it so it's nice and hot. Add the chicken pieces and season with salt and pepper. Cook for about 5-6 minutes. Add the chopped onions, carrots, celery, and broccoli and cook them for about 5-7 minutes or until the veggies start to cook down and develop some color around the edges..
2. Add the butter and stir until it melts, then add the flour and mix everything together with the veggies and chicken to make sure the roux is coating everything and let it cook for about 1 minute so that the roux doesn't taste gluey..
3. Add the chicken stock and the thyme and bring it to a boil, let it cook for about 15 minutes. Add the heavy cream, peas, and season with salt and pepper to taste. Let it cook for about 10 more minutes, meanwhile preheat your oven to 400°F..
4. Grease 4 large oven proof bowls and set aside. Roll out the puff pastry onto a lightly floured board and using the bowl as a guide, cut the dough into the same shape as the bowl making sure it's about 1 inch bigger so it will stick to the sides..
5. Evenly distribute the filling between the bowls and using a pastry brush, brush the sides of the bowls with the egg wash and cover them with the puff pastry making sure to seal the the sides against the bowl..
6. Brush the tops with egg wash and sprinkle them with a little salt and pepper, make a little incision with a fork or knife so it doesn't puff up and explode. Place the filled bowls on a baking sheet and cook in the preheated oven for about 20-25 minutes or until the tops are golden brown..
7. Set aside and let cool before serving..

Chicken pot pie savory pie filled with cooked chicken, onion, carrot, and peas in a creamy sauce. With a flaky, buttery crust, it's comfort food at its finest. And whiles it's a dish that you can easily source. If the last chicken pot pie you ate came from a little green box in the freezer section, you've been missing out on arguably the most classic — and most indulgent — of chicken dinners. Chicken pot pie is just so good.