chicken pot pie
(1 rating)
When we lived up north there was a little diner that had the best chicken pot pie and when we moved that was one of the things we missed. I tried so many and could never find one we loved as much as that. So I decided I would try to make it after many tries my husband and kids told me "you finally did it, its awesome".
(1 rating)
yield
4 -6
prep time
20 Min
cook time
1 Hr
method
Bake
Ingredients For chicken pot pie
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1rotisserie chicken, shredded
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4 1/2-5 cchicken stock
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1 1/2 stickbutter, unsalted
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1 smyellow onion, diced
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3/4 cflour
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1/4 cheavy cream
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2 ccarrot, diced, tiny
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2 cpeas, frozen
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3 smpotatoes, gold or yukon, diced, tiny
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1 tspsalt and pepper
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1 Tbspparsley, italian, finely chopped
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1egg (egg wash)
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1 boxpuff pastry sheet, thawed
How To Make chicken pot pie
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1Preheat oven to 375 degrees.
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2Over medium heat melt butter, and then cook the onions, carrots, potatoes, parsley, salt & pepper over medium heat until the vegetables are tender.
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3Then on medium-low heat add the flour and cook for an additional 2-3 minutes,stirring constantly.
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4Raise the heat and add the chicken stock and let thicken. Once thickened remove from heat and stir in the heavy cream, now stir in the shredded chicken and peas.
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5Divide the filling among 4 ovenproof bowls. With the puff pastry cut out 4 large circles to cover the individual pies. Brush the egg wash over the pastry and sprinkle with salt & pepper. Make a slit on top of each pie.
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6Place pies on a cookie sheet and place in the heated oven and bake until pastry is done. Enjoy!!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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