Chicken Pot Pie Recipe
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Forget subjecting yourself to frozen pot pies with soggy crusts and watery vegetables. With a simple Creamed Chicken filling topped with a flaky puff pastry crust, pot pie can be the casserole of your dreams.
What to buy: We used Dufour puff pastry with excellent results, but if you prefer a denser crust, try topping your pot pie with frozen store-bought flaky pie dough.
INGREDIENTS
- 2 tablespoons unsalted butter (1/4 stick), plus more for coating the dish
- 2 cups pearl onions, peeled
- 1 tablespoon fresh sage, finely chopped
- 1 cup potato, coarsely chopped
- 2/3 cup celery (leaves too), coarsely chopped
- 2/3 cup carrots, peeled and coarsely chopped
- 3/4 cup frozen peas
- 3 tablespoons fresh Italian parsley, coarsely chopped
- Creamed Chicken
- 1 large egg
- 14 ounces store-bought puff pastry dough, defrosted if frozen
INSTRUCTIONS
- Heat the oven to 400°F and arrange a rack in the middle. Coat a 13-by-9-inch baking dish with butter and set aside.
- Melt 2 tablespoons butter over medium heat in a large frying pan until foaming. Add onions and sage and cook until sage aroma is released, about 2 minutes.
- Add potato, celery, and carrots and season well with salt and freshly ground black pepper. Cook until carrots and onions are just beginning to soften, about 6 minutes.
- Remove mixture from heat, stir in peas, parsley, and creamed chicken, and season with salt and pepper.
- Turn filling into the prepared baking dish. Whisk egg together with 1 tablespoon water and a pinch of salt until evenly mixed. Set aside.
- With kitchen shears, cut dough to fit over the baking dish. Place dough over filling and tuck into the edges of the dish.
- Brush dough with reserved egg wash and cut 10 evenly distributed slits in the top to vent. Cook until crust is golden brown and mixture is bubbling, about 30 to 35 minutes. Let sit 10 minutes before serving.
I'm missing the creamed chicken. I would add chicken cubes and make a roux out of flour and margarine and add milk to that until thickened, any comments?
Loved the recipe, but not big on crust. Served over Yorkshire Pudding. Nice change. Everyone enjoyed
This was delicious! The smell of sage, butter, and onions cooking can't be beat. My fiance loved it too. It's something I'm going to have to remember for pot lucks. I used puff pastry from Trader Joes and left out the Italian parsley just because I forgot it. It still turned out fabulous.
We had roasted a whole chicken the night before and had a batch of left over homemade phyllo dough in the freezer from the previous week. Perfect combination for a quick pot pie, it turned out pretty good we used thyme instead of sage and added some leaks. Thanks for the recipe.
I made this recipe last night and it turned out great! I used Philo dough instead of puff pastry and it turned out great! Also, I skipped the peas and potatoes. Amazing!
An excellent pot pie! I love baking pies, so I made my own crust. I pre-baked the bottom shell before filling so it wouldn't end up soggy. Otherwise, I made no changes to the ingredients. The extra time it took to make the creamed chicken was well worth it. No more canned cream of chicken soup for my pot pies, thankyouverymuch! This recipe ROCKS.
This is an outstanding recipe and produced outstanding results. It's the first time I've used puff pastry in this context. How do you know when the puff pastry is cooked all the way thru so that you can avoid a thin layer of uncooked dough on the puff right where it lays on the filling?
toppkatt
Louisville, KY
I love a good home-made chicken pot pie, and this one looks like a winner. But, I think I will make my own crust.
Excellent excellent recipe. This is probably the easiest chicken pot pie recipe I have made.
I made some changes based on what I had at home. I used 1 teaspoon of ground sage since I didn't have any fresh. Instead of the pearl onions I used one medium yellow onion. Instead of celery I used 1 small parsnip, sliced thin. I substituted one small chopped zucchini for the peas. While rolling out the puff pastry, I rolled in some finely chopped parsley which made a beautiful presentation. My slits were about one inch long, which kept the pastry from shrinking too much and also kept the pastry from getting soggy. Watch the baking time. My pie was ready in 25 minutes on the lower rack of my oven.
Oh, and definately use the creamed chicken recipe. It really makes the dish.
... or go crazy and *make* the crust. Because, honestly? I've never had a chicken pot pie with phyllo that wasn't miserably soggy.
Found it.
But where is the chicken in the recipe?
I think this recipe is a good basic one for a good chicken pot pie.