Chicken Pot Pie
Prepare yourself to enjoy this amazing recipe that will fill you with joy and take your dinner to the next level! This recipe consists of a pie crust filled with chicken, a variety of vegetables and a flavorful seasoning of garlic and spices.
- Prep time
- 30 min
- Cook time
- 35 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 large chicken breast (cut into extra small cubes (¼-½ inches))
- 2 stalks celery (cut into moons)
- 1¼ cups frozen peas and carrots
- 1 large yellow onion (finely chopped)
- 1 Russet potato (cut into ¼ inch cubes)
- 3 cloves garlic (minced)
- 1½ teaspoons onion powder
- 1½ teaspoons garlic powder
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1½ teaspoons dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon salt
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 1 cup heavy cream
- ½ cup chicken broth
- 3 tablespoons unsalted butter
- 1½ tablespoons cornstarch
- 2 Puff pastry sheets
- 1 large egg (for egg wash)
Instructions
- 1
Thaw your puff pastry according to package instructions.
- 2
In a pot on high heat, add the butter and let it melt.
- 3
Add the diced onions and small cut chicken breast and garlic, then sauté until they change in color.
- 4
Add the seasoning and the potatoes and mix.
- 5
Sauté until chicken is mostly cooked through. It should be a little golden in color.
- 6
Add the celery and the peas and the carrots and mix.
- 7
Add the celery, peas, carrots, and mix.
- 8
In a bowl, mix the cornstarch, heavy cream, and chicken stock together, making sure that the cornstarch is fully dissolved.
- 9
Pour over the vegetable and chicken mixture and add the fresh thyme and rosemary, make sure to remove the stems.
- 10
Cover and lower the heat to low and let it simmer for 15 minutes, or until thickened.
- 11
Roll out the puff pastry sheets until thin using a rolling pin.
- 12
Cut circles enough to cover the top of your ceramic soup bowls. You can also choose to line the inside of the soup bowl with puff pastry as well, to create a cavity.
- 13
Add the pot pie filling to your bowl and top with the cut-out puff pastry.
- 14
Cut a small slit at the top, and brush with egg wash.
- 15
Bake at 350℉ for 25-30 minutes or until it turns golden.