Cozy Chicken Pot Pie (Family Favourite Recipe)
There are some recipes that are for comfort and chicken pot pie is one of them. If your family has experienced a loss, a new baby or is just in need of some love you have probably received one of these dropped off at your doorstep by us. However I’ve also made them on a crisp Sunday afternoon with leftovers, making this recipe hearty, comforting, and endlessly versatile.
Why You’ll Love This Recipe
Comfort Food with a Posh Twist – creamy, savoury filling topped with a golden puff pastry
Flexible – Use a grocery store roasted chicken, left over chicken thighs or oven bake some chicken breasts just for the pot pie.
Family-Friendly– One casserole feeds everyone and can feel a lot. It reheats easily and is has approachable flavours.
Is This Recipe for You
Prep Time: 25 minutes
Cook Time: 35-40 minutes
Servings: 6 generous portions or 8 smaller ones
Occasions: Cozy fall dinners, Sunday family suppers, winter gatherings or a make-ahead meal.
What You’ll Need
Fresh
- cooked chicken
- frozen peas
- cooked carrots
- cooked potato
- buter
- onion
- celery
Pantry
- brandy or white wine
- flour
- chicken stock
- Dijon mustard
- Worcestershire sauce
- puff pastry
Prep Time
10 minutes
Cook Time
15 minutes
Serves
6
Ingredients
- 3 cups diced cooked chicken (roasted or cooked breasts/thighs)
- 1 cup frozen peas
- 1 cup chopped cooked carrots
- 1 1/2 cups diced cooked potato (roasted works well)
- 1/2 cup butter
- 1 large onion, diced
- 1 cup celery (about 1 stalk), chopped
- salt and pepper to taste
- 1/4 cup brandy or white wine (for deglazing)
- 1/2 cup flour
- 3 cups chicken stock
- 1 Tbsp Dijon mustard
- 2 tsp Worcestershire sauce
- 1 sheet puff pastry, thawed
Steps
1
Combine the Filling
Fill a casserole dish with the chicken, peas, carrots, and potatoes.
2
Saute your aromatics
Melt butter in a large saute pan over medium heat. Make sure you’ll have enough room to add the chicken stock. A pot may be a better choice for you.
Add onion, cook 3 minutes.
Stir in celery and cook until softened and lightly golden. I’m looking for some color on the bottom of the pan to create flavour and depth. Season with salt and pepper.
3
Deglaze and Make Sauce
Add brandy or white wine, make sure to scrape up all the brown bits. Once it is done bubbling, stir in the flour to form a roux. Cook 1-2 minutes.
Slowly whisk in chicken stock. Simmer until thickened and creamy. Stir in Dijon mustard and Worcestershire sauce.
4
Assemble and Bake
Pour gravy over your chicken, peas, carrots, and potatoes. Fold together to combine. Taste and adjust seasoning.
Roll Puff pastry to fit over the top.
Cut a few slits for steam to escape.
Bake at 400 degrees Fahrenheit
Tips and Tricks
Shortcut Tip: Use a rotisserie chicken and store-bought puff pastry for a 30 minute dinner
Veggie Swap: Use whatever left over veggies you have in the fridge. If you’re using mushrooms; add them to your onion and celery sauté to turn it into a mushroom gravy. Consider parsnips or green beans.
Extra golden crust: Brush your pastry with an egg wash before baking.
Make Ahead: Assemble filling in the morning, chill, and top with pastry right before baking.
FAQ
Can I make chicken pot pie ahead of time? You bet and we often do. Assemble the filling, top it with puff pastry and the refrigerate for up to 24 hours before baking. Pop this in the oven when you’re ready for supper.
Can I freeze this? Honestly when I make this; I often make 2. We serve one right away and I throw one in the freezer for next month. Wrap it tightly and freeze for up to 3 months. Bake from frozen until golden brown and bubbly.
What’s the best chicken to use? We’ve used everything from roasted chicken leftovers to pan-seared breasts and oven baked thighs. My favourite is a mix of both dark and white meat for a depth of flavour and tenderness
What can I swap the puff pastry for? Try pie crust, biscuit dough or even phyllo flayers.
Ingredients
- 3 cups diced cooked chicken roasted or cooked breasts/thighs
- 1 cup frozen peas
- 1 cup chopped cooked carrots
- 1 1/2 cups diced cooked potato roasted works well
- 1/2 cup butter
- 1 large onion diced
- 1 cup celery about 1 stalk, chopped
- salt and pepper to taste
- 1/4 cup brandy or white wine for deglazing
- 1/2 cup flour
- 3 cups chicken stock
- 1 Tbsp Dijon mustard
- 2 tsp Worcestershire sauce
- 1 sheet puff pastry thawed
Instructions
Combine the Filling
- Fill a casserole dish with the chicken, peas, carrots, and potatoes.
- Melt butter in a large saute pan over medium heat. Make sure you’ll have enough room to add the chicken stock. A pot may be a better choice for you.
- Add onion, cook 3 minutes.
- Stir in celery and cook until softened and lightly golden. I’m looking for some color on the bottom of the pan to create flavour and depth. Season with salt and pepper.
Deglaze and Make Sauce
- Add brandy or white wine, make sure to scrape up all the brown bits. Once it is done bubbling, stir in the flour to form a roux. Cook 1-2 minutes.
- Slowly whisk in chicken stock. Simmer until thickened and creamy. Stir in Dijon mustard and Worcestershire sauce.
Assemble and Bake
- Pour gravy over your chicken, peas, carrots, and potatoes. Fold together to combine. Taste and adjust seasoning.
- Roll Puff pastry to fit over the top.
- Cut a few slits for steam to escape.
- Bake at 400 degrees Fahrenheit
Nutrition
We’d love to know if you also sneak in a splash of white wine or add a pinch of herbs from your garden. Share your twist with us.
