Homemade Chicken Pot Pie with a Puff Pastry Crust.
Winter is early for us this year. Two weeks ago we received over 14″ of snow. The weather has warmed back up a bit and most of the snow has melted.
At least it has melted at the lower elevations. Up in the mountains, the snow just keeps coming. The local ski resort opened this weekend. My kids are in heaven.
There’s just something special about making opening day of the ski season. Some of my kids’ friends got up to the mountain by 4 am…simply so they could be the first in line for the chair lifts.
That’s just a bit crazy, if you ask me! But then again, I’m not really a skier! My kids weren’t too crazy – they made it up to the mountain by 9:00; just in time for the lifts to open!
After a full day of skiing, there’s nothing better than a warm, cozy and filling meal. This homemade chicken pot pie, fits the bill!
I topped this chicken pot pie with puff pastry. You can use my easy puff pastry recipe or purchased puff pastry. You could also use your favorite pie crust.
I made this in two deep dish pie plates, but you could also use a large rectangular baking dish if you prefer. This recipe can be halved once the filling is made and you can freeze half the filling for another day.
Homemade Chicken Pot Pie topped with a puff pastry crust.
- 1 Tablespoon olive oil
- 1 medium onion diced
- 1 cup carrots diced
- 1 cup celery diced
- 2 cloves garlic minced
- 4 Tablesopons butter
- 1/2 cup flour
- 2 cups chicken broth
- 1 1/2 cups milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 Tablespoon sherry wine
- 1/4 teaspoon dried thyme
- 1 teaspoon dried parsley
- 4 cups cooked chicken chopped
- 1 cup frozen peas
- 1 recipe easy puff pastry or store bought puff pastry
- 1 egg
- 1 Tablespoon water
In a large pot, heat olive oil. Add onions, carrots, and celery. Saute over medium heat for about 5 minutes. Stir often.
Add garlic and continue cooking for another 2 minutes. Remove from pan and set aside.
In same pan, add butter and flour. Mix well together with a whisk. Cook over medium heat for 2 minutes.
Slowly add chicken broth, while whisking.
Heat until mixture begins to thicken.
Stir in milk, salt, pepper, sherry, thyme and peas.
Let simmer for 3-5 minutes over low heat. Do not boil.
Stir in chicken and peas and cooked vegetable mixture. Remove from heat.
Use two deep dish pie plates or one large rectangular baking dish. Spray dish lightly. Add filling.
Roll out puff pastry. Place on top of mixture. Seal pastry to edge of dish. Slice a few slits in the top of the pastry.
Combine egg and water together in a bowl.
Brush over top of puff pastry.
Bake pies in a preheated 350 degree oven for 30 minutes until mixture is bubbly and pastry is golden.
Let cool for 10 minutes before serving.
Mixture can be made ahead of time and stored in the refrigerator or freezer.
Pie crust can be used in place of the puff pastry.
Turkey can be substituted for the chicken.
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