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    March 14, 2017

    Chicken Pot Pie with Puff Pastry

    If you like this recipe, please share!

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    My family loves chicken pot pie so when this Pi Day event popped up I took the opportunity to go the savory route rather than the sweet route. I’m in sweet overload. In one of my previous posts I shared individual chicken pot pies. This one is made in a 2-quart casserole dish.

    When I think of chicken pot pie I think of a hearty warm meal for cool nights. Pure and unadulterated comfort food. This has all the classic ingredients you’d find in a chicken pot pie. Peas, carrots, onions and chicken, of course. I have a new garden so I included some fresh thyme. I will be the first to say there are some pretty good frozen chicken pot pies on the market but nothing beats making one from scratch. Some versions use pie crust others a biscuit topping but I LOVE puff pastry.

    Interestingly my Mom, who was a wonderful cook, never made chicken pot pie. I remember the first time I made it for her. She fell in love and asked me to make it often once she slowed down on her cooking. It was great because she could warm up leftovers and get a couple of meals out of the dish.

    Chicken pot pie is a great meal to get family and friends around the table any time of the year. Be sure to visit the Pi{e} Day posts of my blogger friends at the links below. Thank you to Coleen from The Redhead Baker for not only suggesting this event but hosting it too!

     

    Chicken Pot Pie with Puff Pastry

    Chicken Pot Pie with Puff Pastry

    Yield: 4 - 6
    Prep Time: 25 minutes
    Cook Time: 35 minutes
    Total Time: 1 hour

    Ingredients

    • 3 tablespoons unsalted butter
    • 1 small yellow onion, minced
    • 2 carrots, diced medium
    • 1 ½ cups frozen peas
    • 5 tablespoons flour
    • 2 cups chicken broth
    • 2 cups diced cooked chicken
    • 1 tablespoon fresh thyme, chopped
    • Salt and pepper
    • 1 sheet thawed puff pastry
    • 1 beaten egg

    Instructions

    1. In a large saucepan, melt butter over medium-high. Add onion and carrots and cook until onion is translucent, about 4 minutes. Add flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in chicken, peas and thyme and season with salt and pepper.
    2. Place filling among in a 2-quart casserole dish. Roll out 1 sheet puff pastry to fid over casserole dish. Cut a small X's around crust to vent, then place on top of filling. Brush with beaten egg. Place dish on rimmed baking sheet. Bake at 375 degrees until filling is bubbling and crust is golden, 30 to 40 minutes.

    Did you make this recipe?

    I'd love to hear about it! Please leave a comment below!

    © Ellen Folkman and Family Around the Table

     

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    Related

    Filed Under: Chicken, Comfort Food, Company Worthy, Entertaining, Pies, Sunday Dinner, Weekday Dinners Tagged With: carrots, chicken, Chicken pot pie, Comfort Food, onions, Pi day, Pie Day, pot pie, puff pastry, vegetables

    Reader Interactions

    Comments

    1. Shannon says

      March 15, 2017 at 11:14 am

      I love chicken pot pie! The best part is that both of my kids devour it too. Looks great, Ellen 🙂

      Reply
    2. Cristina @ I Say Nomato says

      March 14, 2017 at 4:11 pm

      I adore a good chicken pot pie recipe! This sounds so homey, perfect for that ‘last-gasp’ winter storm that’s coming!

      Reply
    3. Wendy Klik says

      March 14, 2017 at 3:33 pm

      We have homemade pot pies at least once a month here. This recipe sounds wonderful.

      Reply
    4. Carlee says

      March 14, 2017 at 2:22 pm

      What a delicious way to warm up on a cold day like today!

      Reply
    5. Caroline says

      March 14, 2017 at 1:13 pm

      I love puff pastry crust as well, looks very comforting.

      Reply
    6. Nettie Moore says

      March 14, 2017 at 11:13 am

      I need to make this pie, my family’s favorite! YUM! Nettie

      Reply

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    About Me

    I'm Ellen, a freelance writer, recipe developer and former correspondent for the Tampa Bay Times where I wrote a regular TASTE section feature as well as reviewed cookbooks for more than 15 years. My Mom and my kids are the inspiration for Family Around the Table. My Grandmother too. I remember my Grandmother making fresh pasta for dinner. She was from Italy and a very good cook so I come by my love of cooking naturally. My Mom inherited her cooking skills too.

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