Chicken Pot Pie Recipe

Name: Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tablespoons butter; 1 teaspoon chopped garlic; 1 cup diced onion; 1 cup diced celery; 1 cup diced carrots; 1/4 pound mushrooms, sliced; 1 teaspoon dry thyme leaves; 1 1/2 teaspoons dry sage; ⅔ cup flour; 4 cups chicken broth, homemade or canned; 1 cup frozen peas; 1 cup frozen corn kernels; 2 cups shredded cooked chicken, skin removed; Salt and freshly ground pepper to taste; Baked puff-pastry circles, made from frozen puff-pastry leaves, cut to fit serving bowls as lids

Servings: persons

8 tablespoons butter
1 teaspoon chopped garlic
1 cup diced onion
1 cup diced celery
1 cup diced carrots
1/4 pound mushrooms, sliced
1 teaspoon dry thyme leaves
1 1/2 teaspoons dry sage
⅔ cup flour
4 cups chicken broth, homemade or canned
1 cup frozen peas
1 cup frozen corn kernels
2 cups shredded cooked chicken, skin removed
Salt and freshly ground pepper to taste
Baked puff-pastry circles, made from frozen puff-pastry leaves, cut to fit serving bowls as lids

1
In a large saucepan, melt 2 tablespoons of the butter over medium heat.
2
When the butter is hot, add the garlic and saute for 1 minute or until it is golden.
3
Add the onion, celery, carrots, mushrooms, thyme and sage and saute for 5 to 10 minutes, or until the vegetables are wilted.
4
Remove from the heat and set aside.
5
In another saucepan, melt the remaining 6 tablespoons of butter over low heat.
6
Add the flour and mix well.
7
Cook over low heat for 5 to 10 minutes, or until pale golden.
8
Slowly add the chicken broth, stirring with a wire whisk until smooth.
9
Bring to a boil, simmer for 5 minutes, then add to the vegetable mixture, along with the peas, corn and chicken.
10
Return to a boil, remove from the heat and season with salt and pepper to taste.
11
To serve the pies, fill heated bowls with the chicken mixture and top with puff-pastry lids.
12
To eat, place the puff pastry on a heated plate, punch in the center with the back of a large spoon and pour the contents of the bowl over the puff pastry.

1035

kcal

Calories

Fat

Carbs

121

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 tablespoons butter, 1 teaspoon chopped garlic, 1 cup diced onion, 1 cup diced celery, and more.

Yes, Chicken Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chicken Pot Pie

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