Chicken, Vegetable & Ham Pot Pie Recipe

Name: Chicken, Vegetable & Ham Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5-6 cups chicken broth; 1 1/2 lbs. cubed chicken breasts; 1/2 cup each chopped carrot, celery, onion; 1 cup sliced button mushrooms; 5 tbsp. unsalted butter; 5 tbsp. seasoned flour; 2 1/2 cups fat free milk (Simply Smart); 2 tsp. crushed fennel seeds; 1 tsp. dry thyme; 1/4 lb. country ham; 1 sheet Pepperidge Farm Puff Pastry Sheets; 1 egg white, beaten to glaze

Servings: persons

5-6 cups chicken broth
1 1/2 lbs. cubed chicken breasts
1/2 cup each chopped carrot, celery, onion
1 cup sliced button mushrooms
5 tbsp. unsalted butter
5 tbsp. seasoned flour
2 1/2 cups fat free milk (Simply Smart)
2 tsp. crushed fennel seeds
1 tsp. dry thyme
1/4 lb. country ham
1 sheet Pepperidge Farm Puff Pastry Sheets
1 egg white, beaten to glaze

1
Boil chicken broth in a large saucepan.
2
Add chicken, onion, carrot, celery and mushrooms and cook on med/low heat for 10 minutes.
3
Strain the mixture and save broth for freezing.
4
Heat the butter in a large saucepan (use same one after you clean it) over med/high heat. Add flour and stir 2 minutes. Gradually add the milk and whisk until sauce thickens.
5
Add fennel seeds, and 1/2 tsp. of salt. Add chicken mixture and ham. Season with salt, pepper and thyme.
6
Divide mixture among four oven-proof ramekins or bowls approx. 12-16 oz. each and cool in refrigerator covered.
7
Follow directions on package to thaw puff pastry and cut one sheet into four equal triangles. Place one triangle on top of each ramekin and bake in a pre-heated oven at 375u00b0 for 40 minutes or until crust is golden brown.

883

kcal

Calories

Fat

Carbs

108

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 5-6 cups chicken broth, 1 1/2 lbs. cubed chicken breasts, 1/2 cup each chopped carrot, celery, onion, 1 cup sliced button mushrooms, and more.

Yes, Chicken, Vegetable & Ham 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.

That's it — enjoy your meal!

Chicken, Vegetable & Ham Pot Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions