Chicken Pot Pie

Chicken Pot Pie
Print Recipe
This Chicken Pot Pie is very easy and quick to make. It's a satisfying and complete meal on a cold winter night or a great dish to share with friends on a weekend for a casual dinner.
Servings Prep Time
8 people 25 minute
Cook Time
45 minute
Servings Prep Time
8 people 25 minute
Cook Time
45 minute
Chicken Pot Pie
Print Recipe
This Chicken Pot Pie is very easy and quick to make. It's a satisfying and complete meal on a cold winter night or a great dish to share with friends on a weekend for a casual dinner.
Servings Prep Time
8 people 25 minute
Cook Time
45 minute
Servings Prep Time
8 people 25 minute
Cook Time
45 minute
Ingredients
filling
  • 2 tablespoons olive oil
  • 3 cups cubed chicken meat
  • 1 cup chopped white or yellow onion or peeled cipollini
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup peas fresh or frozen
  • 2 medium peeled and cubed potatoes cube should be small and even
  • 1/4 cup wine
  • 3 tablespoons flour or corn starch
  • 1/2 cup chicken stock
  • 2 teaspoons chopped thyme
  • 1 teaspoon chopped rosemary
crust
  • 1 large sheet frozen puff pastry defrosted.
Servings: people
Units:
Instructions
  1. Pre-heat the oven at 350 F. Heat the olive oil In a large pan over medium heat. Add the onions, carrots, celery and cook till soft. About 10 to 15 minutes. Add the chicken and the potatoes and the peas. Stir for a couple of minutes. Add the wine and cook for 4 minutes.
  2. When the wine is reduced add the flour and mix well. Add the stock and simmer for 5 minutes or until it thickens. Add thyme and rosemary and season well with salt and pepper.
  3. Pour the filling into the pie dish and let it cool of for 5 minutes. Cover with the puff pastry. Trim the edges and tuck the sides of the pastry under the filling. With the trimmings decorate the pie. Cut 5 slits in the center of the crust to allow the steam to come out.
  4. Put into the oven and cook for 45 minutes or until golden brown. Serve.
Recipe Notes

I like to use leftovers roasted chicken from the day before or you can use cubed uncooked chicken. You can also add leftovers roasted vegetables to the fillings. Zucchini, mushrooms and spinach can also be added.
I like to bake the pot pie in a large ceramic oven proof pie dish, but individual small pie dishes make a nice presentation.

While you can certainly make your own puff pastry I'm a big proponent of the frozen kind. I always keep a couple of boxes ready to go. My favorite kind is http://www.dufourpastrykitchens.com/retail_puff.php

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