Recipe: Tasty Chicken Pot Pie

Chicken Pot Pie. Stir in flour, salt and pepper until well blended. Chicken Pot Pie a la Jeremy and Jasmin "Very good comfort food! I used fresh carrots and sauteed them with the onion, and used frozen corn instead of canned." - Clara.

In a saucepan, combine chicken, carrots, peas, and celery. Remove from heat, drain and set aside. This chicken pot pie recipe is also known as "Mrs. You can have Chicken Pot Pie using 16 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Chicken Pot Pie

1. Prepare 1 of Sheet of Puff Pastry.
2. Prepare 2 large of Diced Carrots.
3. It's 1 large of Diced Onion.
4. It's 2 of stock Diced Celery.
5. It's 1 1/2 of Boneless Chicken Thighs Cut into 1inch Pieces.
6. It's 3 cup of Chicken Stock.
7. It's 1 cup of Frozen Peas.
8. It's 1 cup of Chopped Broccoli.
9. You need 1/3 cup of Unsalted Butter.
10. It's 1 cup of All Purpose Flour.
11. It's 1 cup of Heavy Cream.
12. You need 1 of Salt & Pepper to Taste.
13. You need 2 tbsp of Olive Oil.
14. You need 1 tbsp of Fresh Thyme.
15. You need 1 tbsp of Fresh Parsley.
16. Prepare 1 of Egg Beaten.

Hering's Chicken Pot Pie" in the Marshall Field's Cookbook, from the famed Chicago Marshall Fields department store. Chicken pot pie is truly an heirloom recipe—cooks have been making it for centuries. Just pull some frozen mixed vegetables from the freezer and a can. Dice up an onion, along with some carrots and celery, then throw them into a pot with a little butter over medium heat.

Chicken Pot Pie instructions

1. In a large pot over medium high heat, add the olive oil and get it so it's nice and hot. Add the chicken pieces and season with salt and pepper. Cook for about 5-6 minutes. Add the chopped onions, carrots, celery, and broccoli and cook them for about 5-7 minutes or until the veggies start to cook down and develop some color around the edges..
2. Add the butter and stir until it melts, then add the flour and mix everything together with the veggies and chicken to make sure the roux is coating everything and let it cook for about 1 minute so that the roux doesn't taste gluey..
3. Add the chicken stock and the thyme and bring it to a boil, let it cook for about 15 minutes. Add the heavy cream, peas, and season with salt and pepper to taste. Let it cook for about 10 more minutes, meanwhile preheat your oven to 400°F..
4. Grease 4 large oven proof bowls and set aside. Roll out the puff pastry onto a lightly floured board and using the bowl as a guide, cut the dough into the same shape as the bowl making sure it's about 1 inch bigger so it will stick to the sides..
5. Evenly distribute the filling between the bowls and using a pastry brush, brush the sides of the bowls with the egg wash and cover them with the puff pastry making sure to seal the the sides against the bowl..
6. Brush the tops with egg wash and sprinkle them with a little salt and pepper, make a little incision with a fork or knife so it doesn't puff up and explode. Place the filled bowls on a baking sheet and cook in the preheated oven for about 20-25 minutes or until the tops are golden brown..
7. Set aside and let cool before serving..

Spread the batter over the chicken mixture (the batter is thin but will bake up into a perfect crust). When I was an ambitious lass in the corporate world juggling university in the evenings, Chicken Pot Pie was a handy one-dish freezer-friendly meal that I could cram loads of extra veggies into. So while fellow uni students were living on instant ramen and cheap sausages, I was making. Chicken Pot Pie Your Family will Love. Chicken pot pie is the ultimate comfort food.