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Chicken Pot Pie

This is an easy make ahead meal. I don't bake in a pie crust but just lay a puff pastry crust over the filling.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Course Main Course
Cuisine American

Equipment

  • 1 deep pie pan or 9 x 9 deep dish (ceramic or glass ones work best)
  • 1 Large stockpot or deep pan

Ingredients
  

  • 1 rotisserie chicken (store bought easiest) or use 3 cooked chicken breasts, diced
  • 1 cup chicken Stock
  • 1/3 cup butter (up to 1/2 cup ok), avocado oil is a good alternative
  • 1 medium onion, finely diced
  • 1 cup carrots, diced (extra 1/2 cup ok)
  • 1 cup celery, diced
  • 1/3 cup flour (up to 1/2 cup ok for thicker consistency)
  • 1/2 cup white wine, dry (adds a nice aroma and enhances flavor, if you don't use wine, then add extra stock if needed)
  • 1/4 cup cream (leave this out if you would like to freeze the pie filling for later use, add cream later when you reheat the filling)
  • 2 cup frozen peas (not defrosted)
  • 1/4 cup frozen pearl onions (optional, not defrosted)
  • 1 sheet of frozen puff pastry or pastry dough (store bought or handmade)
  • 1 egg with 1 tbs water or cream (for egg/cream wash over crust before baking)

Salt and pepper

Instructions
 

  • Preheat oven to 375 degrees F.
  • In a large stockpot or deep pan, melt the butter over medium high heat and sauté the onions, carrots and celery for about 10 minutes. 
  • Stir in the flour and sauté for another 2 minutes.  Add the chicken stock and white wine and simmer for 2 minutes until thick. 
  • Add salt, pepper and cream.  Then stir in chicken, peas, pearl onions.  Add more liquid (wine, water or cream) if too thick. If you add wine, make sure the alcohol burns off before placing into pie pan to bake.
  • Place mixture into pie pan.
  • Cover pie pan with pastry dough and brush with egg or cream wash.
  • Slit the top of the pastry dough 3-4 times (about 1 inch slits).
  • Bake for 30-40 minutes until crust is golden brown.

Notes

You can make the filling ahead of time and refrigerate a couple of days before baking.
 
If you freeze it for later use, note you leave out the cream and add the cream in when you are reheating the mixture before you bake it.  You may need to add additional liquid like stock when reheating.
 
 
Keyword chicken, chicken pot pie, make ahead, puff pastry