A chicken pot pie recipe may just hit the spot on a chilly evening. Imagine curling up with a plate full of rich gravy, tender chicken and fresh vegetables all wrapped up in a tender crust. This is comfort food of the highest level.
Young and old alike will love the creamy gravy, colorful vegetables, and rich flavors. This chicken pot pie, homemade from your oven, can be on the table in a short amount of time, so it is perfect for a busy weeknight or a more relaxed weekend meal.
An easy chicken pot pie recipe is perfect for using up leftover chicken as well as vegetable remnants in the refrigerator. Rotisserie chicken from the grocery store can also be used to make this recipe faster. The bacon and cheese in this chicken pot pie recipe add a lot of flavor to this traditional favorite. If you do not like Creole seasoning, skip it and add herbs instead. This easy chicken pot pie recipe is very versatile and takes substitutions well.
Traditional vegetables for chicken pot pie include carrots, peas, and potatoes, though you can make the recipe with whatever vegetables you have on hand. Try it with chunks of sweet potatoes, cauliflower, or parsnips for a seasonal change of pace. It is easy to adapt this chicken pot pie recipe to suit whatever you have in your cupboards.
Ingredients –
- 3 boneless chicken breasts, cooked and cubed
- 6 slices bacon, cut into small pieces
- 1 cup chopped fresh broccoli
- ½ cup carrots, cut
- ½ cup frozen peas
- ½ cup butter
- 1 cup all-purpose flour, sifted
- 3 cups chicken broth
- 1 cup Cheddar cheese, shredded
- 2 teaspoons Creole seasoning
- 1 package frozen puff pastry sheets, thawed
Preparation:
- Preheat your oven to 350 degrees Fahrenheit.
- Cook bacon in a large skillet until it is almost done. Remove and let drain on a paper towel. Reserve a little of the grease to help season your pie if you wish.
- Cook chicken in the same skillet until almost done. Remove and cut into cubes or small pieces.
- Add chicken pieces back into the skillet. Add bacon and Creole seasoning. Cook, stirring occasionally, until chicken is thoroughly done. Set aside.
- Cook broccoli and carrots just until they are slightly tender in a pot with a cup or two of water. Do not overcook. Mix in frozen peas. Set aside.
- Melt butter in a large saucepan. Add in flour and mix well. Let it brown slightly as you stir, making a roux. Slowly mix in the broth a little at a time, stirring to incorporate the roux until you have a nice gravy. Add shredded cheese and mix until cheese is melted. Remove from heat.
- Pour vegetables and chicken mixture into the gravy and place in a 9 x 9 casserole dish. Top with puff pastry, sealing the edges to the pan. Cut a couple of steam vents. Bake for half an hour until pastry is done.
