Mrs Goodall's Note:
I LOVE chicken pot pie, it is my ultimate comfort food, soI was very excited when I found this easy and fairly quick recipe...no more frozen pot pies for me. I don't like cooked carrot so I leave it out, just personal preference. I would NOT leave out or substitute anything for the sherry. It is one of the main flavor components. The recipe uses a 13 x 9 baking dish, but I've also made them in small aluminum pot pie pans. The only problem with the small tins is reheating can not be done in the microwave. I like to make a batch in the tins and cook a few and freeze the rest uncooked to have later. The recipe calls for puff pastry, but the filling lends itself to a variety of toppings, pie dough, buttermilk biscuit dough or mashed potatoes. Super easy and super tasty! Enjoy!
My Private Note
Units: US | Metric
- 1 1/2 lbs boneless skinless chicken thighs (or breasts)
- 2 cups low sodium chicken broth
- 2 1/2 tablespoons vegetable oil
- 1 medium onion, chopped (large is fine too)
- 2 medium carrots, peeled and cut crosswise 1/4 inch thick
- 2 small celery ribs, cut crosswise 1/4 inch thick
- 1/2 lb mushroom, thinly sliced (domestic or wild)
- salt, to taste
- pepper, to taste
- 4 tablespoons butter
- 1 1/2 cups milk
- 1/2 cup flour
- 1/2 teaspoon dried thyme (you can use a bit more, use to taste)
- 3 tablespoons dry sherry
- 3/4 cup frozen peas
- 3 tablespoons fresh parsley leaves, minced
- puff pastry sheet, for a 9x 13 pan (I use store bought of course!)
- 1Follow directions for thawing/preparing puff pastry sheets.
- 2Adjust oven rack to low center position, heat oven to 400.
- 3Put chicken broth in a dutch oven over medium heat. Add chicken. Cover and bring to a simmer. Simmer until chicken is just done, 8 - 10 minutes. Transfer meat to a bowl to cool. Transfer broth to small bowl.
- 4Increase heat to medium-high and heat 1 1/2 tablespoons oil in the dutch oven.
- 5Add onions, carrots and celery and saute until just tender, about 5 minutes. Season to taste with salt and pepper. Put cooked veggies in a large mixing bowl and set aside.
- 6Saute mushrooms in remaining 1 tablspoon of oil until liquid evaporates and mushrooms start to soften, about 5 minutes.
- 7Meanwhile, shred checken into bite size pieces. (Reserve any accumulated chicken juices). Place chicken in bowl with the veggies, add mushrooms to mixture.
- 8Heat butter over medium heat in dutch oven. When foaming subsides, add flour, cook for about 1 minute whisking constantly. (This step is important, do NOT cook less than 1 minute). Whisk in reserved chicken broth, milk and any accumulated chicken juices and thyme.
- 9Bring liquid to a simmer, reduce heat to low and continue to simmer, stirring, until sauce fully thickens about 1 minute. Season to taste with salt and pepper. Stir in sherry. Taste and adjust seasonings.
- 10Pour sauce over chicken-vegetable mixture, stir to combine. Stir in peas an parsley.
- 11Pour mixture into a 13x9 pan or any shallow baking dish of your preferred size.
- 12Place puff pastry sheet over pan and gently press to edges. You may need to lightly roll out the pastry sheet to get the right size. If you use different pans, you will obviously need to cut the puff pastry to the appropriate size, I use scissors and cut the pastry just a touch bigger than the diameter of the pan.
- 13Bake until pastry is golden brown and filling is bubbly, about 30 minutes for large pies and 20 - 25 minutes for smaller pies.
- 14Serve immediately.
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Nutritional Facts for My Favorite Chicken Pot Pie
Serving Size: 1 (291 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 414.2
- Calories from Fat 188
- Total Fat 20.9 g
- Saturated Fat 8.3 g
- Cholesterol 123.3 mg
- Sodium 250.6 mg
- Total Carbohydrate 20.6 g
- Dietary Fiber 2.4 g
- Sugars 3.8 g
- Protein 29.7 g