This chicken pot pie recipe is full of chicken, potatoes, peas, and corn, and doesn’t require a pie crust – you just cover it with a rolled-out sheet of puff pastry and you’re good to go!
There are still plenty more days in 2020, and they’ll be busy, but mentally, I’m more than ready to clock out for a while. This time of year makes me want to hibernate. Part of it’s the cold – I forget how cold it can get in the house because I’m usually moving, but sitting at my desk for hours of meetings, I freeze. The other part is that I still like cooking comfort foods, despite my continuing efforts to lighten up our family menu.
Chicken Pot Pie definitely isn’t light, but it’s a favorite around here, for sure! We help it along the way a little by eliminating the crust and replacing it with just a sheet of puff pastry over the top – which you can choose to indulge in or which you can lift off. I always like to grab a little of it, but I save most of it for Scott and Marcus.
This recipe is also a great one if you want to have plenty of leftovers to serve up for lunch or dinner through the week, since it makes a ton of pot pie. Depending on the size of pie plates you use, it can pretty easily make two pies. In our case, we fill up a pie and we fill up a couple of mason jars to pour out and heat up later, served up with a roll or biscuit to dip in it.
I like to serve this up in these little crocks I bought for French Onion soup. It’s the perfect serving size for me, although the guys in the house will go back for seconds – even the little guy.
Easy Chicken Pot Pie
- Pie dish
- 2 cups new potatoes washed and diced
- 2 cups carrots sliced
- 3/4 cup butter cubed
- 1 yellow onion chopped
- 1 tsp salt
- 1 tsp dried thyme
- 1 tsp white pepper
- 3 cups chicken broth
- 1 cup whole milk
- 4 cups cooked chicken breast cubed
- 1 cup frozen peas
- 1 cup frozen corn
- 1 sheet puff pastry
- In a large saucepan, add the diced potatoes, sliced carrots, and water to cover. Bring the water to a boil, then reduce and cook, covered, 8-10 minutes or until the veggies are crisp-tender. Drain out the water and set aside.
- In a large skillet, heat the butter over medium-high heat until melted. Add the onion, and cook and stir until tender.
- Add the flour to the butter and onion, and stir until blended. Add in the seasonings, the broth, and the milk and stir until blended. Bring the mixture to a boil, stirring constantly, and cook about 2 minutes or until nicely thickened.
- Add the cooked chicken, peas, corn, potatoes, and carrots. Lower the heat to low and cook and stir until everything is well combined.
- Pour the mixture into a large pie dish. Unroll a thawed puff pastry sheet and use to cover the top of the pie dish and mixture. If the puff pastry covers the entire plate, cut vents in the top.
- Heat oven to 425F. Bake the chicken pot pie for 30-35 minutes or until the crust is lightly browned and cooked through.
- Let the pie stand and cool about 15 minutes before serving. Then serve and enjoy!
If you’re willing to keep your portion size small, this isn’t too bad calorie wise! Carb-wise, I save it for days where I’ve had a lean high-protein breakfast and something very lean and veggie rich for lunch. You can go a long way to moderate by taking your entire day of food in context.
So that’s it for me for 2020! I’m signing off to go spend the holidays with my family and recharge both my physical and creative batteries for the New Year! Here’s hoping you all have a wonderful holiday season, and that when we come back around here, you’re all ready to kick off an amazing, positive, and healthy 2021!