Chicken Pot Pie Recipe One Crust

July 28, 2023 Post a Comment

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Description

Chicken pot pie is a classic comfort food dish that consists of a flaky crust filled with tender chicken, carrots, celery, and peas in a creamy sauce. This recipe for chicken pot pie with one crust eliminates the hassle of making a traditional double-crust pie. It's a great way to use up leftover cooked chicken or rotisserie chicken. It's also a great way to get the whole family to eat their vegetables!

Prep Time

Prep time for this recipe is about 20 minutes. You will need to pre-cook the chicken and vegetables before assembling the pot pie.

Cook Time

Cook time is about 40 minutes. This includes the time to pre-cook the chicken and vegetables and to bake the pot pie.

Ingredients

2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, minced
2 carrots, diced
2 stalks celery, diced
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary
1/4 teaspoon black pepper
2 cups chicken broth
2 cups cooked chicken, shredded or diced
1 cup frozen peas, thawed
1/2 cup all-purpose flour
1/2 cup milk
1/2 cup sour cream
1/2 teaspoon salt
1 sheet frozen puff pastry, thawed
1 egg, beaten

Instructions

Preheat the oven to 375°F (190°C). Heat the olive oil in a large skillet over medium-high heat. Add the onion, garlic, carrots, celery, thyme, oregano, rosemary, and black pepper and cook, stirring occasionally, until the vegetables are tender, about 8 minutes. Add the chicken broth and bring to a simmer. Reduce the heat to medium-low and simmer until the liquid is reduced by half, about 8 minutes. Add the cooked chicken, peas, and salt and cook, stirring, until heated through, about 5 minutes.

In a small bowl, whisk together the flour, milk, and sour cream until smooth. Add the flour mixture to the skillet and cook, stirring, until the sauce is thickened, about 5 minutes. Remove from the heat and set aside.

Roll out the puff pastry on a lightly floured surface until it is large enough to cover the top of the skillet. Place the skillet on a baking sheet. Place the puff pastry over the skillet, tucking the edges down the sides of the skillet. Brush the top of the pastry with the beaten egg. Bake until the pastry is golden brown and the filling is bubbly, about 20 minutes.

Let the pot pie cool for 10 minutes before serving. Enjoy!

Equipment

Large skillet
Baking sheet
Small bowl

Notes

This recipe is easily doubled to serve a larger crowd. You can also substitute other vegetables for the carrots, celery, and peas. If you don’t have cooked chicken, you can use uncooked chicken and cook it in the skillet with the vegetables.

Nutrition: Per Serving

Calories: 442 kcal, Carbohydrates: 32 g, Protein: 17 g, Fat: 28 g, Saturated Fat: 8 g, Cholesterol: 58 mg, Sodium: 578 mg, Potassium: 341 mg, Fiber: 3 g, Sugar: 4 g, Vitamin A: 1834 IU, Vitamin C: 8 mg, Calcium: 84 mg, Iron: 2 mg

Recipe Tips

To make this recipe vegetarian, you can substitute vegetable broth for the chicken broth and tofu for the chicken.
To make the pot pie crust flaky, make sure the puff pastry is well-chilled before rolling out.
For added flavor, you can add a tablespoon of fresh chopped herbs such as parsley, basil, or thyme.
If you don’t have puff pastry, you can use ready-made pie crust or make your own.
If you don’t have cooked chicken, you can use uncooked chicken and cook it in the skillet with the vegetables.