Classic Chicken Pot Pie Recipe Without Cream Soup
Description
This Chicken Pot Pie recipe is a classic comfort food dish. It has a golden and crispy puff pastry crust with a creamy and savory filling. The filling is made with chicken, carrots, onions, celery, potatoes and herbs, all cooked in a creamy stock. This dish is perfect for those cold winter nights and family gatherings. It will definitely satisfy the whole family!
Prep time
To prepare this classic Chicken Pot Pie recipe, you will need about 45 minutes of prep time. You will need to pre-cook the filling ingredients, as well as prepare the puff pastry crust.
Cook Time
The cook time for this dish is about 50 minutes. You will need to bake the pot pie in the oven, until the puff pastry is golden and crispy and the filling is bubbling and creamy.
Ingredients
For the puff pastry crust, you will need:
- 2 sheets puff pastry, thawed
- 1 egg, lightly beaten
For the filling, you will need:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 2 potatoes, peeled and diced
- 2 cups chicken breast, cooked and shredded
- 2 tablespoons all-purpose flour
- 2 cups chicken stock
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh sage, chopped
- 2 tablespoons butter, melted
- Salt and pepper, to taste
Instructions
1. Preheat oven to 375 degrees F (190 degrees C).
2. Heat olive oil in a large skillet over medium heat. Add onion, carrots, celery and garlic and sauté for 5 minutes until softened. Add potatoes and cook for another 5 minutes until potatoes are tender. Add chicken, flour and stir to combine. Add stock, parsley, thyme and sage and cook for 5 minutes until thickened. Remove from heat and season with salt and pepper to taste.
3. Grease a 9-inch pie dish. Cut one sheet of puff pastry to fit the dish. Place the pastry in the dish and press into the sides. Pour the chicken filling into the pastry-lined dish. Cut the remaining pastry sheet into strips and use to top the filling, pressing the edges to seal. Brush the top with the melted butter and cut a few slits in the top. Bake for 35-40 minutes until golden and bubbly.
Equipment
You will need the following equipment to make this classic Chicken Pot Pie recipe:
- Skillet
- 9-inch pie dish
- Rolling pin
- Pastry brush
Notes
This recipe can be made ahead and refrigerated or frozen before baking. To freeze, wrap the unbaked pot pie in aluminum foil and freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator and then bake as directed.
Nutrition: Per Serving
This recipe yields 8 servings. The nutritional information for each serving is as follows:
Calories: 357 kcal
Fat: 19.2 g
Carbohydrates: 28.3 g
Protein: 15.5 g
Recipe Tips
To make this classic Chicken Pot Pie recipe even better, try these tips:
- Use a combination of herbs for more flavor. Try adding oregano, rosemary, basil or dill. You can also add a pinch of nutmeg for a subtle warm flavor.
- Use a mix of vegetables for more texture and color. Try adding frozen peas, corn or mushrooms.
- Use cooked, shredded turkey instead of chicken for a different flavor.
- Use store-bought puff pastry instead of making your own for convenience. Just make sure to thaw it before using it.
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