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Chicken pot pie is comfort food personified. Chicken and vegetables in a rich and creamy white sauce with flaky puff pastry on top. Delicious!
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5 from 1 vote

Chicken Pot Pie

Chicken pot pie is comfort food personified. Chicken and vegetables in a rich and creamy white sauce with flaky puff pastry on top. Delicious!
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Dinner
Cuisine: International
Servings: 8 people
Calories: 318kcal
Author: Kiran

Ingredients

  • 4 tablespoon butter divided
  • 4 garlic cloves sliced
  • 1 medium onion diced
  • 2 green chilies sliced
  • 200 grams mushrooms sliced
  • 200 grams boneless chicken diced
  • 1 red capsicum sliced
  • 2 cups mixed vegetables I used a mix of corn, carrots and peas See note for other options
  • ½ cup flour
  • 1 ½ cups milk
  • 1 ½ cups chicken stock
  • 1 ½ teaspoon salt
  • 1 teaspoon Italian herbs
  • 1 teaspoon soy sauce
  • 1 teaspoon sriracha sauce
  • ½ teaspoon black pepper
  • ¼ teaspoon white pepper
  • ½ teaspoon red chili powder or red chili flakes
  • Puff pastry sheet or block enough to cover the baking dishes
  • 1 egg beaten

Instructions

  • Heat 2 tablespoons butter tablespoons in a large pot. Add sliced garlic and saute for a minute till flavour gets released, and then add the diced onions and green chilies. 
  • Saute till the onions are translucent, and then add mushrooms.Cook the mushrooms for 2 minutes, and then add chicken.
  • Cook the chicken till it changes colour from pink to white, and add sliced capsicum.
  • Cook for a minute and add the mixed frozen vegetables.
  • Saute for a minute and then add the remaining 2 tablespoons butter.
  • Add flour and cook for about 1 – 2 minutes till the raw flavour disappears. Make sure to mix well with a spatula, so the flour doesn’t clump.
  • Add the milk and chicken stock, and bring to a boil while stirring constantly. It’s best not to add all the milk and chicken stock at once. Reserve about ½ cup to adjust consistency.
  • As the sauce comes to a boil, it will start to thicken. Add salt, Italian herbs, soy sauce, sriracha sauce, black pepper, white pepper and red chili powder or flakes. Taste and adjust seasonings if required.
  • Pour the chicken pot pie filling into one large baking dish or two smaller dishes. This amount of filling was enough for one large baking dish (36 cm x 22 cm) and one small baking dish (22 cm x 13.5 cm).
  • Roll out puff pastry if using a block of puff pastry, otherwise thaw a puff pastry sheet for a few minutes.
  • Cover the baking dish with puff pastry. Cut slits with in the middle and edges. Decorate with leftover pastry scraps and/or crimp the edges with a fork.
  • Make an egg wash by beating an egg with a fork in a small bowl. Use a pastry brush to spread the egg wash on the puff pastry.
  • Bake in the oven till puff pastry is golden brown and the chicken pot pie is bubbling hot. This can take anywhere from 15 – 30 minutes, depending on the size of the baking dish used as well as the puff pastry brand.

Notes

  • This particular recipe calls for 3 cups of vegetables and 1 cup of boneless chicken, but the ratio and variety of vegetables used depends on personal preference. Vegetables that work well in a chicken pot pie are carrots, green beans, peas, corn, celery, capsicum, and broccoli. Go for firm vegetables that will retain crunch and flavour when baked, and avoid soft vegetables like tomatoes.
  • The liquid ratio can also be adjusted to make the chicken pot pie lighter or creamier. In order to make the chicken pot pie creamier, add more milk to chicken stock. If you want it more decadent, add ½ cup a cup of cream reducing the amount of chicken stock accordingly.

Nutrition

Calories: 318kcal
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