Creamy Chicken Pot Pie | TasteToronto

Creamy Chicken Pot Pie

Easy

Creamy Chicken Pot Pie

Creamy Chicken Pot Pie

Method

Creamy Chicken Pot Pie 10 Steps

  • Step 1

    Preheat the oven to 400°F.

  • Step 2

    In a Dutch oven or a heavy bottomed pot, melt the butter over medium heat.

  • Step 3

    Add the onion, celery and carrot. Cook until tender for about 10 minutes.

  • Step 4

    Add the garlic and mushrooms, continue to cook until all vegetables are tender and golden brown for about 8 more minutes.

  • Step 5

    Add the chili flakes, thyme and rosemary. Season with salt and pepper and stir well.

  • Step 6

    Add the chicken, peas, broth and milk, stir well, turn the heat down to low and let simmer for about 10 minutes.

  • Step 7

    Add in the heavy cream and cheddar. Stir well and simmer for another 5 to 7 minutes or until the cheese has melted and the mixture thickens.

  • Step 8

    Transfer the mixture into a 12-inch cast iron skillet. Roll out the puff pastry and transfer to the top of the skillet. Trim the excess with scissors or a knife.

  • Step 9

    In a small bowl, whisk the egg with 1 tablespoon of water. Brush the egg wash over the puff pastry. Use a fork and poke all over the puff pastry.

  • Step 10

    Bake in the over for 20 to 25 minutes or until golden brown. Let cool for about 10 minutes before serving and enjoy!

Tags:

Best Chicken Pot Pie Recipes

Dairy Farmers of Ontario

Ontario Dairy

Creamy Chicken Pot Pie

Easy

Creamy Chicken Pot Pie

Tara Omidvar
written by

Tara Omidvar

Creamy Chicken Pot Pie

Yields:

Serves 6

Prep Time:

0 hours 10 mins

Cook Time:

1 hours 0 mins

0.0

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American

Main Dishes

Ingredients

Creamy Chicken Pot Pie

  • 2 tablespoons local unsalted butter

  • 1 medium yellow onion, chopped

  • 2 stalks celery, chopped

  • 3 medium carrots, chopped

  • 3 cloves garlic, minced

  • 2 cups cremini mushrooms, sliced

  • 1/2 teaspoon chili flakes

  • 1 tablespoon fresh thyme

  • 1 tablespoon fresh rosemary

  • Salt and black pepper, to taste

  • 450 grams cooked chicken breast, chopped

  • 1 cup frozen peas

  • 1 cup chicken broth

  • 2 cups local 2% milk

  • 1 cup local heavy cream (35% whipping cream)

  • 1 cup local cheddar cheese, shredded

  • 1 sheet puff pastry

  • 1 egg

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Method

Creamy Chicken Pot Pie 10 Steps

  • Step 1

    Preheat the oven to 400°F.

  • Step 2

    In a Dutch oven or a heavy bottomed pot, melt the butter over medium heat.

  • Step 3

    Add the onion, celery and carrot. Cook until tender for about 10 minutes.

  • Step 4

    Add the garlic and mushrooms, continue to cook until all vegetables are tender and golden brown for about 8 more minutes.

  • Step 5

    Add the chili flakes, thyme and rosemary. Season with salt and pepper and stir well.

  • Step 6

    Add the chicken, peas, broth and milk, stir well, turn the heat down to low and let simmer for about 10 minutes.

  • Step 7

    Add in the heavy cream and cheddar. Stir well and simmer for another 5 to 7 minutes or until the cheese has melted and the mixture thickens.

  • Step 8

    Transfer the mixture into a 12-inch cast iron skillet. Roll out the puff pastry and transfer to the top of the skillet. Trim the excess with scissors or a knife.

  • Step 9

    In a small bowl, whisk the egg with 1 tablespoon of water. Brush the egg wash over the puff pastry. Use a fork and poke all over the puff pastry.

  • Step 10

    Bake in the over for 20 to 25 minutes or until golden brown. Let cool for about 10 minutes before serving and enjoy!

Tags:

Best Chicken Pot Pie Recipes

Dairy Farmers of Ontario

Ontario Dairy

Creamy Chicken Pot Pie