Receta Easy Chicken Pot Pie
Easy Chicken Pot Pie
November 13, 2015 by Angela LeMoine 1 Comment
Comfort food… its a beautiful thing. This Easy Chicken Pot Pie does not disappoint and a meal that the entire family will love! The filling is hearty, packed with vegetables and chicken breast. That crust, its heaven, its puff pastry… golden, flaky, buttery, just perfect. So as the nights get dark and chilly, let this classic comfort food warm you up.
I remember growing up I loved when we had those frozen pot pies for dinner. While there are some out there that are tasty, nothing neats homemade and honestly this is a pretty simple recipe and it looks amazing too! The filling starts with butter and chicken. Once the chicken is cooked about halfway through all you do is make a simple roux {butter and flour}, stir in some warmed milk, stir until smooth. Then you go ahead and throw in some potatoes and some defrosting mixed veggies. Its simply seasoned with thyme, garlic powder, salt and pepper.
Once the filling has thickened up a bit you go ahead and pour it all into a large baking dish, top with store bought puff pastry. I had some extra dough and remembered I had some cute little leaf cookie cutters so I pressed out some adorable puff pastry leaves and placed them right on top. The whole thing is brushed with a simple egg wash and baked until bubbly and golden. This is a great recipe!
Easy Chicken Pot Pie Author: Angela LeMoine Ingredients
1 stick unsalted butter 3 lbs chicken breast, medium dice 1 Tbsp salt 1 Tbsp garlic powder 1 tsp dried thyme pepper to taste 1 cup flour 1 qt milk {I used 1%}, slightly warmed 5 red bliss potatoes, small dice 32 oz frozen mixed vegetables, defrosted 2 sheets puff pastry {defrosted according to package} 1 egg mixed with 1 tsp water Instructions
Preheat your oven to 375 degrees. In a large pot, over medium heat, add in the butter. Once melted stir in the chicken. Stir in the salt, pepper, garlic powder and thyme. Once the chicken is cooked about halfway through go ahead and stir in the flour. Cook for 1 minute. Add in the milk and continue to stir until smooth. Add in the potatoes and mixed veggies. Cook for about 12 minutes, stirring occasionally. Pour the mixture into a large baking dish. Unfold the sheets of puff pastry. Place over the filling. Cut off excess pastry- this is where I used my cookie cutters to make the little leaves. Brush the puff pastry with the egg wash. Bake for about 45 minutes to an hour. 3.5.3208
You may also like:
- Chicken Meatloaf Marsala
- Garlic & Chive Mashed Potatoes
Related