Chicken Pot Pie

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Chicken Pot Pie | Delish D'Lites

If there’s one food that screams comfort food during the cold winter months for me, it’s chicken pot pie.  What’s not to love?  A creamy roux thickened milk gravy, studded with chicken, potatoes and veggies, all topped with a buttery, flaky crust.  You can make chicken pot pie with a gravy made from milk, cream, chicken broth or a combination of the three.  I’m particularly found of making a milk-based gravy, I just think it has the perfect color and consistency.  You can also make the filling ahead of time, and store in the fridge, then just top with a crust and bake, for the perfect make ahead dinner that your family will love!  Feel free to double this recipe for 4 servings.

ingredients(Makes 2 pot pies)
10-ounce ramekins
2 tablespoons unsalted butter
2 tablespoons flour
1 1/2 cups milk
2 tablespoons chopped onion
2 springs fresh thyme
1/4 teaspoon nutmeg
1 1/2 cups cooked chicken, cubed
1 small potato, cubed & parboiled (almost cooked)
1 cup frozen mixed vegetables, thawed
salt & pepper to taste
1 sheet of puff pastry, thawed
1 egg, beaten

directions

Preheat your oven to 400 degrees F.

Heat a high sided pan to medium heat, melt the butter and add in the flour.  Whisk to make a roux, and cook for about 1 minute.

Chicken Pot Pie | Delish D'Lites

Pour in the milk while stirring constantly, to create the bechamel (flour thicknened cream sauce).  Bring the mixture to a bubble to fully activate the roux’s thickening pour.

Chicken Pot Pie | Delish D'Lites

When the mixture has thickened, add in the chicken, onion, veggies, potatoes, nutmeg and thyme.  Season with salt and pepper to taste.

Chicken Pot Pie | Delish D'Lites

Split the filling between the 2 ramekins.

Chicken Pot Pie | Delish D'Lites

Chicken Pot Pie | Delish D'Lites

Now, you have several options for the crust.  You can resort to sheer laziness, like me, and just lay a circle of the puff pastry dough on top of the filling.  You can also cut a disc larger than the ramekin, and completely cover the pie by brushing egg wash around the rim and pressing the dough around the edge of the ramekin.  Either way, do as your heart desires.  Just make sure to vent the dough by cutting a small slit in the middle, if you’re covering the whole thing.  Brush the pastry with a bit of the beaten egg, to promote browning.

Chicken Pot Pie | Delish D'Lites

Bake at 400F for 20-25 minutes, or until the curst is golden and puffed.  You can also broil the top for a few minutes to promote browning.

Chicken Pot Pie | Delish D'Lites

Chicken Pot Pie | Delish D'Lites

Chicken Pot Pie

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 2 servings
Author Delish D'Lites

Ingredients

  • 2 10- ounce ramekins
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 1 1/2 cups milk
  • 2 tablespoons chopped onion
  • 2 springs fresh thyme
  • 1/4 teaspoon nutmeg
  • 1 1/2 cups cooked chicken cubed
  • 1 small potato cubed & parboiled (almost cooked)
  • 1 cup frozen mixed vegetables thawed
  • salt & pepper to taste
  • 1 sheet of puff pastry thawed
  • 1 egg beaten

Instructions

  1. Preheat your oven to 400F. Heat a high sided pan to medium heat, melt the butter and add in the flour. Whisk to make a roux, and cook for about 1 minute.
  2. Pour in the milk while stirring constantly, to create the bechamel (flour thicknened cream sauce). Bring the mixture to a bubble to fully activate the roux's thickening pour.
  3. When the mixture has thickened, add in the chicken, onion, veggies, potatoes, nutmeg and thyme. Season with salt and pepper to taste.
  4. Split the filling between the 2 10 ounce ramekins. Now, you have several options for the crust. You can resort to sheer laziness, like me, and just lay a circle of the puff pastry dough on top of the filling. You an also cut a disc larger than the ramekin, and completely cover the pie by brushing egg wash around the rim and pressing the dough around the edge of the ramekin. Either way, do as your heart desires. Just make sure to vent the dough by cutting a small slit in the middle, if you're covering the whole thing. Brush the pastry with a bit of the beaten egg, to promote browning.
  5. Bake at 400F for 20-25 minutes, or until the curst is golden and puffed. You can also broil the top for a few minutes to promote browning.

Recipe Notes

You can easily double this recipe to make 4 servings.

Nutrition Facts
Chicken Pot Pie
Amount Per Serving (1 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.

 

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Hola

I’m Jannese, Founder of Delish D’lites

I’m a Puerto Rican girl living in paradise (Florida), and the creative mind behind Delish D’Lites. I love sharing my family recipes and travel inspired cuisine! My favorite things include collecting passport stamps, twerking to Latin music, and kissing puppies. Follow along on social.