Homemade Chicken Pot Pie
Homemade chicken pot pie is easier to make than you think! Skip the store bought stuff and have a fresh one ready to go at home. This recipe makes enough for two chicken pot pies that you can bake in a pie dish or casserole dishes and freeze one for later.
- 2 carrots (diced)
- 1 onion (diced)
- 2 celery (diced)
- 3 cups chicken
- 2 small potatoes (diced)
- 1 cup corn
- 1.5 teaspoon salt
- 1 teaspoon thyme
- 1 teaspoon black pepper
- 1 teaspoon Italian seasoninh
- 2 tablespoons butter
- 1 cup flour
- 2 cups milk
- 3 cups chicken broth
- 2 puff pastry rolls
Dice up chicken breast, potatoes, carrots, celery, and onion.
In a large pot bring water to a boil. Add a pinch of salt for flavor. Cook diced potatoes and carrots halfway about 8-10 mins (just until you can put your fork through it). Scoop out potatoes and carrots into a bowl and set aside.
Empty your pot and return to the stove. Melt 2 tbsp butter and sauté onions until soft.
Add in salt, pepper, thyme, Italian seasoning and flour.
Slowly whisk in the milk and chicken broth. Bring to a boil and stir for 2 mins until thickened and creamy.
Turn down to a simmer and add in diced chicken and vegetables. Cook for another 5 minutes.
Prepare your puff pastry. If using pie dish cut off excess edges and save for top. If using casserole dish you’ll need another roll for top. Poke the puff pastry all over with a fork.
Scoop in filling. Cover top with puff pastry - whole with cut outs, strips, etc.
Bake in oven for 40 mins at 400f or until browned.