Creamy Chicken Pot Pie Pies Pot Pies Easy Yummy Recipe

Name: Creamy Chicken Pot Pie Pies Pot Pies Easy Yummy
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: Serves 1 or more
Ingredients: 4 tablespoons unsalted butter; 4 tablespoons all-purpose flour; 2 cups chicken broth; 1 teaspoon dried thyme; 1 bay leaf; 1/2 cup finely chopped shallots; 1/2 cup finely chopped celery; 1/2 cup finely chopped carrots; 1/2 cup frozen peas; 1 cup sliced mushrooms; 1 cup cubed Idaho potatoes; 2 cups diced cooked chicken; 1 cup heavy cream; 4 squares frozen puff pastry; 1 egg, beaten; 2 tablespoons cold water (for slurry) + additional for brushing; 1/2 teaspoon sea salt & 1/4 teaspoon fresh ground black pepper, or to taste; 1-2 tablespoons cornstarch

Indulge in this creamy, comforting Chicken Pot Pie, elevated with my signature finishing touches! Perfect for using up leftover vegetables and chicken, this recipe is a family favorite. Even picky eaters will love it thanks to finely minced veggies that pack maximum flavor. Adapted from a Williams Sonoma classic, this easy recipe is sure to become a staple in your kitchen. Get ready for golden, flaky pastry and a rich, creamy filling!

Prep Time 30 mins

Cook Time 90 mins

Calories 915.8 kcal

Protein 58g

Rating 5.0 (1 Reviews)

Creamy Chicken Pot Pie Pies Pot Pies Easy Yummy

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Creamy Chicken Pot Pie Pies Pot Pies Easy Yummy

4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups chicken broth
1 teaspoon dried thyme
1 bay leaf
1/2 cup finely chopped shallots
1/2 cup finely chopped celery
1/2 cup finely chopped carrots
1/2 cup frozen peas
1 cup sliced mushrooms
1 cup cubed Idaho potatoes
2 cups diced cooked chicken
1 cup heavy cream
4 squares frozen puff pastry
1 egg, beaten
2 tablespoons cold water (for slurry) + additional for brushing
1/2 teaspoon sea salt & 1/4 teaspoon fresh ground black pepper, or to taste
1-2 tablespoons cornstarch

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How to Make Creamy Chicken Pot Pie Pies Pot Pies Easy Yummy

Preheat oven to 400°F (200°C).
Melt 4 tablespoons of butter in a large saucepan over medium heat.
Whisk in 4 tablespoons of all-purpose flour and cook, stirring constantly, until fragrant and nutty (about 1-2 minutes).
Slowly whisk in 2 cups of chicken broth until smooth. Bring to a boil.
Add 1 teaspoon of dried thyme, 1 bay leaf, 1/2 cup of finely chopped shallot, 1/2 cup of finely chopped celery, 1/2 cup of finely chopped carrots, 1 cup of sliced mushrooms, 1/2 cup of frozen peas, 1 cup of cubed potatoes, and 2 cups of cooked chicken (diced).
Season generously with sea salt and freshly ground black pepper.
Reduce heat, cover, and simmer until potatoes are tender (10-15 minutes).
If needed, thicken the sauce with 1-2 tablespoons of cornstarch mixed with 2 tablespoons of cold water. Stir until thickened.
Remove bay leaf and discard.
Remove from heat and let cool for 5 minutes.
Stir in 1 cup of heavy cream.
Divide the filling evenly among 4 oven-safe ramekins. Place ramekins on a baking sheet.
Brush 4 squares of puff pastry with a beaten egg.
Brush the rims of the ramekins with water.
Top each ramekin with a puff pastry square, pressing gently to seal.
Bake for 15-20 minutes, or until the pastry is golden brown and puffed.
Remove from oven and let rest for 5-10 minutes before serving.
Serves 4

Nutrition Information (Approximate per serving)

Sodium

42 g

Sugar

15g

Fat

145g

Carbs

18g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Savory Pies Main Dish Potatoes Poultry Vegetables American Easy Beginner Cook Dinner Party Heirloom Historical Holiday Event Chicken Food Processor Blender Stove Top One Dish Meal Comfort Food Midwestern Meat Chicken Breasts Carrots Taste Mood Equipment Small Appliance Number Of Servings Presentation Served Hot 4 Hours Or Less