Ingredients for My Favorite Chicken Pot Pie
- Boneless Skinless Chicken Thighs
- Low Sodium Chicken Broth
- Vegetable Oil
- Onion
- 1 cup chopped carrots (optional)
- Celery Ribs
- Mushroom
- Salt
- Pepper
- 4 tablespoons butter
- 1 cup milk
- 4 tablespoons all-purpose flour
- Dried Thyme
- Dry Sherry
- Frozen Peas
- Fresh Parsley Leaves
- Puff Pastry Sheet
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How to Make My Favorite Chicken Pot Pie
- Preheat oven to 400°F (200°C). Adjust oven rack to the lower-middle position.
- In a Dutch oven, combine 4 cups chicken broth and 2 cups cooked chicken (about 2 lbs, shredded). Bring to a simmer over medium heat; cook for 8-10 minutes, or until heated through.
- Transfer chicken to a bowl to cool. Reserve chicken broth in a small bowl.
- Heat 1 ½ tablespoons olive oil in the Dutch oven over medium-high heat. Add 1 medium onion (chopped), 1 cup chopped carrots (optional), and 2 stalks celery (chopped). Sauté until tender, about 5 minutes.
- Season with salt and pepper to taste. Transfer vegetables to a large mixing bowl.
- In the same Dutch oven, add 1 tablespoon olive oil and 8 oz cremini mushrooms (sliced). Sauté until liquid evaporates and mushrooms soften, about 5 minutes.
- While mushrooms cook, shred the cooled chicken into bite-sized pieces.
- Combine the shredded chicken, sautéed vegetables, and mushrooms in the large mixing bowl.
- Melt 4 tablespoons butter in the Dutch oven over medium heat. Once melted, whisk in 4 tablespoons all-purpose flour and cook for 1 minute, whisking constantly.
- Gradually whisk in the reserved chicken broth, 1 cup milk, any accumulated chicken juices, and 1 teaspoon dried thyme. Bring to a simmer, reduce heat to low, and simmer, stirring, until the sauce thickens (about 1 minute).
- Season with salt and pepper to taste. Stir in ¼ cup dry sherry.
- Taste and adjust seasonings as needed. Pour sauce over the chicken and vegetable mixture; stir to combine.
- Stir in 1 cup frozen peas and 2 tablespoons chopped fresh parsley.
- Pour the mixture into a 13x9 inch baking dish or individual pie pans.
- If using puff pastry, follow package directions for thawing. Place a sheet of puff pastry (one 14.1 oz package) over the filling, gently pressing the edges to seal. Trim excess pastry.
- For individual pie pans, cut puff pastry to fit. Use scissors to make it slightly larger than each pan.
- Bake for 30-35 minutes for a large pie or 20-25 minutes for individual pies, or until the pastry is golden brown and the filling is bubbly.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
15g
Fat
41g
Carbs
6g
