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Chicken Pot Pie

November 14, 2015

We made this for our anniversary dinner. Since we could prep everything the night before, it meant we had more time for celebrating after work! Pot pies were something my family frequently had for dinner each fall and winter., and this one reminded me of cozy nights at home.

20151109 Chicken Pot Pie 03

You will need:

  • 4 T olive oil, divided
  • 1 lb chicken breast, cut into 1-inch cubes
  • 8 oz baby bella mushrooms, washed and quartered
  • 2 c chopped carrots
  • 8 oz frozen sweet peas
  • 1 t garlic powder
  • 1 onion, chopped
  • 3 T flour
  • 2 c chicken stock
  • 1 1/2 c milk
  • 2 t dried thyme
  • 1/2 t ground mustard
  • Salt and pepper, to taste
  • 1 sheet puff pastry

Then you will…

  1. In a large skillet, warm 3 tablespoons of the olive oil over medium heat.
  2. Add the chicken and mushrooms.
  3. Saute for 5 minutes before adding the carrots.
  4. Saute for 3 minutes before adding the peas and garlic powder.
  5. Continue to cook until the peas are thawed.
  6. Spread the chicken mixture in a 9×13 baking dish.
  7. In a medium saucepan, warm the remaining tablespoon of olive oil over medium heat.
  8. Add the onion and saute until softened and starting to turn golden.
  9. Stir in the flour and allow to cook off for a minute.
  10. Mix in the chicken stock, milk, thyme and ground mustard.
  11. Allow to come to a simmer and thicken.
  12. Season with salt and pepper to taste.
  13. Pour over the chicken filling.
  14. Roll the puff pastry out until it can cover the top of the pot pie.
  15. Top the pie with the puff pastry and season lightly with salt and pepper on top of the dough.
  16. Bake at 375 for 35 to 45 minutes, or until the puff pastry is golden and the filling hot and bubbly.
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