Enjoy making the very delicious and easy

Chicken Pot Pie

at home!

So easy to make the most comforting dish ever!

My most favorite dish and my family's too, very comforting and delicious, easy homemade Chicken Pot Pie!

These days I am so hooked on making easy dinners and easy lunch fixes, and few of them I have already shared recently.

Few I will list here for all of you if you have not checked them before,
Chicken Noodle Soup,
Easy Homemade Tomato Soup,
Cajun Shrimp Pasta,
Olive Garden Fettuccine Alfredo,
Pad Thai Noodles,
Panda Express Black Pepper Chicken ,
Egg Drop Soup.

I wanted to share recipe of Chicken Pot Pie for some time now and finally here it is!

This recipe is superbly easy and delicious pot pie with a perfect flaky ,crispy Pie top ,which I made with Puff Pastry.

Yes! with Puff Pastry you can make Pot Pie Top and that is just amazing!

Easy Chicken Pot Pie with flaky top and creamy chicken and vegetable filling

The pot pie filling is very easy with very basic ingredients.

Here are the steps to make the Pot Pie:

Cook the chicken breast in sufficient water till done. Switch off the heat and shred the chicken,keep aside.

Strain the chicken stock left and keep aside.

In a pan,add butter and saute the veggies,add the flour and stir-fry for some time,then add the chicken stock.

Add spices and the veggies cook well.

Add cream and stir well.

Leave it slightly liquidy but not much.

Brush the tops of oven safe pots or containers with egg wash.

Cut the puff pastry slightly bigger in diameter than the pot tops.

Place the puff pastry on top of the pots and brush with egg wash.

Make a small slit on top of the pie top.

Bake till top of pie is golden brown.

Let it cool off for few minutes as the filling will be boiling,then serve.

Chicken Pot Pie

By Prasanna Hede
Published 12/18/2018
Chicken Pot Pie

Easy,delicious homemade Chicken Pot Pie!

Ingredients

For Filling:
3 Tbsp Butter,salted
1 Small Red Onion,chopped
1/2 Cup Green Peas,frozen/fresh
2 Small,Potato,peeled and cubed
1/2 Cup Carrot,sliced
1 Cup Chicken, shredded
2 Cup Chicken Stock
1/3 Cup All Purpose Flour
As per need Salt
2 Chicken Bouillon Cubes
1 tsp Parsley Dried
1.5 tsp Thyme Dried
1 tsp Black Pepper Powder
1/3 Cup Whole Milk
1/4 Cup Whipping Cream
For Pie Top:
3 Sheets of Puff Pastry
1 Egg,well beaten

Instructions

Firstly cook the boneless Chicken /Chicken Breast in sufficient water.
Let the chicken cook well,then switch off the flame and let it cool off.
Shred the chicken and keep aside and strain the leftover chicken stock.
In a pan,add the butter and veggies and saute for some time.
Next add the flour and saute once,then add the chicken stock.
Let it cook well till the veggies are cooked well.
Add the chicken pieces and spices and cook further.
Add the milk and cream and cook for few more minutes on low heat.
Let there be slight water content as it will dry up once cooled.
Preheat the oven at 350F / 180C.
Cut the puff pastry little bigger in diameter than the oven safe ramekin tops.
Brush the top of Porcelain Ramekins with egg wash.
Add the filling till top of the rim of Porcelain Ramekins, place the pastry sheet on top of the ramekin and press it to seal the edges.
Make a slit on top of pot pie.
Place the Porcelain Ramekins in the oven and bake for 20 to 25 mins based on individual oven temperatures and capacity.
Once the pie top is golden brown,take the ramekins out of the oven and let them cool off for few minutes before serving.
Enjoy hot!