How To Make Chicken Pot Pie

  • December 4, 2009
  • 2,113 Views
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You need a little more than a chicken and a pot to make this pie, but this homey, comforting dish is worth it.

You Will Need

  • 1 ½ lbs. boneless, skinless chicken breast
  • 1 stick unsalted butter
  • ½ c. flour
  • 4 c. chicken broth
  • Salt and pepper to taste
  • 3 carrots, diced
  • 1/2 c. sliced mushrooms
  • 1/2 c. pearl onions
  • 1/2 c. peas
  • 2 sprigs rosemary
  • 1 sheet frozen puff pastry
  • Egg wash
  • 13" x 9" glass baking dish, buttered
  • Whisk
How To Make Chicken Pot Pie: Poach chicken

Step 1: Poach chicken

Poach the chicken breast by putting it in a shallow pan filled water and bringing it to a simmer over medium-high heat. Reduce the heat to medium-low and cook the chicken for 15 minutes. Drain the water. When the chicken cools, shred the meat and set aside.

How To Make Chicken Pot Pie: Make the cream sauce

Step 2: Make the cream sauce

Melt the butter in a large pot, and then whisk in the flour to form a roux. Slowly pour in the chicken broth, whisking with your other hand the whole time. Simmer on low heat for 10 minutes, stirring frequently.

The cream sauce is ready when it looks like cream of chicken soup.

How To Make Chicken Pot Pie: Add the chicken and veggies

Step 3: Add the chicken and veggies

Add the chicken, salt and pepper, carrots, mushrooms, pearl onions, peas, and rosemary.

If you’re using fresh onions and peas, warm them in the microwave together with two tablespoons of water in microwave-safe dish. If you’re using frozen, run them under cool water for two minutes.

How To Make Chicken Pot Pie: Prepare the pie

Step 4: Prepare the pie

Preheat the oven to 350 degrees Fahrenheit. Fill the baking dish three-quarters full with the chicken cream sauce mixture. Cover the top of the dish with the pastry, pressing the dough around the rim to seal. Trim the excess dough.

How To Make Chicken Pot Pie: Bake

Step 5: Bake

Brush the egg wash over the pastry top. Bake for 30 minutes, or until the pastry is puffy and golden.

Did you know? In 2006, Americans consumed approximately 88 pounds of chicken per capita – twice as much as they did in 1977.

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Comments (2)

David_Banes

When making a roux you should never add the flour in one step such as shown here. If you do that you will get clumps with flour inside. You should add the flour slowly with constant mixing.

over 2 years ago by David_Banes

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agoen

I love Chicken Pot Pie

over 2 years ago by agoen

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