How to Make Chicken Pot Pie

You need a little more than a chicken and a pot to make this pie, but this homey, comforting dish is worth it.

Instructions

  • 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.
  • 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.
  • TIP: The cream sauce is ready when it looks like cream of chicken soup.
  • Step 3: Add the chicken and veggies Add the chicken, salt and pepper, carrots, mushrooms, pearl onions, peas, and rosemary.
  • TIP: 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.
  • 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.
  • Step 5: Bake Brush the egg wash over the pastry top. Bake for 30 minutes, or until the pastry is puffy and golden.
  • FACT: Did you know? In 2006, Americans consumed approximately 88 pounds of chicken per capita – twice as much as they did in 1977.

You Will Need

  • 1 u00bd lbs. boneless
  • skinless chicken breast
  • 1 stick unsalted butter
  • u00bd 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

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