Chicken Pot Pie

I have been cooking lately, but keep forgetting to take pictures. And you know I can't post a recipe without a picture. But while I don't have a picture of the finished product, this chicken pot pie was too delicious and easy not to post about. It also turned out looking beautiful, with a nice golden crust on top. I felt like I was making something healthy with all the vegetables included in this dish, and it turned out beautifully with minimal effort thanks to the use of frozen puff pastry for the crust. I didn't even use a pie tin or individual ramekins (like I have room for those in my NYC kitchen! Fahgetaboutit!), I just halved it and made it in an 8x8 baking dish. It was warm and filling, a perfect fall or winter meal.

Chicken Pot Pie

For the filling:
3 chicken breasts (or 5-6 halves, I use frozen from Costco), cooked and diced
3 Tbs butter
1 small onion, diced
2-3 red potatoes, diced (about 1 1/2 cup)
4 large carrots, peeled and sliced
2 cloves garlic, minced
3 stalks celery, chopped
1 8 oz package sliced mushrooms
1 small to medium zucchini, sliced

For the sauce:
8 tablespoons unsalted butter
1 cup all-purpose flour
2 ½ cups chicken broth
½ cup heavy cream (I just used milk, less fat)
Dash of hot sauce
Dash of Worcestershire
Salt and pepper

2 sheets frozen puff pastry
1 egg white, lightly beaten

Preheat oven to 400 degrees and grease a 9x13 pan. Set out frozen puff pastry on counter to thaw.

To make the filling, melt the butter in a large skillet over medium heat. Add the onion, carrots and potato to the pan, and sauté for about 5 minutes. Mix in the garlic, celery, zucchini and mushrooms, and cook for about 15 minutes more, until the potatoes are tender. Once the vegetables are finished cooking, turn off the heat and mix in the chicken. Season with salt and pepper to taste.

To make the sauce, melt the butter over medium heat in a large saucepan. Add the flour and whisk until smooth (it will be sort of a paste). Whisk in the chicken broth and cook over medium heat until it thickens to the consistency of a cream soup. Mix in the cream, the hot sauce, the Worcestershire and season with salt and pepper to taste. Pour the cream sauce over the chicken and veggie mixture and stir to combine well.

Pour into a greased 9x13 pan. Lay puff pastry sheets over filling, and brush with beaten egg white. (This ensures a nice golden shiny crust.) Place pan on a rimmed baking sheet in case it bubbles over while baking. Bake for 20-25 minutes, until golden brown.

Recipe adapted from Annie's Eats.


  1. Wholey Moley this looks super fantastic. I'm pretty sure this will be on my dinner menu next week since it's getting cold here in Utah!

  2. So I made your Southwest Enchiladas tonight after our discussion on Saturday. They were delish! And this recipe looks fab as well. I am definitely becoming a regular reader. Oh, and thanks again for the great pics!