Golden puff pastry on top with chicken gravy bubbling out the vents makes you want to crunch your fork in and watch the pastry flake as the chicken and veggies tumble onto your plate and fill your home with the scent of homemade goodness. Chicken pot pie tastes fabulously rich and delicious, and it’s not just beautiful on the inside. It’s quick enough to make on a (not frantic) weeknight, but pretty enough to serve to company. (If you are reading this recipe while surrounded by Thanksgiving turkey leftovers, then go ahead and make turkey pot pie. It’s equally tasty.)
What makes this chicken veggie pot pie easier than it looks is frozen veggies and purchased puff pastry. (Buy butter pastry for extra flavour if you can find it.) Cooking time is short because the filling is cooked and warm when the pie goes into the oven, plus there is no bottom crust to contend with.
My favourite no-brainer meal is chicken sprinkled with salt and pepper, then roasted over onions, veggies, rosemary and thyme sprigs on a single pan. (Recipe coming to You Next Year.) I love that you get three nutritious meals from one hearty main: roast chicken and veggies, soup, and a third meal from leftover chicken meat. Ideas for leftover chicken: tacos, stuffed sweet potatoes, or chicken pot pie.
When I roast chicken and veggies, I pull the meat off the bones and serve with the roast veggies. The bones and skin go straight into a pot filled with water that simmers while we eat dinner. There is always extra meat, and I freeze it for a quick future meal, like how about chicken pot pie :)
I served the chicken pot pie straight out of the oven last night with no sides, but you can increase the nutrition with a side of steamed, chopped kale, or a salad. Freeze the second pie or eat within two days.
- ⅔ c Olive Oil
- 2 c Onion, chopped
- 1 tsp Black Pepper
- ½ tsp Celery Seed
- 1 Fresh Thyme sprig (or ½ tsp dry)
- 1 Fresh Rosemary sprig (or ½ tsp dr)
- ⅔ c Flour
- 1¾ c Unsalted Chicken Broth, best quality, homemade if possible
- 1⅓ c Whole Milk
- ¾ tsp Salt, or less to taste
- 4 c Cooked Chicken meat, chopped into bite-sized pieces (Option: Turkey)
- 4 c Frozen Vegetables, mixed colour, thawed
- 1 c Frozen Baby peas, no need to thaw
- 1 c Celery, chopped small
- 1 lb Butter Puff Pastry, purchased
- 1 egg
- Preheat oven to 425F
- Pour olive oil into large, high-sided frying pan and heat for 1 minute over medium heat. Tip in onions and herbs and sauté until onion is translucent, approx. 20 mins.
- Sprinkle flour into frying pan and mix thoroughly. Slowly whisk in millk and broth to make smooth “soup”. Continue cooking over medium heat, stirring constantly until mixture firms to thick gravy. Stir in chicken, and frozen veggies. Add salt to taste. Remove thyme and rosemary sprigs. Cover and keep warm on stove.
- Roll out puff pastry and cut into two pieces large enough to cover two 9-inch ceramic quiche pans (or pie pans or shallow casserole pans). Pastry can be irregular shape. Set aside.
- Stir celery and baby peas into chicken mixture. Divide filling into two pie pans. Cover each pie with pastry. Let extra pastry drape over sides of pan. Cut off any draped pastry that reaches below bottom of pan and set aside. Cut vent slits in pastry.
- In small bowl, whisk egg with 1 tbsp water. Brush over crust.
- Bake at 425F for 15 minutes until filling is piping hot and bubbly, and crust is golden. Let sit for 10 minutes before serving.
LEANER METHOD: Spoon filling into pie pan as you did in the regular recipe, but cover pan with foil instead of crust, and bake normally. Roll out pastry and cut into cracker-sized pieces. Brush with egg wash and bake. Check pastry at 10 minutes. To serve, top cooked filling with puff pastry crackers.
My mom always made JAM TARTS with pastry trimmings and so do I. Thinly roll out pastry scraps and place a small spoonful of jam on one end of pastry. Fold other end of pastry over jam side and press edges together with a fork. Place on parchment covered baking sheet and cut steam vents in tarts. Brush with egg wash and bake at 425F for 20 minutes until pastry is golden and jam starts to bubble out of vents. Cool well before eating. That jam stays hot!
When people cook most of their meals at home, they consume fewer carbohydrates, less sugar and less fat than those who cook less or not at all – even if they are not trying to lose weight.
Julia A. Wolfson