Chicken Pot Pie

The ultimate comfort dish, Homemade Chicken Pot Pie makes for a delicious dinner. Filled with chicken and various vegetables, this chicken pot pie is a comforting, easy dinner. And the best part is the crust never gets soggy because the chicken pot pie is topped with individually baked pieces of Puff Pastry! This homemade Chicken Pot Pie makes a perfect meal for the whole family to enjoy during the chilly winter months.

Prep Time 45

Cook Time 1 30

Total Time 2 15

Servings servings

Calories 350kcal

Ingredients

3 chicken breasts boneless skinless
2 ½ Russet potatoes chopped
1 ¾ cups diced carrots
2 cups diced yellow onions
2 cups peas frozen
2 cups fresh spinach
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
4 tablespoons all-purpose flour
3 ½ cups chicken stock unsalted or lightly salted
1 cup milk whole, low fat, skim or non-dairy OK
1 teaspoon Mural of Flavor or another salt-free poultry seasoning
Salt and pepper to taste
1 sheet Puff Pastry

Instructions

Bake the Chicken

Preheat the oven to 375°F. Spray a baking dish with nonstick cooking spray, and set aside.
Season the chicken breasts liberally with salt and pepper, and transfer to the prepared baking dish.
Bake for 45 minutes or until cooked through, then set aside to cool. (Please note that this step can be done a day or two in advance.)

Cook the Vegetables

While the chicken is roasting, boil the potatoes, carrots, onions in a large pot of water until the vegetables are cooked, but still crisp. You don't want to overboil them because they will turn to mush.
When the other veggies are crisp, add in the peas and spinach for an additional 2 minutes.
Drain the vegetables, and set aside.

Make the Pot Pie + Topping

Raise the oven temperature to 400°F.
In a large Dutch oven, add the butter and the olive oil. Bring to a simmer, then sprinkle in the flour. Whisk until the mixture is smooth and golden brown.
Stir in the chicken stock and milk slowly, seasoning the mixture with the Mural of Flavor/poultry seasoning, as well as the salt and pepper.
Cook, stirring the mixture often, until thickened, then add the chicken and the vegetables, adjusting the salt and pepper as needed.
Pour the filling into a 9x13" baking dish and bake for 30-45 minutes, or until bubbly and golden brown on the top.
Line a baking sheet with a nonstick baking mat or parchment paper OR spray with nonstick cooking spray.
Cut the Puff Pastry into 9 squares and space them out on the prepared baking sheet.
In the same oven, bake the Puff Pastry for 20 minutes or until the tops are browned.
Once all ingredients are cooked, assemble in bowls, dolloping the chicken pot pie filling in first, then topping with a square of Puff Pastry, before digging in!

Notes

Make Ahead Tip: Bake the chicken in advance so you don't have to wait for it while preparing dinner! I like to bake mine on a Sunday, then chop it once cooled and store in the refrigerator until time to put together the pot pie. It makes the process a LOT easier.

If you'd like, you can add some additional vegetables to the pot pie, depending on what you have in your pantry. Green beans, sweet corn, and sweet potatoes are some of my favorite additions. Boil them along with the other vegetables, taking into account that sweet potatoes will need to boil longer than a corn kernel.

If you like more carbs along with your pot pie, bake a second sheet of puff pastry just like the first. It'll keep wrapped in plastic wrap at room temperature for 3-4 days.

Recipe is adapted from Jennifer Chandler's Simply Suppers

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