Easy As Chicken Pot Pie Recipe - Allrecipes.com
Easy As Chicken Pot Pie Recipe
  • READY IN ABOUT hrs

Easy As Chicken Pot Pie

Recipe by  

"This is the easiest chicken pot pie you will ever make from scratch. It uses stuff you have on hand and is great for leftover chicken. It's pretty, too! Substitute whatever frozen vegetables you have on hand."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    50 mins
  • READY IN

    1 hr 10 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Use a pizza cutter to slice the puff pastry into 8 equal-sized strips. Weave the strips into a square lattice and place on a greased baking sheet.
  3. Bake in preheated oven until it just starts to brown, 10 to 15 minutes. Remove from oven and set aside.
  4. Place the frozen peas, carrots, and corn in a microwave-safe bowl and cook in the microwave until cooked but still firm, 5 to 10 minutes.
  5. Melt the butter in a skillet over medium heat. Stir in the flour and cook for 1 minute. Pour in the milk and stir while cooking until the mixture is smooth. Add the thyme and continue to cook and stir until the mixture thickens. Stir in the cooked vegetables and the chicken. Season with salt and pepper. Cook until heated through, stirring frequently, 5 to 7 minutes.
  6. Pour the chicken mixture into a 2-quart baking dish. Lay the pastry lattice on top. Bake in the preheated oven until the crust is golden brown, 10 to 15 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Nov 06, 2008

I make a miniature version by placing using biscuits and ramekins so everyone can have the perfect amount of crust (top and bottom!). I peel flaky style Grand's biscuits in half, place 1 half in bottom of each ramekin, bake for 6 minutes, fill with pot pie mixture and top with the other half of the biscuit and bake for 10-12 minutes. This is the perfect pot pie recipe!

 
Most Helpful Critical Review
Jul 07, 2009

I enjoyed this pot pie, but that is because (after tasting the filling) I added some MUCH NEEDED touch ups to it. In addition to the Thyme I also added in some Tarragon, white pepper, onion powder & garlic powder; without such additions it was VERY bland. I also boiled up 2 potatoes and threw those in there as well. The use of the puff pastry tasted really good & was a great idea too; loved that part. All in all, a great concept, but needed alot of tweaking...

 

30 Ratings

Jul 29, 2008

this was good but potatos are a must and i added sour crean and a can of cream of mushroom and a little more seasoning instead of milk and corn

 
Mar 30, 2008

Great recipe. I used one cup milk, one cup broth. Added potatoes

 
Aug 06, 2007

Really easy. I prefer celery instead of corn though for the veggies to go with the carrots and peas. Also, I think the gravy is better if you use chicken broth for at least part of the liquid. The puff pastry makes a great topper!

 
Oct 02, 2007

This is a really great recipe. I did season the chicken a little more and also added potatoes and one can of cream of mushroom soup. Everything stayed the same and can't wait to eat some more tomorrow!!

 
Mar 30, 2009

This was extremely tasty. I used some extras to make sure that there were enough flavors. I cooked diced potatoes and carrots (I didn't have any frozen) and then used a cup of the cooking water and added a chicken bullion cube. I substituted that cup of water for a cup of the milk. I also sauteed an onion with some chopped garlic and added that to the mix. For the crust I used low fat crescent rolls. Of course, now I don't know how the original recipe would be without my modifications but this will absolutely become a staple for me!! Thanks for the idea!

 
Apr 01, 2008

This recipe was okay. The filling is a little bland. I used a store bought pie crust instead of the puff pastry for a more traditional pot pie. I will make again but I will take advise and add potatoes and use chicken broth as part of the liquid:)

 

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Nutrition

  • Calories
  • 435 kcal
  • 22%
  • Carbohydrates
  • 33.6 g
  • 11%
  • Cholesterol
  • 52 mg
  • 17%
  • Fat
  • 24.6 g
  • 38%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 20.7 g
  • 41%
  • Sodium
  • 281 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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