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Recipes

Easy Chicken Pot Pie

By Tori Ritchie

Recipe information

  • Yield

    4 to 6 Servings

Ingredients

1

sheet frozen puff pastry (half of 17.3-ounce package), thawed

Traditional bouquet garni (6 parsley sprigs; 6 thyme sprigs; 1/3 cup celery leaves; 2 bay leaves)

1

tablespoon butter

1

cup diced celery

1

/3 cup finely chopped shallots

3

cups low-salt chicken broth

1

1/2 pounds skinless boneless chicken breast halves

1

cup whipping cream

10

-ounce russet potato, peeled, cut into 1/2-inch cubes

1

cup frozen peas

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 375°F. Butter 11x7-inch glass baking dish. Roll out pastry on lightly floured surface to 13x9-inch rectangle. Transfer to baking sheet and chill.

    Step 2

    Place parsley, thyme, celery leaves, and bay leaves on large square of 2 layers of moistened cheesecloth. Gather cheesecloth and tie securely.

    Step 3

    Melt butter in large saucepan over medium-high heat. Add diced celery and shallots; sauté 5 minutes. Add broth and bouquet garni; bring to boil. Add chicken. Reduce heat to medium-low and simmer until chicken is just cooked through, about 12 minutes. Remove chicken. Increase heat to medium; boil mixture until reduced to 1 1/2 cups, about 15 minutes. Add cream and return to boil. Add potato cubes; cover and cook until tender, about 10 minutes. Remove pan from heat. Using tongs, remove bouquet garni, squeezing juices back into pan. Cut chicken into bite-size chunks and add to pan. Mix in peas. Season with salt and pepper.

    Step 4

    Pour mixture into baking dish. Top with pastry; press overhang to sides of dish. Bake until golden, about 35 minutes.

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