Chicken Pot Pie. Use Our Step-By-Step Guide To Cook Simple and Delectable Meal Plans. A delicious creamy chicken pot pie with a little bit of kick. Just add a salad, some bread and you have a wonderful, easy, fast satisfying comfort meal!

One of our most popular and top-rated meals of all time, this classic chicken pot pie recipe has a flaky, buttery crust, a creamy sauce, and a hearty mix of chicken and whatever vegetables your family loves. Plus, this homemade chicken pot pie is super easy to make, which makes it a great recipe for beginner cooks and busy families alike. Chicken pot pie is truly an heirloom recipe—cooks have been making it for centuries. You can have Chicken Pot Pie using 16 ingredients and 7 steps. Here is how you cook that.

Ingredients of Chicken Pot Pie

You need 1 of Sheet of Puff Pastry.
You need 2 large of Diced Carrots.
It's 1 large of Diced Onion.
Prepare 2 of stock Diced Celery.
It's 1 1/2 of Boneless Chicken Thighs Cut into 1inch Pieces.
It's 3 cup of Chicken Stock.
You need 1 cup of Frozen Peas.
You need 1 cup of Chopped Broccoli.
Prepare 1/3 cup of Unsalted Butter.
Prepare 1 cup of All Purpose Flour.
It's 1 cup of Heavy Cream.
You need 1 of Salt & Pepper to Taste.
It's 2 tbsp of Olive Oil.
Prepare 1 tbsp of Fresh Thyme.
You need 1 tbsp of Fresh Parsley.
Prepare 1 of Egg Beaten.

This chicken pot pie recipe is also known as "Mrs. Hering's Chicken Pot Pie" in the Marshall Field's Cookbook, from the famed Chicago Marshall Fields department store. Cut slits to allow steam to escape. A delicious chicken pot pie made from scratch with carrots, peas, and celery for a comfort food classic.

Chicken Pot Pie instructions

In a large pot over medium high heat, add the olive oil and get it so it's nice and hot. Add the chicken pieces and season with salt and pepper. Cook for about 5-6 minutes. Add the chopped onions, carrots, celery, and broccoli and cook them for about 5-7 minutes or until the veggies start to cook down and develop some color around the edges..
Add the butter and stir until it melts, then add the flour and mix everything together with the veggies and chicken to make sure the roux is coating everything and let it cook for about 1 minute so that the roux doesn't taste gluey..
Add the chicken stock and the thyme and bring it to a boil, let it cook for about 15 minutes. Add the heavy cream, peas, and season with salt and pepper to taste. Let it cook for about 10 more minutes, meanwhile preheat your oven to 400°F..
Grease 4 large oven proof bowls and set aside. Roll out the puff pastry onto a lightly floured board and using the bowl as a guide, cut the dough into the same shape as the bowl making sure it's about 1 inch bigger so it will stick to the sides..
Evenly distribute the filling between the bowls and using a pastry brush, brush the sides of the bowls with the egg wash and cover them with the puff pastry making sure to seal the the sides against the bowl..
Brush the tops with egg wash and sprinkle them with a little salt and pepper, make a little incision with a fork or knife so it doesn't puff up and explode. Place the filled bowls on a baking sheet and cook in the preheated oven for about 20-25 minutes or until the tops are golden brown..
Set aside and let cool before serving..

A delicious chicken pot pie made from scratch with carrots, peas, and celery for a comfort food classic. A delicious chicken pot pie made from scratch with carrots, peas, and celery for a comfort food classic. My go to chicken pot pie recipe! If you are having problems with the flavor being bland, I suggest preparing the chicken first then use the same pot to make the filling, so that you can scrape up the delicious stuck on bits. When you use a rotisserie chicken or left overs, you miss out on so many flavors.