Easy Chicken Pot Pie Recipe

My easy chicken pot pie recipe has 2 steps but they are so quick and easy that the overall preparation time is less than 10 minutes. And when you'll try them you'll be an instant converter.

1lb boneless, skinless chicken thighs, cubed

2 celery ribs

1/4 cup parsley, stalks and leaves

1 little onion

1 teaspoon oregano

1/2 teaspoon cayenne pepper

1 tablespoon of no-salt seasoning

1 1/2 cups milk

1/3 cup frozen peas

2 tablespoons butter

2 tablespoons olive oil

2 tablespoons flour

1/2 cup baby carrots

1 sprig fresh rosemary

salt and pepper to taste

1 roll (1/2 pack butter puff pastry)

1 egg

In food processor chop finely celery, carrots, rosemary, onion and parsley. Preheat skillet with butter and olive oil to medium high heat. Add all chopped vegetables to the skillet; season them with oregano, cayenne pepper, salt and pepper. Cook them for 2-3 minutes.

Add chicken and cook it for 5 minutes. Add no-salt seasoning and flour, mix until all the flour is incorporated inside the vegetables. Add milk and let it thicken for 30 seconds.

Then remove from the heat and let it cool for 15 minutes or so. If after cooling the filing is too thick thin it with a little bit of milk or water.

Step 2

Add peas and mix it into the filling. Unroll the pastry and take one 9 in pie dish or couple of little ones, place it upside down and cut circle from the pastry. Place the filling inside; cover the sides of the dish with a little water. Then take the left over pastry and cover all the edges with it. On top cover it with water again and place the large circle of pastry on top.

Squeeze the edges with fork for better attachment. Make 3-4 holes in the pastry for steam to come out. Cover it with egg wash - mixed egg with water. And pop to preheated oven to 350F for 35-45 minutes or until the pastry is puffed and golden brown. Let it cool for 10 minutes and dig in!

Recipe 2

3 tablespoons vegetable oil

2 pounds (1kg) crimini or button mushrooms

1 pound (454g) boneless skinless chicken thighs, cubed

1 pound (454g) butter puff pastry, defrosted (preferable over the night in refrigerator)

1 cup cream

salt, pepper to taste

1 tablespoon cornstarch

1. On a very hot large nonstick skillet fry onions in vegetable oil until they goldish in color.

2. Add mushrooms, sauté them for a few minutes until mushrooms get mushroomy smell.

3. Add chicken cubes, 1/2 cup of cream, salt, pepper and low the heat. Simmer with the lid on for about 15-20 minutes or until chicken no longer pink inside.

Step 2

4. Add the remaining of cream mixed with cornstarch.

5. Put the filling inside 1 big or 4 personal dishes.

6. Unroll the butter puff pastry and cut long strip or a few short ones. Wet the edges of the dish and glue the strips of the pastry around the edges.

7. Cut the remaining of pastry in the shape of a dish and glue the piece on top of the dish (basically you have to glue pastry to pastry).

8. Cut a few holes in pastry and put the dish or dishes into the cold oven. Then open the oven to 350F (180C) mark and bake for 30-40 minutes or until the pastry is puffed and beautiful.

My extra healthy “Twist”: you can replace the cream for the same amount of buttermilk or yogurt. It cuts up the calories and fat intake.

My extra flavorful “Twist”: if you don’t like the mushrooms you can replace them for the same amount of cubed zucchini. It turns out beautifully and very tasty.

Cheers,
Victoria Paikin

Have A Great, Easy Chicken Recipe?
Share With The World

Do you have a great, easy chicken recipe? Share it!