| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 20 min |
| Inactive: | 10 min |
| Cook: | 40 min |
| Yield: | 6 servings |
Ingredients
- 6 1/2 cups ‘hearty’ chicken stock or broth
- Six 6-ounce boneless skinless chicken breasts, diced
- 1 stick butter
- 2 1/2 cups diced onions
- 2 1/4 cups diced carrots
- 1 3/4 cups diced celery
- 1/2 pound medium mushrooms, quartered
- 1 cup all-purpose flour
- 1 bay leaf
- 1 teaspoon salt
- 1/4 teaspoon white pepper, or 1/2 teaspoon black pepper
- 3/4 cup heavy whipping cream, warmed
- Store-bought puff pastry or pie dough
- 2 egg whites
Instructions
- Preheat oven to 375 degrees F.
- In a medium saucepan, bring stock or broth to a simmer. Add chicken and poach until just cooked through. With a spider or slotted spoon, remove chicken and set aside. Set stock aside for later use.
- In a 10-quart saucepot, melt butter over medium heat and then add onions, carrots, and celery and saute for a couple of minutes. Add mushrooms and continue to cook until onions are about transparent, being careful not to brown. Add flour and gently mix well. Cook this mixture over low heat for 6 to 8 minutes, stirring occasionally and gently so as not to break up the vegetables. Scrape the bottom of the pan often with a wooden spoon so that the roux doesn’t burn. Increase the heat and add the chicken stock in 3 additions, whisking well after each so that no lumps appear and returning to a brief simmer each time.
- Add bay leaf, salt, and pepper, and cook over low heat for about 10 more minutes. Add poached chicken and warm heavy cream, and stir well. Spoon equal portions into 6 individual (16-ounce) ovenproof casserole dishes or bowls. Top with your favorite pie dough or puff pastry.
- In a small bowl, whisk together 2 egg whites with a little water. Brush dough with egg wash. Place casseroles on a sheet pan and bake until golden brown on top. Remove from the oven and let cool for 5 to 10 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 675 |
| Total Fat | 34 g |
| Saturated Fat | 18 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 4 g |
| Sugar | 11 g |
| Protein | 51 g |
| Cholesterol | 213 mg |
| Sodium | 924 mg |
Reviews
I agree with dianah2o. So I cut out a circle of pie dough to place in the bottom of each little pot pie which I baked in ramekins. This produced the perfect bites.
Would be 5 stars if it had some crust on the sides and /or bottom of the bowl or tin. Not enough crust on the top to capture all the bites!
great pie sooo easy really tastie
Great pot pie! I only used 4 cups of chicken stock and had to add more flour and simmer for about 25-30 minutes or so to get the sauce to thicken/reduce. This was dinner for two, so after the extra filling cooled off we vacuum sealed the extras and placed in the freezer for another day.
I used rotisserie chicken and added peas and garlic. I used biscuit dough, cutting one in half and putting half on bottom, half on top. It was definitely good but I think next time I’ll spring for the puff pastry dough instead. Very hearty meal, with enough for leftovers to freeze. I think I spent less than $20 for all the ingredients. Not bad for two meals for three people.
My family loved it! Did not change anything.
I did swith a couple things up with this one with everyones tips. I added only half the broth and 2 cans of campbells cream of chicken & mushroom soup. While making the chicken in that mixture I added salt, pepper, garlic powder w/ parsley and and and fresh garlic. For the carrots and celery which equaled 4 cups I just did 4 cups mixed frozen veggies and instead of mushrooms cut up 3 small potatoes instead and cooked with the onions. This turned out so yummy, all the family had seconds! A definate hit to make again!
I used rotiseree chicken, added rosemary, garlic, peas and decided this recipe is a keeper. It was very simple to make and I will make this again and again. I used the recipe to make small pot pies, which I froze for quick dinners. I ended up with enough filling to make 9 small pot pies, perfect for individual servings with a quick thaw and reheat.
these pies turned out soooo yummy! I tweaked the recipe a bit, though. I added some tarragon and fresh minced garlic to the stock, and used butter flavored crescent rolls for the top. my only complaint was that it took about twice as long as the recipe let on, but it was worth it. the original recipe was a little bland, but the tarragon and garlic really made a wonderful difference.
Decided to try making chicken pot pie for the first time, and I was glad I picked this recipe. To save time I chopped all my veggies before hand, next time I will add peas. I sauteed the veggies in olive oil and left out the butter all together to lighten the recipe. To make the roux I mixed flour with olive oil+chicken stock, it turned out great. I roasted the chicken in the oven before hand, put everything together in a 13X9 pyrex baking dish, covered with puff pastry, brushed with 1 egg white+water and baked for about 30-35min until golden brown. Turned out delicious…and the best part was, I didn’t even miss the whole stick of butter.