Chicken Pot Pie
(1 reviews)
Prep time:
30 min
30 min
Cook time:
25 min
25 min
Servings:
4
4
A simple and delicious chicken pot pie full of vegetables and a creamy sauce. A great way to use leftover chicken or turkey.
Ingredients
2 chicken breasts, cooked and cubed
1 onion, minced
3 tbsp butter
1 1/2 cups mushrooms, finely chopped
3/4 cup milk or cream, warmed
3/4 cup chicken stock
1/4 tsp nutmeg
1/2 tsp dried mustard
1 bay leaf
1 1/2 cups frozen mixed vegetables, steamed or boiled
frozen puff pastry sheet, defrosted
1 egg, beaten for glazing
Instructions
- Preheat oven to 400F
- Melt butter in saucepan over medium heat
- Saute onions, then add mushrooms and continue to saute
- Add flour, then chicken stock and mix
- Slowly add milk or cream
- Add salt, pepper, nutmeg, mustard and bay leaf
- Bring to a boil, stirring constantly
- Reduce to a simmer, then add chicken and vegetables
- Pour mixture (without bay leaf) into an oven dish
- Top with a sheet of defrosted frozen puff pastry to cover the top
- Brush top with egg wash and make a few slits in the pastry to steam to escape
- Bake for approximately 25 minutes or until top is golden
- Enjoy!
Tips
Option: can use cubed cooked turkey instead of chicken. Great way to use leftover chicken/turkey.
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