Chicken Pot Pie
(1 reviews)
Prep time:
30 min
Cook time:
25 min

A simple and delicious chicken pot pie full of vegetables and a creamy sauce.  A great way to use leftover chicken or turkey.

W. Prevost
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
  • 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!

Option: can use cubed cooked turkey instead of chicken.  Great way to use leftover chicken/turkey.

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