New and Improved Chicken Pot Pie from Scratch

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

pie crust

🥗Healthier: whole wheat pie crust

💰Cheaper: store-bought pie crust

Whole wheat offers more fiber, while store-bought can save time.

Prepare ingredients: 2 cups of cooked chicken, 1 sheet of puff pastry, 4 tablespoons of butter, 1 onion, 2 carrots, 4 cups of chicken broth, 1/2 teaspoon of salt, 1/2 cup of flour, pepper, peas, and mushrooms.

Thaw the puff pastry while preparing the other ingredients.

Chop the onion and peel and chop the carrots into small bite-sized pieces.

Melt 4 tablespoons of butter in a skillet over low heat.

Add the chopped onions and carrots to the melted butter and sauté for about 6 minutes until the onions are translucent and the carrots are softened.

Cut the cooked chicken into bite-sized pieces, ensuring to remove any skin.

Stir the sautéed vegetables occasionally while cutting the chicken.

Add the chicken to the skillet with the vegetables.

Add 1/2 teaspoon of salt, 1/2 cup of flour, and a few shakes of pepper to the skillet, stirring to combine and cook the flour for a bit.

Slowly add 4 cups of chicken broth to the skillet, stirring continuously to avoid lumps from the flour.

Allow the mixture to thicken on medium-high heat, stirring occasionally.

Once thickened, remove from heat and let cool slightly.

Prepare individual soup bowls for the pot pies.

Fill each bowl with the chicken and vegetable mixture.

Top each bowl with a piece of the thawed puff pastry, sealing the edges.

Chill the filled bowls in the refrigerator for about 20-30 minutes before baking.

Preheat the oven to 425°F (220°C).

Bake the pot pies in the preheated oven for 30-35 minutes or until the pastry is golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens