Creamy Chicken Pot Pie from Scratch | Easy Comfort Food Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Shred the rotisserie chicken and remove the skin.

Cut the chicken into bite-sized pieces or shred it further if desired.

Dice the celery to your preferred size for crunch.

Melt butter in a heavy Dutch oven over medium flame.

Add diced onions to the melted butter and cook for about 30 seconds to release flavors.

Add diced celery to the onions and cook for 4-5 minutes until softened but not fully cooked.

Prepare the other ingredients by measuring out flour, celery seed, chicken bouillon, and garlic powder.

Keep hot soapy water nearby for cleaning as you cook.

Add the flour to the vegetable mixture and stir to combine.

Sprinkle in celery seed, chicken bouillon, and garlic powder, mixing well.

Add the shredded chicken and frozen peas to the mixture, stirring to combine.

Pour the mixture into a baking dish lined with puff pastry on the bottom.

Cover the filling with another layer of puff pastry, sealing the edges and cutting slits for steam.

Bake in the oven until the pastry is golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens