Simple Chicken Pot Pie

Posted by on October 15, 2006 in Blog | 0 comments


  • Store bought puff pastry or phyllo dough (in freezer section of store)
  • 1 1/2 pounds boneless, skinless chicken breasts and/or thighs
  • 1 (16-oz) can low-sodium canned chicken broth
  • 1 1/2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 3 medium carrots, peeled and cut crosswide into 1/4 inch slices
  • 2 celery ribs, cut crosswise into 1/4 inch slices
  • salt and pepper to taste
  • 4 tablespoons butter (use real butter!)
  • 1/2 cup flour
  • 1 1/2 cups milk
  • 1/2 teaspoon dried thyme leaves
  • 3/4 cup frozen green peas, thawed
  • 3 tablespoons minced fresh parsley leaves (used dry parsley flakes if you haven’t got fresh)

Follow package directions for thawing puff pastry or phyllo dough. Adjust the oven rack to low-center position and heat oven to 400 degrees.Put chicken and broth in a large pan, cover and bring to a simmer. Simmer until chicken is just done, 8-10 minutes. Transfer meat to one bowl and broth to another. Increase heat to medium-high and heat the oil in the same large pan. Add onion, carrots and celery and saute until just tender, about 5 minutes. Season to taste with salt and pepper. Meanwhile, shred chicken into bite-size pieces and season with salt and pepper. Transfer cooked vegetables to bowl with chicken; set aside. Heat butter over medium heat in the same large pan. When foaming subsides, add flour; cook for about 1 minute. Whisk in the reserved chicken broth, milk, and thyme. Bring to a simmer, reduce to low heat and continue to simmer, stirring, until sauce fully thickens, about 1 minute. Season with salt and pepper. Pour sauce over chicken-vegetable mixture and stir to combine. Stir in peas and parsley. Pour mixture into a 9X13 inch pan or any shallow baking dish. Top with puff pastry or phyllo dough. (Store-bought puff pastry can be cut in circles and set over the filling or or can be left in one piece. If you use phyllo dough, top the pie with four or five sheets that have been thawed; trim to pan size and brush with melted butter.)

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