Chicken Pot Pie

Puff Pastry

This puff pastry chicken pot pie is delicious and easy to make at home but tastes even better than any of the frozen ones you can buy.

Chicken | Celery  Onion | Carrots  Salt | Butter Herbs | Flour Milk | Chicken Stock Mixed Vegatables Frozen Puff Pastry Dough


Place carrots, celery, onion and whole chicken in a crockpot. Fill 2/3 full of water. Cook for at least 4 hours on low or 2 hours on high. When chicken is cooked through, remove, let cool then separate meat from the bones. Shred the meat. Layer shredded chicken into two pie pans.

Melt butter. Once melted, add herbs to the butter then whisk in flour. Next, whisk in milk until roux thickens then immediately add cups of chicken broth. Whisk until smooth then turn heat off. Cook mixed vegetables in butter over medium heat for about 5 mins. Layer veggies on top of chicken in pie pans.

Pour the roux sauce over top of the veggies and chicken. Cut the defrosted puff pastry to fit your pie pan. Try making a lattice top if you want to get fancy! Bake at 400˚ for 15-25 minutes or until puff pastry is golden brown. 

I ate many of them when I was a broke college kid, ha! I love that they are so tasty and I love that it is so cheap."


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