Chicken Pot Pie

AuthorSylvieCategory, , DifficultyIntermediate

My chicken pot pie is the ultimate comfort food. It has lots of nutritious veggies, tender chicken bits, chicken stock, creamy light sauce, and golden puff pastry. I love to finish it with flaky seasoned salt for more texture and crunch. Even though the ingredient list is long, the dish is easy to prepare, and super delicious. Make it!

Yields4 Servings
 1 shallot
 1 garlic clove
 1 big celery stick
 2 carrots
 100 g button mushrooms
 3 tbsp unsalted butter
  cup all purpose flour
 1 cup homemade chicken stock
 2 cups low fat milk
 2 cups boiled chicken breast, cut into bite size pieces
 1 cup frozen peas
 2 cups baby spinach leaves
 Juice of 1 lemon
 Salt to taste
 Black pepper to taste
 ½ tsp ground nutmeg
 1 ½ tbsp dried Zaatar leaves or Herbes de Provence
 250 g puff pastry sheet, completely thawed
 1 egg, beaten
 Seasoned flaky salt for finishing (optional)
 Rosemary sprigs for garnish
1

Preheat the oven to 200°C.

2

Finely chop shallot, garlic, celery, carrots, and mushrooms.

3

Melt 2 tbsp of butter in a large pan. Sauté shallot and garlic for 2 Minutes, or until fragrant. Add celery and carrot. Cook for 5 Minutes, while stirring every minute. Add mushrooms and sauté for 2 Minutes.

4

Switch to low heat, push the veggies to the edge of the pan, and melt the remaining tbsp of butter. Add the flour into the butter, stir well, and cook it for about 3 Minutes. Gradually start pouring the chicken stock while mixing very well. You should have a lump free thick mixture.

5

Pour in milk and mix very well until you have a creamy sauce. Turn heat off.

6

Add chicken breast pieces, peas, spinach, and lemon juice. Season with salt, pepper, nutmeg, and Zaatar leaves.

7

Pour the mixture into your oven dish.

8

Place puff pastry on top of the baking dish, and slightly pinch its edges in order to seal it. Trim excess pastry. Don't forget to create few slits in the dough to let the steam out. Generously brush the pastry with beaten egg.

9

Sprinkle flaky salt on the pastry, and bake it in the preheated oven for 30-35 Minutes, or until the dough is puffed and golden.

10

Cool for few minutes before serving. Garnish with rosemary leaves, dig in, and enjoy!

Ingredients

 1 shallot
 1 garlic clove
 1 big celery stick
 2 carrots
 100 g button mushrooms
 3 tbsp unsalted butter
  cup all purpose flour
 1 cup homemade chicken stock
 2 cups low fat milk
 2 cups boiled chicken breast, cut into bite size pieces
 1 cup frozen peas
 2 cups baby spinach leaves
 Juice of 1 lemon
 Salt to taste
 Black pepper to taste
 ½ tsp ground nutmeg
 1 ½ tbsp dried Zaatar leaves or Herbes de Provence
 250 g puff pastry sheet, completely thawed
 1 egg, beaten
 Seasoned flaky salt for finishing (optional)
 Rosemary sprigs for garnish

Directions

1

Preheat the oven to 200°C.

2

Finely chop shallot, garlic, celery, carrots, and mushrooms.

3

Melt 2 tbsp of butter in a large pan. Sauté shallot and garlic for 2 Minutes, or until fragrant. Add celery and carrot. Cook for 5 Minutes, while stirring every minute. Add mushrooms and sauté for 2 Minutes.

4

Switch to low heat, push the veggies to the edge of the pan, and melt the remaining tbsp of butter. Add the flour into the butter, stir well, and cook it for about 3 Minutes. Gradually start pouring the chicken stock while mixing very well. You should have a lump free thick mixture.

5

Pour in milk and mix very well until you have a creamy sauce. Turn heat off.

6

Add chicken breast pieces, peas, spinach, and lemon juice. Season with salt, pepper, nutmeg, and Zaatar leaves.

7

Pour the mixture into your oven dish.

8

Place puff pastry on top of the baking dish, and slightly pinch its edges in order to seal it. Trim excess pastry. Don't forget to create few slits in the dough to let the steam out. Generously brush the pastry with beaten egg.

9

Sprinkle flaky salt on the pastry, and bake it in the preheated oven for 30-35 Minutes, or until the dough is puffed and golden.

10

Cool for few minutes before serving. Garnish with rosemary leaves, dig in, and enjoy!

Chicken Pot Pie
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