Ultimate Chicken Pot Pie

Incredibly easy chicken pot pie recipe that will make you feel warm inside. The combination of the spices and herbs are simply divine!

Course Main Dish

Cuisine American

Servings people

Calories 320kcal

2 large cooked boneless chicken breasts, without the skin and shredded. You only need 1 and ¼ cup of shredded chicken.
2 tbsp. butter
1 yellow onion chopped
2 celery stalks diced
14.5 oz. chicken broth
2 tbsp. cornstarch thinned with 2 tbsp. water
1 cup frozen vegetables
2 tbsp. heavy cream
1 tsp. salt and pepper
¼ cup fresh parsley chopped
4 squares puffed pastry
1 egg plus 1 tsp. water for coating
2 cloves garlic minced
½ cup cooking wine optional

Preheat oven to 400 degrees. Pat dry and roast chicken for 25-30 minutes until cooked through. No need to add salt and pepper.
In a separate bowl, thin the cornstarch with the water. Set aside.
In large saucepan melt butter, add onion, and celery and frozen vegetables. Cook for 5 minutes. Stir to cook evenly. Add cooking wine and cook for 1 min over medium heat. Add chicken broth and cornstarch mixture bring to a boil and cook 1 min. reduce heat to low.
Meanwhile prep chicken. Shred the chicken with two forks. Add to the soup mixture, along with heavy cream, salt and pepper, and parsley. When the mixture starts to boil, add parsley and salt and pepper. And the chicken too. Cover and allow simmering on low heat.
Prepare egg wash. Whisk the egg and water together. Set aside.
Ladle mixture into oven safe bowls and top with puff pastry, securing the sides to the bowl. Brush the puff pastry with the egg wash.
Bake according to directions on your package of puffed pastry until pastry is golden brown and puffed up. Serve warm.