Chicken Pot Pie
  • 3 cups chicken broth, divided
  • 2 russet potatoes-peeled and diced into ½ inch pieces (about 2 cups)
  • 4 tablespoons butter
  • 1 onion, chopped
  • ¼ cup celery, finely chopped
  • 1 cup sliced mushrooms, optional (I LOVE them, my family not so much! )
  • ½ teaspoon dried thyme
  • ½ teaspoon dried tarragon
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon minced garlic
  • ¼ cup flour
  • 2 ½ cups chicken broth (reserved from boiling the potatoes)
  • ½ cup heavy cream
  • 2 tablespoons dry white wine
  • 5 to 6 cups cooked chicken, shredded
  • 12 ounce bag frozen peas and carrots, thawed
  • 1 sheet frozen puff pastry, thawed
  • Egg wash (1 beaten egg mixed with 1 tablespoon water)
  1. Bring chicken broth to a boil in a saucepan. Add the diced potatoes and cook for 5 minutes until they begin to soften. Drain and reserve the chicken broth for your cream sauce.
  2. Melt the 4 tablespoons butter in a large saucepan over medium heat. Add the onion, mushrooms (if using), thyme, tarragon, salt & pepper. If using mushrooms sauté for about 8-10 minutes until the mushrooms have released their liquid and the vegetables are soft, if not sauté the onion and spices for about 5 minutes until onion is soft. Add the garlic and continue to sauté until fragrant. Whisk in the flour and cook for about 1 to 2 minutes to blend. Gradually add 2 ½ cups of reserved broth and bring the mixture to a boil. Add the cream and white wine and simmer for a few more minutes until thick and bubbly. If your sauce is too thick you can add a little more of your reserved broth or some milk to thin it out.
  3. Add the potatoes, peas & carrots and cook about 5 minute until heated thru. Stir in your cooked chicken and remove from the heat, pour into a 9 X 13 inch casserole dish and let cool for a few minutes.
  4. Meanwhile on a lightly floured surface roll the sheet of puff pastry to an 11 X 15 inch rectangle. Carefully place the pastry on the dish and roll the edges under and seal edges with a fork. Brush top with egg wash. Cut a few slits in the top of the pie to allow steam to escape. Bake at 400 degrees for about 25-30 minutes until pastry is golden. Serve immediately.
Recipe by Sunflower Supper Club at