Creamy Chicken Pot Pie
This creamy chicken pot pie is full of delicious vegetables in a creamy filling topped off with a flaky, buttery puff pastry. Perfect for family dinners and makes wonderful leftovers... If you don't eat it all first!
Servings: 6 people
Ingredients
- 1 sheet puff pastry defrosted
- 2 tbsp olive oil
For the Chicken
- 1.5 lbs cubed chicken
- 1 tsp Tony Chachere's
- 1 tsp salt
- cracked black pepper
For the filling
- 4 tbsp butter
- 6 tbsp all purpose flour
- 1 cup chopped mushrooms
- ½ cup diced celery
- ½ cup diced carrot
- 1 cup diced onion
- 1 cup frozen peas
- 6 cloves garlic, minced or microplaned
- 1 tsp dried thyme
- 1.2 tsp dried tarragon
- 8 oz canned water chestnuts, sliced.
- 1 tsp Tony Chachere's
- 1 tsp salt
- 2 tbsp creole mustard
- 2 cups Chicken Broth
- 1.5 cups milk
Instructions
- Preheat over to 400°. Remove Puff Pastry from freezer to thaw.
- In a small bowl, mix the cubed chicken, Tony's, salt and pepper until the chicken in coated.
- In a large saute pan, heat oil over medium heat. Saute chicken until cooked all the way through. set aside in a small bowl.
- In the same pan, melt butter over medium heat. Add onions, carrots, celery, garlic, and mushrooms. Saute for 4-5 minutes or until soft. Add Dried thyme and Tarragon. Stir.
- Add flour. Stir until combined. Pour in milk and chicken stock. Mix until flour is dissolved.
- Add return chicken to the pan. Add water chestnuts, frozen peas, Tony's, Salt, and creole mustard. Bring to a low boil.
- Boil for about 3-4 minutes. Reduce heat to low, and let simmer for about 20 minutes. The filling will continue to thicken.
- When the puff pastry is thawed and the filling has thickened, Pour filling into a 9 inch pie pan. Cover pie pan with puff pastry.
- Bake for 20 minutes. About 5 minutes before it is done, brush pastry with melted butter (if desired).
- Removed from oven. Let stand for a few minutes before cutting.
- Serve and enjoy!