Creamy Chicken Pot Pie

Creamy chicken Pot pie (print here)

10 mL olive oil 2 tsp
1 garlic clove, minced 1
2 medium carrots, sliced 2
5 mushrooms, sliced (about 1 ¼ cup)
250 mL frozen peas or corn 1 cup
250 mL lower sodium chicken broth 1 cup
250 mL 2% milk, divided 1 cup
30 mL cornstarch 2 tbsp
3 mL ground thyme 1/2 tsp
2 mL crushed rosemary 1/4 tsp
2 mL pepper 1/4 tsp
500 mL cooked chicken, diced 2 cups

One package of frozen puff pastry

Preheat oven to 375°F (180°C). Spray a 10″/20 cm glass pie plate with nonstick cooking spray. Defrost puff pastry according to package directions.

In a large saucepan, heat oil over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add carrots, mushrooms, peas or corn and sauté for 6 to 8 minutes or until softened. Remove from heat and set aside.

In saucepan, heat chicken broth over medium heat. Add 3/4 cup (175 mL) milk. In a small bowl, whisk together cornstarch in 1/4 cup (60 mL) cold milk. Slowly add cornstarch mixture to hot chicken broth and milk, whisking constantly. Whisk in thyme, salt and pepper. Bring to a boil and cook for 1 minute.

Remove from heat and stir in cooked vegetables and cooked chicken. Spoon into prepared pie plate.

Gently transfer pie crust to top of pie plate. You may cut your puff pastry according to the size of the dish you are using. I used a small round dish but I sometimes make individual ones. Be creative. It can be square, rectangular, triangular….just cut the puff pastry to size. Cut small vent holes in centre of pie crust. Make sure the pastry is cut bigger that the dish so that the edges seal and hang over a bit.

Bake for 45 minutes, until crust is golden and filling is bubbly.

Makes 4 servings.

Technorati Tags: chicken pot pie, creamy chicken pot pie

5 Responses to “Creamy Chicken Pot Pie”

1. rebekah says:

   March 16, 2010 at 12:38 pm

   That looks like puff pastry in the picture…
2. Billie-Jean says:

   March 16, 2010 at 2:19 pm

   OOPS…it is!!!!
3. Annie says:

   October 17, 2011 at 8:44 am

   Do I have to spray or butter in between layers of the phyllo dough?
4. Billie-Jean says:

   October 17, 2011 at 12:38 pm

   I am really sorry. That was a typo, it is supposed to be puff pastry.
5. Anonymous says:

   November 9, 2011 at 5:54 pm

   HI
   I liked the recepie, changed some
   veggies, all in all very good and easy.
   Elizabeth