Chicken Pot Pie like you WISH your Grandma made!

Chicken Pot Pie with Cheater's Puff Pastry


  • 1 1/2 pounds boneless, skinless chicken breast, cooked as below, or the same amount of leftover chicken. (Leftover turkey is great in this, too.)
  • 2 cups chicken stock or broth (use an extra 1/4 cup if topping with puff pastry or pie crust)
  • 1 1/2 tablespoons oil
  • 1 medium onion, chopped
  • 3 medium carrots, sliced 1/4 inch thick on the diagonal
  • 2 ribs celery, sliced 1/4 inch thick
  • salt and pepper to taste
  • 4 tablespoons butter
  • 1/2 cup flour
  • 1 1/2 cups milk (preferably whole, but 2% works)
  • 1/4 teaspoon marjoram
  • 2 to 3 tablespoons dry sherry
  • 3/4 cup frozen peas, thawed (just take them out when you start the recipe)
  • salt & pepper to taste
  • Topping of your choice, and butter (two tablespoons, melted) or egg wash (1 egg mixed with 2 tablespoons milk) as appropriate. See main post.


Preheat oven to 400 degrees F, adjust oven rack to low.

In a saucepan, simmer chicken with broth till just done, about 8 to 10 minutes. If time allows, cool the chicken in the broth and then shred, reserving both chicken and broth.

Heat oil to medium-high in a one and a half to two-quart saucepan and saute onions, carrots, and celery till just tender, about five minutes. They will cook more in the oven. Season with salt and pepper and add to chicken.

In the same pan that you used for the vegetables, melt butter and add flour, cooking one minute. Whisk in the reserved chicken broth, milk, marjoram, and any accumulated chicken juices. Bring to a simmer and reduce to low, simmering about one minute till sauce fully thickens, stirring constantly. Add sherry, taste, and adjust any seasonings, adding a little more salt & pepper s needed. Add chicken and vegetables to the saucepan, add peas and gently stir.

If using puff pastry or pie crust: To top your chicken pot pie, read the additional instructions in the post.  Add 1/4 cup of extra broth to the filling; these topping options take longer to cook; the filling will be drier if the longer time is not compensated for with a bit more liquid. Cool filling to lukewarm. Place filling in a 13 x 9-inch pan. Brush side of casserole with egg wash mixture 1/2″ down from the top lip. Roll pastry so there will be 1/2″ overhang on all sides.  Place topping over, trying to arrange it so the topping doesn’t sag and rest on the filling. Trim and crimp as desired. Brush with egg wash, make four or five slashes in pastry. Bake until topping is golden brown and filling bubbly, about 40 to 50 minutes.

If using biscuits or mashed potatoes: :

See the post for information on toppings. Place in a casserole or a 13 x 9-inch pan, cover with topping of choice while filling is still hot. Brush with butter and bake until topping is golden brown and filling bubbly, about 30 minutes for biscuit options or mashed potatoes.

Nutrition: (Without topping, which can vary) Per Serving: 261 Calories; 11g Fat (38.3% calories from fat); 24g Protein; 15g Carbohydrate; 2g Dietary Fiber; 68mg Cholesterol; 362mg Sodium.  Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 2 Fat.

Keywords: Bargain Meal of the Week, Carrots, Casserole, Chicken, chicken pot pie, Heritage Recipe, leftover Chicken, leftover vegetables, Leftovers, Pam Anderson, Peas, Turkey Leftovers, White sauce

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