Chicken pot pie is the ultimate comfort food, and it is surprisingly easy to make, especially if you’ve made my chicken soup.
If you don’t use my chicken soup as a base, use 3 cups of frozen veggies and 3 cups of cooked chicken breast. You may want to add more seasoning to your chicken broth of choice, but mine is made with a concentrated broth cooked with herbs and veggies.
The soup alone is something I can totally live off of, especially in the cold weather months. Made into chicken pot pie, however, you’ll want to make the soup again and again with the promise of this amazing meal.
You’ll notice that I don’t add potatoes to my chicken pot pie, and they may seem crucial to a perfect pot pie. I agree, they’re awesome, but I usually ladle this over mashed potatoes.
The combination of pot pie and mashed potatoes make this meal the most comfortable of comfort foods. Like, favorite sweat pants mid-Netflix binge level of comfort.
Treat yourself with chicken pot pie
If you’re not treating yourself to your best life of adding this to mashed potatoes, add leftover roasted potatoes, or thinly slice a few potatoes and boil them until tender BEFORE you add the flour mixture.
1 serving of this is 1.5 cups for 2sp and it makes 10 servings. I do 1/2 servings of puff pastry for an extra 3sp and they’re well worth it. This is also great with biscuits and crescent rolls, but puff pastry makes this amazing. It’s so flaky and so easy to do!
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1 serving of this is 1.5 cups for 2sp and it makes 10 servings. I do 1/2 servings of puff pastry for an extra 3sp and they’re well worth it. This is also great with biscuits and crescent rolls, but puff pastry makes this amazing. It’s so flaky and so easy to do!
Ingredients
8 cups of chicken stock, ideally stock reserved from chicken soup recipe
6 cups chicken soup mix (cooked chicken, onion, celery, and carrots)
1 cup flour
1 cup unsweetened almond milk
2 sprigs of fresh rosemary
2 tbsp fresh sage
1 tbsp fresh thyme
1 tsp nutmeg
1 tbsp salt
1 c frozen peas
1 sheet frozen puff pastry, thawed
2 eggs for eggwash
Instructions
1. Add 6 cups of chicken stock to a pan and heat on medium heat.
2. Combine 1 cup of flour into 2 cups of chicken broth. I put this in a big jar and shake it like crazy. You can use a fork and whisk in a bowl too. Add flour mixture to chicken broth. Whisk to get rid of as many lumps as possible. Bring to a boil, reduce to simmer.
3. Add chicken soup mixture to the thickened gravy, and cook until heated. Add fresh herbs and nutmeg, then cook for about 20-30 minutes. Honestly, I just leave this simmering until I’m ready.
4. Lightly flour your cutting board, and roll out the puff pastry sheet to as big as you’d like. You’ll see there are 3 obvious parts; each long rectangle is 12 sp. I cut them into 3sp servings, then roll them out larger.
5. If you’re going to get fancy with the cuts, do them one at a time. I make my puff pastry into lattices like pies, cut them into rectangle or triangles, or embellish rectangles by cutting off 2 slivers and twist them and put them on top of the rectangle. See pictures below for details.
6. Put the puff pastry on to a parchment lines baking sheet, and then place in the fridge for about 10 minutes to allow them to firm up again.
7. After about 20 minutes of simmering, add 1c of unsweetened almond milk and 1 cup frozen peas. If you like corn, add a cup of frozen corn. You can add any frozen veggies you’d like here. I usually throw in any leftover veggies like roasted green beans if I have them on hand. Remove the rosemary.
8. Give your puff pastry an egg wash and cook following the directions. Mine took about 10-15 minutes at 400. Because they are rolled out thin, they may take a little less time than on the package.
9. Once the puff pastry is ready, you are ready to serve. Ladle in a bowl and top with your puff pastry and enjoy. My favorite way to serve this is over mashed potatoes. Trust me, it is the best comfort food around. I do 1/2 c mashed potatoes for 5sp plus the 1.5 c serving for an even 10sp.
