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Gather your family for dinner and enjoy this comforting chicken and vegetable pot pie recipe. Features a golden flaky crust and a flavoursome, creamy filling everyone in the family will love!
Why You’ll Love this Comforting Chicken Pie Recipe
If you’re after a cosy and nourishing meal your whole family will love, this chicken and vegetable pot pie is it! This makes a wonderful family dinner. It serves my family of four, and leaves two serves leftover for warming up the next day for lunch.
This chicken and vegetable pie is wonderful and creamy. This meal has become a regular staple in my home during the cooler month. In autumn and winter, I prefer to eat vegetables that are cooked instead of raw. While in contrast with summer when we tend to eat fresh salads and raw veggies for a snack.
The pie taste is creamy, while lots of flavour from the chicken and stock.
I have two children and both of them love this recipe! Good to have a family-friendly meal in your rotation that is nourishing but also comforting. A meal that is comforting while being healthy is a big reason you will love this recipe.
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Chicken and Vegetable Pot Pie
Ingredients
- 1.5 sheets of butter puff pastry or homemade butter pie crust
- 5 tablespoons of butter
- 1 onion diced
- 2 teaspoons minced garlic
- 2 teaspoons cooking salt
- 2 stalks celery diced to small pieces
- 1/2 cup flour I use all-purpose
- 2 cups chicken stock
- 2 large or 3 medium chicken breasts diced into small pieces
- 2 cups of frozen vegetable mix*
- 1/4 cup fresh parsley chopped
- 1 teaspoon dried thyme
- 2/3 cup cream
Instructions
- Heat up a dutch oven or deep pan over medium heat. Add 5 tablespoons of butter and melt. Add diced onion and garlic and soften over medium heat for 8 minutes.
- Add diced celery and cook for a further 2 minutes.
- Add 1/2 cup flour with a wooden spoon so it does not burn. Add chicken stock and stir until it thickens. Add 2 teaspoons of salt and stir.
- Add diced chicken and allow to simmer for 5 minutes. Chicken will start to cook through.
- Add 2 cups of frozen vegetables and simmer for a further 5 minutes. Stir in 2/3 cup cream and chopped parsley. Stir to combine and allow to cook on low for 5 minutes.
- Turn off stove heat and allow chicken and vegetable mix to rest and cool slightly while you preheat the oven to 180°C (356°F). Remove puff pastry from freezer and rest on bench.
- Pour chicken and vegetable mix into a large casserole / baking dish*. Lay the pastry over the top. You may need to cut down the pastry pieces to fit your dish. Cut 4 small slits in the pastry for the steam to escape while it is in the oven,
- Bake at 180°C for 35 minutes. I like to bake it on a lower tray to ensure the top doesn’t brown too quickly. Check at the 25 minute mark, and if it looks like it is browning too fast, cover in foil and continue to cook. Once cooking finished, allow your pie to rest for 5 minutes before cutting and serving.
In Closing
Thank you for stopping by my cosy cottage. I would love to hear below if you cook this comforting chicken pie.
I invite you to slow down and stay awhile. Put on the kettle and read another cosy homemaking blog post. If you want another recipe that is great for your family, try my honey gingerbread cookies recipe. Lots of fun and tasty to eat!
Rachael x
About Rachael
WELCOME TO MY SEASONAL TABLE
Hello, I’m Rachael. Welcome to my seasonal table! This is where I hope to inspire you to live seasonally and bake lots of sourdough. I share recipes for the seasons and delicious baked treats for gathering.
I’m based in NSW, Australia. I live with my husband and children. We love slow days, baking from scratch and cosy family dinners.
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