Chicken Pot Pie! Delicious, so easy to make and it all comes together in one pan! You’ve got to try this recipe!
It’s finally starting to warm up a little here in Madison (supposed to be in the 60’s this weekend!) but I always find myself constantly cold and wearing layers around the house. Sweat pants or yoga pants, a big oversized sweat shirt, thick wool socks and my house slippers. Sometimes, I even bundle myself up with a few blankets on the couch.
I’m waiting for spring to get here so I can start running outside and finally pack away all of my winter clothes. Until then, I’m all about warm, comfort food.
Nothing says comfort food to me more than chicken pot pie.
I’ve loved chicken pot pie ever since I was a little kid. Back then, Marie Callender’s was it. Now, I’d rather make it myself so I know exactly what’s going inside and so I can cut back a little on the heaviness. And with this recipe, it’s so easy! Everything cooks in one pan and you throw some puff pastry on top and bake it! Couldn’t be easier!
And thanks to this cookbook, One-Pan Wonders from Cook’s Country (America’s Test Kitchen), I am set with one pan recipes for life!
When you think about cooking dinner, pots and pans, a lot of prep work, and cleanup are probably quick to come to mind. Even a seemingly simple meal can call on using the stovetop and oven, plus one pan for something and another pan or two for something else. This fresh, modern collection of more than 140 recipes makes the most of your skillet, sheet pan, Dutch oven, casserole, roasting pan, and your slow cooker to deliver dinner with minimum fuss . . and less pans!
In this new cookbook, America’s Test Kitchen streamlines some of your favorite meals! Like sheet pan dinners? This cook is for you? And slow cooker recipes and one pot recipes? This book is for you! I can’t wait to try the Chipotle Beef Chili Bowls with Lime-Cilantro Crema, their Korean Beef and Kimchi Stir-Fry and the Chickpea Tagine!
I don’t know about you but one pan = less dishes for me to wash, which makes me very happy. And who can say no to a recipe like this?! I am so making this next!
And this Simple Pot Roast with Root Vegetables, pages 150-151!
And this Baked Shrimp and Orzo with Feta and Tomatoes, pg 13.
I’m giving away one copy of this new cookbook to one lucky person so be sure to enter using the widget below!
Good luck! Open to residents within the United States only.
Chicken Pot Pie
- 4 tablespoons unsalted butter
- 4 carrots peeled and sliced 1/4 inch thick
- 2 celery ribs cut into 1/4‑inch pieces
- 1 onion chopped fine
- Salt and pepper
- 1 teaspoon minced fresh thyme or 1/4 teaspoon dried
- 6 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 1/2 pounds boneless skinless chicken breasts or thigh meat, trimmed
- ½ cup frozen peas
- ¼ cup heavy cream
- 3 tablespoons minced fresh parsley
- 1 tablespoon dry sherry
- 1 9 1/2 by 9‑inch sheet puff pastry, thawed
- 1 large egg lightly beaten with 2 tablespoons water
- Adjust oven rack to middle position and heat oven to 400 degrees. Melt butter in 12‑inch oven safe skillet over medium heat. Add carrots, celery, onion, 1/4 teaspoon salt, and 1/4 teaspoon pepper and cook until vegetables are softened, about 5 minutes. Stir in thyme and cook until fragrant, about 30 seconds. Stir in flour and cook for 2 minutes. Slowly whisk in broth, scraping up any browned bits and smoothing out any lumps, and bring to simmer.
- Nestle chicken into skillet. Reduce heat to low to maintain gentle simmer, cover, and cook until chicken registers 160 degrees and sauce has thickened, 15 to 20 minutes, flipping chicken halfway through cooking.
- Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces. Stir shredded chicken, peas, cream, parsley, and sherry into skillet. Season with salt and pepper to taste. (Filling can be refrigerated for up to 1 day; return to simmer and add broth to loosen sauce if necessary.)
- On clean, lightly floured counter, roll puff pastry into 12‑inch square. Loosely roll dough around rolling pin, then gently unroll it over filling in skillet, letting excess dough hang over edge. Cut four 2‑inch oval-shaped vents in center of dough, then brush dough with egg mixture. Bake until crust is golden brown and filling is bubbling, 30 to 35 minutes, rotating skillet halfway through baking.
- Remove skillet from oven (skillet handle will be hot). Let cool for 10 minutes before serving.
Recipe republished here with permission from America’s Test Kitchen.
Notes for the cook: I omitted the heavy cream and dry sherry and used chicken thigh meat and I think the chicken pot pie turned out great!