The Best Chicken Pot Pie PT80M https://img4.recipesrun.com/201907/2019/1015/98/4/083262/300x200x90.jpg Looking for the very Best Chicken Pot Pie? This homemade chicken pot pie recipe combines plenty of veggies, chunks of chicken and tart cranberry all bathed in a rich gravy. It requires very little prep, but is oh-so-comforting! Plus, it can be made in individual dishes or a large casserole! 6 servings Ingredients: 1 egg -whisked with fork 230 g roll butter puff pastry 3/4 cup frozen peas 1 cup fresh cranberries 2.5 cups cooked chicken 1.5 – 2 cups chicken stock 3 tbsp. all purpose flour 1 tbsp. Dijon mustard 1/2 tsp. black pepper 1/2 tsp. salt 1.5 tsp. herbes de provence 1 small sweet potato -cut into small cubes 1 carrot -cut into 1/4 slices 2 stalk celery 2 cloves garlic -minced 1 onion -diced 1.5 tbsp. olive oil
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The Best Chicken Pot Pie

Looking for the very Best Chicken Pot Pie? This homemade chicken pot pie recipe combines plenty of veggies, chunks of chicken and tart cranberry all bathed in a rich gravy. It requires very little prep, but is oh-so-comforting! Plus, it can be made in individual dishes or a large casserole!
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The Best Chicken Pot Pie
    01 Information
    • Grade easy
    • Serving 6 servings
    • Calorie 410 Kcal
    • Prep Time 20 Mins
    • Cook Time 60 Mins
    • Total Time 80 Mins
    02 Ingredients
      • 1 egg -whisked with fork
      • 230 g roll butter puff pastry
      • 3/4 cup frozen peas
      • 1 cup fresh cranberries
      • 2.5 cups cooked chicken
      • 1.5 – 2 cups chicken stock
      • 3 tbsp. all purpose flour
      • 1 tbsp. Dijon mustard
      • 1/2 tsp. black pepper
      • 1/2 tsp. salt
      • 1.5 tsp. herbes de provence
      • 1 small sweet potato -cut into small cubes
      • 1 carrot -cut into 1/4 slices
      • 2 stalk celery
      • 2 cloves garlic -minced
      • 1 onion -diced
      • 1.5 tbsp. olive oil
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    03 Method
    • Step 1
      In a dutch oven on medium heat add olive oil. Add onion and cook until translucent, about 5 minutes. Meanwhile, preheat oven to 375 ℉.
    • Step 2
      Add garlic and cook 1 minute.
    • Step 3
      Add celery, carrot, sweet potato, herbs de Provence, salt, and pepper. Stir to combine. Cook veggies 5 minutes until they start to get a little tender, stirring often.
    • Step 4
      Stir in Dijon mustard. Sprinkle flour over top and stir to combine. Stir to combine.
    • Step 5
      Add chicken stock (start with 1.5 cups and add an additional 1/2 cup or so if you want it saucier), bring to simmer and cook 3 minutes. Add chicken (or turkey), cranberries and peas. Stir to combine.
    • Step 6
      Pour mixture into individual dishes (mine were a little more than 1 cup size -use what you have) or one casserole dish and top with puff pastry to fit dish (see text above regarding thawing/handling). Brush puff pastry with an egg that has been whisked. Make a couple of slits on top of the pastry with a knife.
    • Step 7
      Place on a baking sheet (to catch any spills). Bake for 45 minutes. Let cool 15 minutes before cutting into. Makes 6 small servings (based on roughly one cup of dishes) or 4 regular portions. Enjoy!
    04 Author
    Ellie Ellie
    1078 Recipes
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