Chicken pot pie is one of those classic winter foods that hits all the spots when done right, but most of the time, is done so so wrong. A gluey interior encased in a soggy crust — rather than being hearty and warming, they can often be upsetting and sad.
It’s a shame, because a good chicken pot pie can be dreamy: shreds of chicken and root vegetables enrobed in a velvety gravy and topped with a flaky crust that crackles when you cut into it. It takes that most basic of ingredients — chicken — and elevates it to comfort food greatness, something that makes winter seem wonderland-y instead of cold and aggressive and harsh.
I used leftover Thanksgiving turkey for my version, but poached chicken breasts or store-bought rotisserie chicken work well too. The combo of carrots, celery and mushrooms in gravy is the real star, and I think an all-vegetarian version (with additional root vegetables or different types of mushrooms) would be just as delicious. Traditional pot pies are topped with a pie crust, but using puff pastry saves some time and I think is just way more delicious. It is a bit frustrating to deal with however (especially if you’re impatient and don’t wait for the dough to fully thaw, not that anyone you know would do that …), but I had a terrible time with mine and the end result was just as beautiful, and more importantly, devoured just as quickly.
Since we’re in full swing on the holiday revelry and I like to save my calories for cookies, I swapped most of the milk in the gravy with low-sodium chicken stock, and didn’t miss much. I’d never call anything that features a pound of puff pastry and a half-stick of butter “healthy,” but there’s a fair amount of vegetables in here and it’s hearty enough that a small portion goes a long way. The pot pie also reheats very nicely, so I’d make a big skillet-full and save it for those insanely busy December nights when even ordering Seamless feels like too much. This is the kind of pot pie that I dream about*, and I promise it will be a lifesaver for you this winter.
*What, you don’t dream about food?
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PinIngredients
- 1/2 stick (4 tablespoons) unsalted butter, divided
- 3 small carrots, scrubbed and diced
- 2 stalks celery, rinsed and diced
- 2 shallots, chopped
- 10–12 sprigs fresh thyme, divided
- salt and freshly ground pepper, to taste
- 2–1/2 cups cooked chicken or turkey
- 10 ounces mushrooms, washed and sliced
- 1/2 cup whole milk
- 2 cups low-sodium chicken stock
- 1/4 cup flour
- 1 pound frozen puff pastry, thawed
Instructions
- Preheat the oven to 400F.
- In a large (preferably ovenproof) skillet, melt 2 tablespoons butter over medium heat. Saute the carrots, celery and shallots until they begin to soften, then add the mushrooms. Saute until the mushrooms have released their water, then add the chicken or turkey, leaves from 5-6 sprigs of thyme, salt and pepper. Cook, stirring occasionally, for 15-20 minutes, until the vegetables are tender and any water has evaporated off. Transfer to a bowl and wipe out the skillet (or if your skillet isn’t ovenproof, transfer to a 2 quart baking dish).
- Return the skillet to medium heat and melt one tablespoon of butter. Add the 1/2 cup of milk and 1/2 cup of stock. Then, whisking steadily, add the flour to the skillet one tablespoon at a time.
- Cook for 1-2 minutes until the mixture begins to form a paste, then whisk in the remaining 1-1/2 cups stock, a half-cup at a time. Cook, whisking constantly, until the gravy has thickened and coats the back of a spoon. Add salt and pepper to taste, as well as the leaves of 2 sprigs of thyme.
- Melt the remaining tablespoon of butter in a separate pot or bowl. Transfer the meat and vegetables to the skillet and fold in the sauce (or, if using a baking dish, transfer the sauce to the baking dish and stir to combine). Top the skillet or baking dish with the puff pastry, then brush with the last tablespoon of butter. Arrange the remaining sprigs of thyme on the puff pastry.
- Using a sharp paring knife, cut a X into the center of the puff pastry. Place the skillet or baking dish on a baking sheet (to catch any drips), then bake, uncovered, for 30-35 minutes, until the dough puffs up and turns golden.
Nutrition
- Serving Size: 4
Mmm, yum! The perfect cold weather dinner to curl up on the couch with 🙂