Creamy Chicken Pot Pie

10 mins Prep Time

1 hours 0 mins Cook Time

Written By

Tara Omidvar

This recipe is sponsored by Dairy Farmers of Ontario.

A foolproof recipe to deliver ultimate comfort on the dreariest of days, make this rich and creamy homemade chicken pot pie with local Ontario milk, cream and cheddar, mixed with carrots, celery and onion and topped with flaky puff pastry! We've opted for a store-bought puff pastry to make the recipe more weeknight conducive but feel free to make your own pastry if up for the challenge.

Ingredients

Creamy Chicken Pot Pie

2 tablespoons local unsalted butter
1 medium yellow onion, chopped
2 stalks celery, chopped
3 medium carrots, chopped
3 cloves garlic, minced
2 cups cremini mushrooms, sliced
1/2 teaspoon chili flakes
1 tablespoon fresh thyme
1 tablespoon fresh rosemary
Salt and black pepper, to taste
450 grams cooked chicken breast, chopped
1 cup frozen peas
1 cup chicken broth
2 cups local 2% milk
1 cup local heavy cream (35% whipping cream)
1 cup local cheddar cheese, shredded
1 sheet puff pastry
1 egg

Directions

Creamy Chicken Pot Pie

10 Steps

Step 1

Preheat the oven to 400°F.
Step 2

In a Dutch oven or a heavy bottomed pot, melt the butter over medium heat.
Step 3

Add the onion, celery and carrot. Cook until tender for about 10 minutes.
Step 4

Add the garlic and mushrooms, continue to cook until all vegetables are tender and golden brown for about 8 more minutes.
Step 5

Add the chili flakes, thyme and rosemary. Season with salt and pepper and stir well.
Step 6

Add the chicken, peas, broth and milk, stir well, turn the heat down to low and let simmer for about 10 minutes.
Step 7

Add in the heavy cream and cheddar. Stir well and simmer for another 5 to 7 minutes or until the cheese has melted and the mixture thickens.
Step 8

Transfer the mixture into a 12-inch cast iron skillet. Roll out the puff pastry and transfer to the top of the skillet. Trim the excess with scissors or a knife.
Step 9

In a small bowl, whisk the egg with 1 tablespoon of water. Brush the egg wash over the puff pastry. Use a fork and poke all over the puff pastry.
Step 10

Bake in the over for 20 to 25 minutes or until golden brown. Let cool for about 10 minutes before serving and enjoy!