Old Fashioned Chicken Pot Pie


If there were a word more glorious than glorious, I’d use it to describe this. A bit of work and worth the effort!

5 Tbsp. unsalted butter, divided

1 medium onion, diced

½ lb. mushrooms

1 c. chicken stock

1 lg. carrot, peeled and thinly sliced

1 lg. potato, peeled diced (1/2”)

2 Tbsp. fresh chopped parsley

1 Bay leaf

½ tsp. thyme

1 c. frozen peas, thawed (canned won’t work)

1 Tbsp. flour

1 c. ½ & ½

Salt and pepper to taste, be generous

3 c. cooked diced chicken

½ of 17 oz. thawed puff pastry sheet

1 lg. egg

1 Tbsp. milk

Preheat oven to 375. Spray 9 x 13 pan. Heat 2 Tbsp.  butter in skillet, add all veggies and seasonings, except peas. Add stock and bring to a boil.  Reduce heat to low, simmer 8-10 minutes or until potato is tender. Add peas, cook 2 minutes. Strain, reserving stock. Remove and discard bay leaf, transfer veggies to prepared pan. Heat rest of butter in saucepan, stir in flour and cook 2 minutes- stirring constantly. Add ½ and ½, simmer for 2 minutes. Season. Add chicken to liquid, and reserved chicken stock. Mix in pan with veggies. 

Roll puff pastry into 11 x 15 rectangle. Beat egg and milk. Brush mixture around inside edge of pan. Place pastry on top of pan, crimp edges, sealing to side of pan. Brush top with remaining egg/milk and cut six 1” vents. Bake 35 minutes.


About christasterken

Committed to a life of purpose. Learning to live abundantly. Embracing creativity. Questioning. Delighting in the comforts of home and family. Determining not to settle only for how things are, but how they could be. Writing is part of who I am, so I trust In God who gave the gift to show me how I can serve Him through it. That is my life…one word at a time. Psalm 89:11a“Teach me your way , O Lord, and I will walk in your truth”

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