Classic Chicken Pot Pie

This chicken pot pie is the perfect comfort food. Chunks of Ontario chicken and vegetables make this pie a hearty and complete meal.

 ¾ lb (375 g) puff pastry, thawed
 ¼ cup (50 mL) butter
 ¼ cup (50 mL) all-purpose flour
 5 ½ cups (375 mL) sodium-reduced chicken broth
 5 ½ cups (375 mL) 35% whipping cream
 ½ tsp (2 mL) salt
 Pinch cayenne pepper
 ¾ cup (175 mL) shredded smoked Gruyere or Mozzarella cheese
 3 cups (750 mL) shredded or chopped roasted Ontario chicken
 3 cups (750 mL) frozen mixed vegetables, such as peas, corn, and carrots, thawed
 1 egg, beaten
Steps:
1

Preheat oven to 425°F (220°C).

2

Roll puff pastry to 1/4-inch (5 mm) thick. Cut puff pastry into equal portions to fit the tops of 6, oven-proof, 1 cup (250 mL) mini casseroles. Transfer pastry to a rimmed baking sheet; bake for 10 minutes or until puffed and lightly golden. Reserve.

3

Melt butter in a large saucepan set over medium heat. Add flour and cook, stirring, for 2 minutes or until smooth and lightly golden. Whisk broth with cream, salt and cayenne pepper; stir into saucepan in a slow, steady stream, whisking until smooth. Bring to a boil. Simmer, stirring often, for 5 minutes or until thickened. Removed from heat; stir in cheese, a little at a time, until melted. Stir in chicken and vegetables. Divide mixture evenly between the casseroles.

4

Cap each casserole with a piece of puff pastry; brush evenly with egg. Bake for 5 minutes or until pastry is very golden and filling is heated through.

Cook's Notes:
5

Makes 6 servings

Use 1 cup (250 mL) disposable foil pans instead of casseroles.

Category

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Ingredients

 ¾ lb (375 g) puff pastry, thawed
 ¼ cup (50 mL) butter
 ¼ cup (50 mL) all-purpose flour
 5 ½ cups (375 mL) sodium-reduced chicken broth
 5 ½ cups (375 mL) 35% whipping cream
 ½ tsp (2 mL) salt
 Pinch cayenne pepper
 ¾ cup (175 mL) shredded smoked Gruyere or Mozzarella cheese
 3 cups (750 mL) shredded or chopped roasted Ontario chicken
 3 cups (750 mL) frozen mixed vegetables, such as peas, corn, and carrots, thawed
 1 egg, beaten

Directions

Steps:
1

Preheat oven to 425°F (220°C).

2

Roll puff pastry to 1/4-inch (5 mm) thick. Cut puff pastry into equal portions to fit the tops of 6, oven-proof, 1 cup (250 mL) mini casseroles. Transfer pastry to a rimmed baking sheet; bake for 10 minutes or until puffed and lightly golden. Reserve.

3

Melt butter in a large saucepan set over medium heat. Add flour and cook, stirring, for 2 minutes or until smooth and lightly golden. Whisk broth with cream, salt and cayenne pepper; stir into saucepan in a slow, steady stream, whisking until smooth. Bring to a boil. Simmer, stirring often, for 5 minutes or until thickened. Removed from heat; stir in cheese, a little at a time, until melted. Stir in chicken and vegetables. Divide mixture evenly between the casseroles.

4

Cap each casserole with a piece of puff pastry; brush evenly with egg. Bake for 5 minutes or until pastry is very golden and filling is heated through.

Cook's Notes:
5

Makes 6 servings

Use 1 cup (250 mL) disposable foil pans instead of casseroles.

Classic Chicken Pot Pie
IngredientsDirections