Chicken Pot Pie
There is nothing that says comfort food like this easy Chicken Pot Pie! Chunks of chicken breast and hearty vegetables in a delicious creamy sauce. This recipe is so easy to make, it’s perfect for any day of the week!
People look at me like I have two heads when I tell them I like winter. I love the crisp cold air, the snowy landscape that makes everything seem so much brighter, and truth be told, I don’t mind hunkering down in a good old fashioned snowstorm (as long as all my peoples are safe!)
There are so many other things about the winter season I love, and the return of comfort foods are high on the list! Foods like this delicious chicken pot pie recipe that I am sharing today.
I first came across this easy chicken pot pie recipe in a copy of a seasonal publication from Kraft here in Canada. However, since I forgot to make a list when I went to the grocery store I didn’t exactly get the ingredients the recipe called for, so I made it all my own!
The original recipe called for a homemade cream cheese pastry. Since I was adding this to my weeknight meal plan, I decided to use prepared frozen puff pastry instead. Huge time saver, but still a lot of buttery pastry flavor.
It also called for Philadelphia Cooking Cream in Italian Three Cheese Flavour. What did I buy? Philadelphia Cream Cheese in Herb and Garlic, not the cooking cream just plain old tub of cream cheese. I did manage to buy the right frozen veggies!
I love using little ramekins for these individual pies. I have a couple of different sets in different sizes. I have had mine for years, but (affiliate link) these ramekins are similar.
As it turned out, this chicken pot pie was delicious. Loaded with chunks of chicken and vegetables in a creamy garlic and herb sauce covered in a crispy flaky crust, it was a huge hit. I even made a vegetarian one for Sam (Just left out the chicken) and baked it in a different size ramekin so she didn’t bite into the wrong one! You might also want to try this Seafood Pot Pie!
Chicken Pot Pie
Ingredients
- 1 pkg frozen puff pastry defrosted as per package directions
- 1 250 ml tub garlic and herb cream cheese
- ½ cup whole milk
- 3 cups frozen vegetables (broccoli, cauliflower & carrot mix), defrosted
- 3 cups chopped cooked chicken
Instructions
- Preheat oven to 400 degrees, line a baking sheet with parchment paper and set aside.
- Whisk cream cheese and milk until smooth
- Add defrosted frozen vegetables and chopped chicken to the cream cheese mixture and stir until combined
- Divide mixture between 6 ramekins.
- Roll out chilled puff pastry and cut into 6 circles, 1 inch larger than ramekins. Place one pastry round over each ramekin and pinch to seal. Cut small slits in the top of pastry to allow steam to escape.
- Place ramekins on baking sheet and bake for 25 to 30 minutes, or until pastry is golden and puffed.
- Remove from oven and allow to cool just slightly before serving.
Check out some of my other favorite comfort foods that are being added into our menu plan like this Maple Roasted Butternut Squash Soup and this Slow Cooker Sweet and Sour Steak.
Until next time….
My all-time favorite comfort food is chicken pot pie. I’m going to try your recipe – it looks wonderful!