My Homemade Chicken Pot Pie Recipe

As the days are growing a bit longer, lighter and warmer, we are starting to say goodbye to some of our cozy autumn and winter favorite meals for a few months.  As much as I am looking forward to the summer days that await us, I will miss some of the cozy winter cooking.  One of my favorite recipes, and a staple that made frequent appearances on my table was my version of a chicken pot pie.  I started making savory pies a few years ago for my family and have been hooked ever since.  (Please note, I carried my beloved Le Creuset pie dish from America to London in my carry on).  This recipe is relatively simple and I find pretty easy to make.  Feel free to interchange the vegetables depending on what you’ve got in the pantry.  Also, I tend to measure with my heart and not measuring cups, so feel free to interpret how you see fit! 

Chicken breasts

Salt

Pepper

Rosemary

Onions 1-2

Mushrooms

Celery 3 stalks

Carrots 2

Peas (if handy)

Chicken stock

Splash of crème fraiche

1 sheet of puff pastry

1.  Cut chicken into small chucks

2. Coat with salt, pepper four and rosemary.  Set aside.

3. Chop onions.  Heat oil in a large frying pan, when ready fry the onions.

4. Chop carrots, add to pan. 

5. Chop mushrooms and celery, add to pan.  Cook till soft. 

6. Add the chicken, cook till golden.

7.  Add chicken stock.  Let this simmer about 10 minutes (or more if needed)

8. Then add the splash of crème fraiche.

9. Add peas.

10.   Cover with puff pastry (store bought)

11. Cook for 30 minutes in the oven.  Make sure you watch this closely as puff pastry can burn quickly. 

ENJOY!

PS- Let me know how yours turns out!

xx Sam