Stovetop Chicken Pot Pie

Stovetop Chicken Pot Pie is loaded with seasoned carrots, peas and chicken in a thick, creamy soup.

Hearty and easy to make with simple ingredients. 

Serve with a crusty piece of Puff Pastry or Homemade Self-Rising Cornbread.

This main dish is perfect for busy weeknights when you need to get dinner on the table quickly.  

The chicken in this recipe is pre-cooked.  Excellent options are baked, boiled and rotisserie.  

HOW TO PREPARE THE FROZEN CARROTS & PEAS

Frozen carrots and peas are one of the ingredients in Stovetop Chicken Pot Pie.  Following are helpful prep tips:

1. Rinse thoroughly and drain. 
2. Pour rinsed veggies into a medium saucepan.  Add two cups of chicken broth. I used fresh.
3. Simmer over low-medium heat for 30 minutes OR until desired tenderness.
4. Lightly season with salt and coarse ground black pepper.  When all of the ingredients have been cooked together, the mixture should be seasoned again until satisfied with taste.  

HOW TO PREPARE PUFF PASTRY

Recipe calls for one box of store-bought Puff Pastry Sheets with 2 Ready-To-Bake Sheets (17.3 ounces).  Available in most grocery stores in same freezer containing pie crusts. 

The Puff Pastry thawed at least 40 minutes, sliced, brushed with an egg wash, and baked.  Watch carefully to prevent burning because it bakes FAST.

STOVETOP COOKING METHOD

All ingredients are cooked in a pot on top of the stove.

Quick and easy main dish.  Perfect for a weeknight meal (or any time).

SERVING SUGGESTION

Slice open a Puff Pastry (or slice of cornbread), pour two or more scoops of Stovetop Chicken Pot Pie over the top and serve immediately. 

Enjoy!   

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Beverly Davis for CornbreadMillionaire.com

Stovetop Chicken Pot Pie

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Stovetop Chicken Pot Pie is loaded with seasoned carrots, peas and chicken in a thick, creamy soup. Hearty and easy to make with simple ingredients.  Serve with a crusty piece of Puff Pastry or Homemade Self-Rising Cornbread.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 40 minutes mins

Servings: 5 servings

Course: Main Dish

Cuisine: American

Calories:

Ingredients Method

Ingredients

  

1x2x3x?

Carrots and Peas

• 1 bag (12 ounces) frozen carrots and peas
• 2 cups chicken broth I used fresh.
• salt to taste
• coarse ground black pepper to taste

Stovetop Chicken Pot Pie

• 1 can (10.5 ounces) cream of chicken soup
• 1/2 cup milk (whole or 2%)
• 3-1/2i cups pre-cooked chicken (baked, boiled or rotisserie) Shredded or chopped.
• salt to taste
• coarse ground black pepper to taste

Puff Pastry

• 1 box (17.3 ounces) Puff Pastry Sheets Contains 2 Ready-To-Bake Sheets
• 1 large egg
• 1 tablespoon water
• Parchment paper

Method

 

Carrots and Peas

1. Thoroughly rinse and drain. Pour into medium saucepan. Add 2 cups of fresh chicken broth. Cover with lid. Simmer 30 minutes OR until desired tenderness.

Stovetop Chicken Pot Pie

1. After carrots and peas have reached desired tenderness, season lightly with salt and coarse ground black pepper. Gently stir until well combined.
2. Pour broth into a heatproof container or measuring cup.

Stovetop Chicken Pot Pie

1. Empty one can of cream of chicken soup into pan with carrots and peas.
2. Pour in 1/2 cup of broth. Stir until well combined.
3. Pour in 1/2 cup of milk (whole or 2%). Stir until well combined.
4. Add 3-1/2 cups of pre-cooked chicken (chopped or shredded). Season with salt and coarse ground black pepper. Gently stir until well combined.
5. Cover and simmer for 5 minutes. Taste a cooled sample. Add more salt and coarse ground black pepper if desired.
6. If thicker than you prefer, add 3 tablespoons of broth. Stir until well combined. Mixture will thicken as it cools.
7. Serve hot with Puff Pastry or a slice of Homemade Self-Rising Cornbread.
8. Store Stovetop Chicken Pot Pie (without Puff Pastry) in a container with a tight lid. Keeps well in the fridge for about 7 days.

PUFF PASTRY

1. Place puff pastry on counter 40 minutes before ready to bake.
2. In small bowl, combine egg and one tablespoon of water. Stir until well combined. Set aside.
3. Line baking sheet with parchment paper.
4. Preheat oven to 375. Instructions on package is 400. Thoroughly baked in my oven at 375.
5. Slice thawed puff pastry into preferred sizes.
6. Arrange sliced puff pastry dough on top of parchment paper. Make sure it's NOT touching. Gently brush center (NOT EDGES) with egg wash.
7. Bake for about 12 minutes. Since oven temps vary, baking times will vary. Pay close attention to prevent burning.
8. Include with generous scoop of Stovetop Chicken Pot Pie. Serves immediately.
9. Keeps well in fridge when served in a SEPARATE container, sealed shut. Do not refrigerate on top of or in the same container with Stovetop Chicken Pot Pie.
10. HOW TO WARM PUFF PASTRY. Preheat oven to 375. Remove baked Puff Pastry from container. Arrange on a baking sheet lined with parchment paper. Place in PREHEATED oven for about 5 minutes. Watch closely to prevent burning.

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