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.
Servings: 5 servings
Calories:
Cost: $20
Ingredients
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
Instructions
Carrots and Peas
- 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
- After carrots and peas have reached desired tenderness, season lightly with salt and coarse ground black pepper. Gently stir until well combined.
- Pour broth into a heatproof container or measuring cup.
Stovetop Chicken Pot Pie
- Empty one can of cream of chicken soup into pan with carrots and peas.
- Pour in 1/2 cup of broth. Stir until well combined.
- Pour in 1/2 cup of milk (whole or 2%). Stir until well combined.
- 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.
- Cover and simmer for 5 minutes. Taste a cooled sample. Add more salt and coarse ground black pepper if desired.
- If thicker than you prefer, add 3 tablespoons of broth. Stir until well combined. Mixture will thicken as it cools.
- Serve hot with Puff Pastry or a slice of Homemade Self-Rising Cornbread.
- 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
- Place puff pastry on counter 40 minutes before ready to bake.
- In small bowl, combine egg and one tablespoon of water. Stir until well combined. Set aside.
- Line baking sheet with parchment paper.
- Preheat oven to 375. Instructions on package is 400. Thoroughly baked in my oven at 375.
- Slice thawed puff pastry into preferred sizes.
- Arrange sliced puff pastry dough on top of parchment paper. Make sure it's NOT touching. Gently brush center (NOT EDGES) with egg wash.
- Bake for about 12 minutes. Since oven temps vary, baking times will vary. Pay close attention to prevent burning.
- Include with generous scoop of Stovetop Chicken Pot Pie. Serves immediately.
- 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.
- 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.