Nothing says comfort food like a bowl of warm chicken pot pie in winter. This recipe is first cooked on the stovetop with raw chicken and vegetables. Topped with a flaky, buttery puff pastry then baked until golden and delicious.
Place the disc of puff pastry on top – they should just about sit in each ramekin
Bake in a preheated oven for about 20 to 25 minutes or until the top is golden and crispy.
Let it cool for at least 10 minutes before you serve because these are very hot and bubbling inside.
Chicken breast cooks quicker than thighs so if you use chicken breast cook it less long or it will get chewy.
If possible make your own homemade stock. This makes a huge difference to homemade soups.
If you use ready to use store-bought stock make sure to under season your soup as commercial stocks have tons of salt added to it.
You don’t always need butter or cream for every soup. The flour in a chicken pot pie creates a thick rue and white-sauce based soup. Plus the chicken itself is packed with flavor. Which means you can eat them more often if you make it a tad healthier. For me, it means I can have dessert too.
Often a tab of butter or cream on the top adds that touch of flavor you need in a soup like I have added just a tablespoon of butter in this.
Milk is a great alternative to full-fat cream. Having said that, often milk can split when added to soups. So add them warm and do not boil the soup once you add the milk. Boiling causes the protein in the milk to separate. The flour in this soup prevents the milk from splitting.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you