Chicken Pot Pie – A Comforting Weeknight Meal

I love a good comfort food. When I was a kid mom would make chicken pot pie, always serving it with cottage cheese. This last month I’ve had a need for comfort food I can make easily and this one fits the bill!

Here’s how you do it:

Roast the chicken thighs with a little salt and pepper for about 30 minutes at 350 degrees.

Remove from the oven and allow to cool.  You can also use leftover chicken.

Heat the butter in a saucepan, then add the flour. Cook until it starts to brown lightly.

Cut the chicken into bite sized pieces. Mix the chicken with the melted butter and flour, mushroom soup, vegetables and spices in a medium casserole dish.

Lay a sheet of puff pastry over the top of the casserole dish to form the crust of the chicken pot pie.

Cut the edges to fit the shape of the dish, then press the edges around the dish to seal it.

Stir the dry minced garlic into the warm, melted butter. Brush the melted garlic butter over the top,

then carefully cut slits to vent the steam.   

Bake at 350 degrees for about 35 to 40 minutes. The top will be golden brown.

Remove from the heat and allow to rest for about 10 minutes. Serve this yummy chicken pot pie hot with cottage cheese or salad on the side.

© Copyright 2022 The Lazy Gastronome

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Chicken Pot Pie

An easy, weeknight version of this comfort food.

Course: Main Course, main dish

Cuisine: American, comfort food

Keyword: chicken, golden mushroom soup, mixed vegetables, puff pastry

Servings: 4 servings

Author: HelenFern

Ingredients

• 6 boneless chicken thighs
• 1 Tablespoon butter
• 1 Tablespoon flour
• 1 10-oz can Condensed Golden Mushroom soup
• 1 cup frozen mixed vegetables
• 1 teaspoon smoked paprika
• salt and pepper to taste

Crust

• 1/4 cup melted butter
• 1 teaspoon dried minced garlic
• 1 sheet puff pastry

Instructions

1. Roast the chicken thighs with a little salt and pepper for about 30 minutes at 350 degrees. Remove from the oven and allow to cool.  You can also use leftover chicken.

2. Heat the butter in a saucepan, then add the flour. Cook until it starts to brown lightly.

3. Cut the chicken into bite sized pieces. Mix the chicken with the melted butter and flour, mushroom soup, vegetables and spices in a medium casserole dish.

4. Lay a sheet of puff pastry over the top of the casserole dish to form the crust of the pot pie.

5. Cut the edges to fit the shape of the dish, then press the edges around the dish to seal it.

6. Stir the dry minced garlic into the warm, melted butter. Brush the melted garlic butter over the top, then carefully cut slits to vent the steam.   

7. Bake at 350 degrees for about 35 to 40 minutes. The top will be golden brown.

8. Remove from the heat and allow to rest for about 10 minutes. Serve hot with cottage cheese or salad on the side.

Recipe Notes

 

© Copyright 2022 The Lazy Gastronome