Chicken Pot Pie Recipe


  • 2 Tbsp Butter
  • ½ cup Carrots, small diced
  • ½ cup Russet Potato, small diced
  • ½ cup Onion, small diced
  • 1 cup All-Purpose Flour
  • Chicken and Broccoli (Chinese style)
  • 1 cup Milk
  • 1 cup College Inn® Chicken Broth
  • 1 tsp Nutmeg
  • Salt (to taste)
  • White Pepper (to taste)
  • ½ cup Peas
  • ¼ cup Parsley
  • 1 sheet of Puff Pastry
  • 1 egg, whisked in a bowl

Method of Preparation:

  1. In a stock pot on medium heat, add butter and melt
  2. Add in the onion, carrot, and potato and saute until tender
  3. Sange with flour and stir together well
  4. Add in the chicken and broccoli and stir
  5. Add in the milk and College Inn® Chicken Broth, and stir to combine
  6. Cook until the liquid thickens, stirring intermittently
  7. Add in the peas and the parsley, nutmeg and season with salt and pepper
  8. Ladle the chicken mixture into an oven safe crock
  9. Top with puff pastry sheet- making sure to seal edges evenly and trim off excess pastry; poke pastry with fork to vent
  10. Brush with beaten egg on top and bake in a 350 degree oven for 15- 20 minutes, or until golden brown and flaky. Enjoy!

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