There's nothing more satisfying than coming home to a comfort meal. Chicken pot pie is an absolute classic, and the recipe below is the best. Imagine a warm, rich filling and a bit of flaky pastry with every bite. It's best to eat this hot out of the oven so the puffed pastry top doesn't get too soggy.
The classic recipe of chicken pot pie features chicken, peas, carrots and potatoes, but in reality you can substitute in your favorite vegetables. What are you waiting for? Get ready to impress guests and family members with the recipe below.
Ingredients1 tablespoon canola or vegetable oil
2 pounds chicken breast, boneless, skinless, cut into 1 inch cubes
¼ teaspoon paprika
1¼ teaspoons salt
¼ teaspoon pepper
1 cup frozen peas
1 cup carrots, small, diced
2 cups russet potatoes, peeled, small diced
3 tablespoons butter
5 cloves garlic, minced
½ cup flour
3½ cups milk
1 can ready-made croissant dough
Directions1. Preheat oven to 375°F.
2. Put a large sauté pan on medium high heat. Add in canola or vegetable oil. When oil becomes hot, add in the chicken and season with paprika, pepper and half the salt. Adjust the heat as needed. Continue sautéing until the chicken is golden brown and fully cooked. When it is fully cooked, place it into a baking dish.
3. In the same pan the chicken was cooked in, add in butter. Melt on medium low heat. Add garlic. Toast for 1-2 minutes just until fragrant. Be careful not to burn.
4. When the garlic is ready, add flour. Continue to stir for 2-3 minutes to make a roux. Gradually whisk in the milk; be sure there are no lumps. Allow this to simmer until it thickens (about 5-10 minutes); be sure to keep stirring to prevent burning on the bottom.
5. Add the milk mixture on top of the chicken in the baking dish. Then add in peas, carrots and potatoes. Mix well.
6. Unfold the croissant dough, keeping the two rectangular pieces intact by not separating the pre-cut seams.
7. Place the dough on top, then press it into the sides of the baking dish. Cut a slit into each section for the steam to escape.
8. Bake for 1 hour or until the veggies are soft and the dough is golden brown.
9. Allow to cool for 10 minutes. Serve.
Tip: If the crust starts to burn, place a piece of foil on top then remove for the last 15 minutes.
