Chicken pot pie

By Rodney Bowers
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A nostalgic dinner that's perfect for the coldest days of fall. 

SERVES
3
 TO
4
TOTAL TIME

Ingredients

  • 1 rotisserie chicken, picked and shredded
  • 1 cup frozen peas
  • 1 cup frozen sweet corn
  • 1 cup frozen carrots
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk
  • 1 cup chicken broth
  • Sprig of fresh thyme
  • Salt and pepper to taste
  • 1 store bought package of puff pastry

Directions

  1. Melt the butter in a medium sized pot on medium-high heat.  Add the flour to make a roux and cook for three to four minutes.
  2. Whisk in the milk and broth, add the thyme and bring to a boil. Reduce to a simmer and fold in the chicken, peas, carrots and corn. Warm through.
  3. Transfer the mixture to your favourite size appropriate casserole dish. 
  4. Roll out the puff pastry and place on top of the chicken mixture making sure to tuck in the sides and cut a small vent out for the top.
  5. Bake for 20 minutes at 375F until the crust is golden and the mixture is bubbling through.

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