Let me start by saying that this is the first and only chicken pot pie I have ever made. Just the words “chicken pot pie” get me excited, especially during these cold winter months when I just want hearty foods. The problem is, I’m constantly let down by the pot pies in my life. Like why must they all taste sooooo basic?! I know the chances of finding an Indian inspired pot pie is a long shot, but I’m just asking for some flavor guys.
With that said, I realized I had to fix this issue myself and so I set out to make my own version of chicken pot pie. I wanted to incorporate some veggies, some chicken and make a filling that was velvety and delicious! Instead of making a pie crust, I decide to use some flaky puff pastry and made this in a baking dish, not a round pie dish!! I also added some broccoli but you could add any kind of vegetables in here, I think next time I will add some mushrooms!
Hope you enjoy this recipe as much as I did. My husband actually ate this for breakfast the next morning, and it tasted just as good the next day!!
Chicken Pot Pie
Yield 4-6 Servings
- 3 boneless skinless chicken breasts
- 1 cup carrots, diced small
- 1 cup celery, diced small
- 1 small onion, diced small
- 1 cup broccoli, chopped
- 14.5 oz can chicken broth
- 2 tbsp garlic, minced
- 2 tbsp chives, minced
- 1/2 tsp paprika
- 1 tsp garam masala
- 1 tsp chili flakes
- 1 tsp montreal chicken seasoning
- 2 tsp cajun seasoning
- 1 tbsp garlic powder
- 1.5 cups half & half
- 1/2 cup sour cream
- 3/4 cup shredded fontina cheese
- 2 tbsp butter
- 2 tbsp oil
- 2 tbsp flour
- 1 Sheet of puff pastry from 1 package of puff pastry, thawed
- 1 egg, beaten
- Preheat the oven to 375 degrees.
- Sprinkle chicken breasts with salt, pepper, cajun seasoning & garlic powder on both sides.
- Bake the chicken on the middle rack in a sheet pan for 30 minutes, flipping the breasts over half way through the cooking time.
- Remove chicken from oven, cut into bite size pieces and set aside.
- Heat a large pot over medium high heat and add oil & butter. Add the onions, carrots & celery to the pot and cook until they begin to soften, about 6-8 minutes.
- Add garlic, paprika, garam masala, chili flakes, montreal chicken seasoning, salt, pepper and continue to stir for 2-3 minutes.
- Add flour, stirring constantly until golden in color. Add the chicken broth in small amounts, whisking after each addition.
- Bring the chicken broth to a slow simmer and add the half and half, broccoli, chives and the diced chicken to the pot. Stir to combine and bring back to slow simmer. Add sour cream and 3/4 of a cup of shredded fontina cheese and mix well until cheese has melted (if you cannot shred the cheese, just break it off into pieces or cut it into cubes).
- Remove the filling from the heat and transfer to a baking dish/casserole.
- Use a rolling pin to flatten out the thawed puff pastry sheet to the size of your baking dish. Use some flour on your surface if the pastry sheets begin to stick.
- Carefully lay the puff pastry directly onto the chicken filling and brush it with the beaten egg. Using a knife, make a few cuts in the puff pastry and then place it in the oven.
- Bake for 30 minutes or until puff pastry is golden in color.
- Serve hot !