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!!

Happy Eating!

 

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Chicken Pot Pie

Prep

Cook

Total

Yield 4-6 Servings

Ingredients

  • 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

Instructions

  1. Preheat the oven to 375 degrees.
  2. Sprinkle chicken breasts with salt, pepper, cajun seasoning & garlic powder on both sides.
  3. Bake the chicken on the middle rack in a sheet pan for 30 minutes, flipping the breasts over half way through the cooking time.
  4. Remove chicken from oven, cut into bite size pieces and set aside.
  5. 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.
  6. Add garlic, paprika, garam masala, chili flakes, montreal chicken seasoning, salt, pepper and continue to stir for 2-3 minutes.
  7. Add flour, stirring constantly until golden in color. Add the chicken broth in small amounts, whisking after each addition.
  8. 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).
  9. Remove the filling from the heat and transfer to a baking dish/casserole.
  10. 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.
  11. 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.
  12. Bake for 30 minutes or until puff pastry is golden in color.
  13. Serve hot !