This chicken pot pie is a comfort classic, which I topped with flaky puff pastry and filled with so much goodness. I’m sharing yet another delicious recipe that I’ve learned from my mother in law, who is amazing in the kitchen and has been a big inspiration to me.
The use of sweet potato in this recipe adds a lovely sweet taste to the filling, making a traditional pot pie taste even better. Another reason this pot pie is extra tasty is because I use a brown butter to create the gravy. Brown butter is one of those magical secret ingredients that seems to enhance any dish, adding a nutty and toasted flavour, simply delicious. As for the crust, a little goes a long way here since the puff pastry is only used to top the chicken pot pie. So I simply put the filling in a pie dish, top with a puff pastry for a quick weekday meal. This recipe also works well with turkey, and I’ll use either or whichever I have at home. This chicken pot pie is perfect served with a salad, like our baby green salad with candied pecans.
What I love most about this recipe is that it’s one of my daughters favourite meals. Whenever she’s eating a healthy home cooked meal, I’m happy. I know this dish will have your family coming back for seconds, so give it a try.
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- 2-3 chicken breasts (bone on)
- 1 onion
- 3 garlic gloves
- 1 bay leaf
- 1 cup sauteed mushrooms and green peas
- 2 cups cooked potato, carrot, and sweet potato, mixed to your liking (cooked el dente)
- 6 tbsp butter
- 5 tbsp flour
- 2½ cups of chicken stock
- salt and pepper to taste
- 1 egg
- 1 sheet puff pastry
- In large stock pot, put your chicken or turkey breasts in cold water to cover. Add one onion, and garlic. Season with salt and pepper. Bring to boil, then simmer on low for 1 -1/2 hours. Add bay leaf if you like, or fresh rosemary during the last 15 minutes to give a lovely flavour.
- When stock is cool, remove meat and cut into chunks. Put in the bottom of a large pie pan. Then scatter with an array of the vegetable (mushrooms, peas, potato, sweet potato, and carrots).
- Now, make the gravy sauce. Brown 6 tablespoons butter on high heat till foam disappears. Then whisk in 5 tablespoons flour and cook for 20 seconds- it will be lumpy! Slowly add the stock. Bring to a boil. Adjust the seasoning with salt and pepper.
- Pour the hot gravy over the veggies and meat. Top with puff pastry sheet. Whisk the egg in a small bowl and brush over puff pastry, makes for a nice colour. Put into hot oven, 400 degrees and bake until golden- about 30 minutes. Enjoy!