She Strengthens

Elevate Your Comfort Food Game with a Show-Stopping Creamed Chicken Pot Pie

Tired of mediocre pot pies with soggy crusts and lackluster fillings? It’s time to upgrade your comfort food repertoire with a rich and creamy Creamed Chicken Pot Pie that’s sure to impress.

The Perfect Pastry Crust

A flaky, buttery puff pastry crust is the key to a truly exceptional pot pie. For a lighter, airier crust, try using Dufour puff pastry. If you prefer a denser, more traditional crust, frozen store-bought flaky pie dough is a great alternative.

A Hearty Filling to Die For

Our Creamed Chicken filling is the star of the show, packed with tender chicken, sautéed onions, and fresh herbs. To add some extra flavor and texture, we’ve also included diced potatoes, celery, and carrots. And let’s not forget the peas – they add a burst of freshness to each bite.

Getting Started

Before you begin, make sure your oven is preheated to 400°F and you have a rack positioned in the middle. Coat a 13-by-9-inch baking dish with butter and set it aside.

Sautéing the Aromatics

Melt 2 tablespoons of unsalted butter in a large frying pan over medium heat until it starts to foam. Add 2 cups of peeled pearl onions and 1 tablespoon of chopped fresh sage, cooking until the sage aroma is released – about 2 minutes. Next, add 1 cup of coarsely chopped potatoes, 2/3 cup of chopped celery, and 2/3 cup of chopped carrots. Season with salt and freshly ground black pepper, then cook until the vegetables are just beginning to soften – about 6 minutes.

Assembling the Pot Pie

Remove the mixture from heat and stir in 3/4 cup of frozen peas, 3 tablespoons of chopped fresh parsley, and the Creamed Chicken filling. Season with salt and pepper to taste. Turn the filling into the prepared baking dish.

Adding the Pastry Crust

Whisk 1 large egg together with 1 tablespoon of water and a pinch of salt until evenly mixed. Set aside. With kitchen shears, cut the puff pastry dough to fit over the baking dish. Place the dough over the filling and tuck it into the edges of the dish. Brush the dough with the reserved egg wash and cut 10 evenly distributed slits in the top to vent.

Baking to Perfection

Cook the pot pie in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling. Let it sit for 10 minutes before serving.

Serve and Enjoy!

Your Creamed Chicken Pot Pie is now ready to be devoured. Slice it up and serve hot, garnished with fresh herbs if desired. This comforting casserole is sure to become a family favorite.