Sunday Supper {Chicken Pot Pie}

Over the years I’ve shared this recipe with many friends, prepared it for countless new babies, surgeries, new homes and losses, and have posted it a couple of times here on the blog. I think, when the boys look back on their childhood, they will remember this chicken pot pie as our family’s comfort food.

For one of my wedding showers back in 2002, bestie C’s sweet mother gave me what is still, to this day, one of my most prized, well loved and dog-eared cookbooks – Cherokee Entertains. She sweetly inscribed the front cover and thoughtfully listed her own favorite recipes.  Over the last eighteen years, I’ve made all of them and more, thinking of her each and every time one of her favorites graces my table and nourishes my family.

Chicken Pot Pie

  • 1 c onion, chopped
  • 1 c celery, chopped
  • 1 c carrot, chopped
  • 1 can diced new potatoes (I add this)
  • 1/3 c butter, melted
  • 1/2 c all purpose flour
  • 2 1/2 c chicken broth
  • 1 1/2 c half and half
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 small can early peas, drained
  • 4 c cooked chicken, chopped
  • 1 package frozen puff pastry, thawed

Saute onion, celery and carrots in butter over low heat for 10 minutes.  Add flour, stirring well.  Cook 1 minute, stirring constantly.  Combine broth and half and half; gradually stir into sauteed mixture.  Add potatoes.  Cook over medium heat, stirring constantly, until thick and bubbly.  Add salt, pepper, chicken and peas; stir gently.  Pour into a standard baking dish. Top with pastry; cut slits to allow steam to escape.  Bake at 400 for 40 minutes or until golden brown.

Note: I used to use only 1 of the 2 sheets of puff pastry but it would shrink up and nobody wanted the pieces without the pastry on top. HA! Now I use both sheets and stretch it well onto the sides of my baking dish.

Instant Pot Chicken Breasts from Frozen

I’ve mentioned a few times that our friends own a meat company and have been selling to our neighbors weekly since March. We purchase our chicken breasts in huge 10 lb (at least) bags. Since it is frozen, I’ve nailed down the easiest way to prepare it for recipes!

  • Place frozen chicken breasts in the bottom of the Instant Pot. They can be stacked or overlap.
  • Pour in 1 cup water or broth. I use broth if I have carton open in my fridge. Otherwise, water.
  • Tighten the lid and place valve in sealing. Set the timer to 10 minutes.
  • When complete, let the pressure naturally release for 5-10 minutes. Check that the internal temp is at least 165.
  • It shreds like a dream!

What is your family’s comfort food? I’d love for you to share a recipe too!

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6 thoughts on “Sunday Supper {Chicken Pot Pie}

  1. Thank you for sharing. I just received my copy I ordered thru Thriftbooks. I cant wait to try the Chicken Pot Pie. Would love to know your other favorites! It’s on my nightstand to start reading cover to cover. Have a great day.

    1. Oh yay!! I love the creme de menthe brownies so much as well. I’ll take a pic of what she wrote inside, which has all of my favorites.

  2. If you aren’t using the puff pastry (just the filling), would you still put it in the oven or would it be done after the stove?

  3. This sounds fabulous. Having never used puff pastry before, do you just thaw it and then lay it on top of the pot pie mixture or do you prep it by brushing each sheet with butter before placing it on top? Thanks for clarifying.

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