Great comfort food for family and friends to enjoy.
2 TB. Olive oil
½ lb. sliced mushrooms
1 cup frozen peas
4-5 chopped carrots or 1-½ -cup baby carrots pre-washed, cut in bite-size pieces
2 green onions/scallion chopped if you have them
1 rotisserie chicken- all meat removed and cut into bite size chunk (or about 2 -3 cups cooked chicken meat)
2 TB. Butter
2 TB. Flour
1,14.5 oz. can reduced sodium chicken broth
¼ cup 1% milk
1 tsp. dried tarragon
Salt and pepper, to taste
1 sheet Pepperidge Farm Puff Pastry, found in freezer section, defrosted
1 TB. Melted butter
- Preheat oven to 350 degrees.
- In large skillet over medium heat, add oil, mushrooms and carrots and cook for about 3-4 minutes, stirring occasionally, pour off excess liquid.
- While veggies are cooking, toss chicken into 9 x 13 casserole dish.
- Add cooked veggies to chicken and add in frozen peas.
- In same skillet, add 2 TB butter over medium heat until melted, then add flour, and stir to blend. Slowly add chicken broth. Using a whisk or folk, blend while the sauce thickens. Add milk and tarragon and continue to stir. Cook until sauce is consistency of gravy. Add to casserole dish and blend well with chicken and veggies.
- Spread out puff pastry over casserole, cutting as necessary to cover mixture. Brush top of crust with melted butter and place in oven.
- Bake for about 30-40 hour-until top is light brown and crispy.
8 replies on “Chicken Pot Pie“
Mmm! We had this for dinner tonight and it was YUMMY! I actually used skim milk rather than 1% and sprayed the top of the puff pastry with my Misto sprayer filled with olive oil, it looked as delicious as it tasted! Thank you Kate, another keeper!
Yes…gotta love chicken pot pie. 🙂
Thank you for such a great resource in your website. Is this chicken pot pie fodmap friendly?
Alissa, the older recipes on my blog are NOT FODMAP friendly. The chicken pot pie has wheat, peas, mushrooms and regular chicken broth so is not suitable…but… Certainly you could adapt this recipe to lower FODMAP or FODMAP friendly by using an appropriate GF pie crust. Whole foods GF bakehouse crust is suitable on the low FODMAP diet. You can use homemade chicken broth, delete the mushrooms, use brown rice flour to thicken homemade broth etc… It’s one of my favorite family friendly recipes.
Hi Riley, YOU found a very old recipe that was on my original blog–this recipe is featured as a NON-FODMAPrecipe. Please click low FODMAP recipes when searching for suitable recipes! There are very few FODMAP containing recipes on my blog…sorry you stumbled onto this one.
I DID type in FODMAP recipes for chicken pot pie, and this recipe popped up, Kate. As I read it, I knew it had to be a non-FODMAP recipe. Would be really confusing if I hadn’t done my FODMAP research.
Thanks for the feedback, Karen. We are working on managing content and dropping all non-fodmap recipes–it is a process as my blog was not intended initially to serve the low FODMAP crowd. I created content –due to popular demand–and hope you have found it useful.
Thank you for this recipe – I used King Arthur Flour Baking Mix to make biscuits for the topping. It turned out wonderfully!