Simple, Homemade, Cream of Soup Free Chicken Pot Pie!
Chicken Pot Pie is a family favorite around my place. My mothers recipe used lots of cream of soups and biscuits. To me the biscuits came out dry and the soups make it slimy. Things I personally can’t stand. So I went to the drawing board to try and make it better. With some family taught secrets from being taught to make grease gravy and my best friend Megan suggested Puff Pastry I think I succeeded. Plus, the family very much approved of the revamp.
Bonus! It’s super easy to throw the filling together, bake some biscuits and have a deconstructed chicken pot pie!
Baking the biscuits separately they don’t get dried out.
- The Butter and Flour will make a delicious base.
- Add the milk and sometimes it clumps up like the first photo. Sometimes, it is a smooth as a soup. It comes down to heat regulation. Either way it will turn out!
- Boil the sauce until it starts to thicken. Then add all of your yummy fillings to the sauce.
- Then add my “secret” spices. Nutmeg and Cinnamon. Yes you read that right. Just don’t go over board. You can always add more.
- Remember to taste for salt and pepper too!
- To bake you will start with blind baking the bottom pastry. I roll it out, poke it to death with a fork, and cover with foil. If you use box, pre-made puff pastry the foil will stick and you don’t have to worry about baking weights!
- Once baked, add the filling, add the top, bake until golden brown. You just want to cook the pastry since the filling is fully cooked!
Now. ENJOY!! I hope you love this recipe as much as my family does.
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Chicken Pot Pie
- 4 Tbsp Butter
- 4 Tbsp Flour
- ½ Cup Milk
- 3 Cups Chicken Broth
- 12 Oz Frozen Bell Pepper & Onion Mix See notes for substitutions
- 12 Oz Frozen Mixed Vegetables See notes for substitutions
- 2 Cup Sliced Button Mushrooms One 8 oz package of pre-sliced
- 1 Pound Shredded Chicken I use a whole rotisserie chicken
- 1½ Tbsp Salt More or less to taste
- 1½ Tbsp Pepper More or less to taste
- ¼ Tsp Nutmeg
- ¼ Tsp Cinnamon
- 2 Sheets Puff Pastry One package usually comes with two⅓
- Preheat your oven to 400°F and grease a 9×13 baking dish. I use a glass dish. If you use a metal dish you puff pastry could cook up to 5 minutes faster.
- In a medium sauce pan melt the butter and whisk in the flour. Cook on medium low for 5-10 minutes until it darks a touch and the flour cooks through. (The raw flour taste will go away.)
- Once this is done, add roughly ¼ Cup of milk and whisk well. Add the other ¼ cup of milk and whisk well. It should form a loose dough. Slowly add 3 cups of Chicken Broth whisking constantly to avoid lumps. Add ½-1 Tbsp each of salt and pepper to taste (it will depend on your butter and broth)Turn up the heat to medium, stirring occasionally.
- While that is cooking sauté the onion & bell pepper mix with the frozen vegetables mixture. Once they are defrosted for the most part add the mushrooms and cook until soft.
- While the broth mixture is cooking and vegetables are softening line the bottom of your 9×13 baking sheet with a sheet of puff pastry. Poke lots of holes in it with a fork and then line it with foil. (Foil sticks slightly to the dough and prevents it from rising to much) Cook for 8-10 minutes: just until the dough dries out. You don’t want to brown it to much at this stage.
- When the Broth mixture comes to a boil, boil for 5-10 minutes until it STARTS to thicken. Add in the shredded chicken and the vegetables mixture and mix well. Taste for salt and pepper. I had to add another Tablespoon, but it is important for YOU to TASTE it. It will highly depending on your butter, broth, and pre-cooked Chicken.
- Add the cinnamon and nutmeg into the mixture. Mix well. Taste for salt and pepper one more time. It’s the last chance before assembly.
- Once the puff pastry is dried out some. Pull it out of the oven and cover in the chicken, vegetables mixture. Then top it with the other sheet of puff pastry.
- Bake in the oven for 10-15 minutes. Just until the top puff pastry crust is cook through and golden. The chicken and veggies are already fully cooked so you don’t have to worry about them to much.
- To replace the frozen Bell Pepper & Onion mix you can use 2-Bell Peppers and 1-Onion
- The frozen veggie mix I use is: Peas, Carrots, Green Beans, Corn. You can use 1/3 of a cup of each vegetable: frozen or fresh.