Chicken Pot Pie

Chockfull of chicken chunks, peas, carrots and onions, this family-satisfying pot pie uses pre-rolled puff pastry on top to make assembly faster. Brush the rim of the baking pan with beaten egg to ensure the pastry sticks to the pan.

Ingredients10

  • 1 tbsp (15 mL) PC 100% Pure Safflower Oil
    Safflower Oil
    In Cart

    PC Organics  Safflower Oil (500mL)

    Not available to
    shop online

  • 1 onion, diced
    Sweet Onion
    In Cart

    Sweet Onion

    $1.82 ea (est.)
    $3.95 / kg $1.79 / lb
  • 2 PC Blue Menu Air Chilled Boneless, Skinless Chicken Breasts
    Free From Air Chilled Chicken Breast Cutlet, Tray Pack
    In Cart

    President's Choice  Free From Air Chilled Chicken Breast Cutlet, Tray Pack

    $12.32 ea (est.)
    $28.64 / kg $12.99 / lb
  • 1/4 tsp (1 mL) each salt & freshly ground black pepper
    Ground Black Pepper
    In Cart

    Club House  Ground Black Pepper (39g)

    $5.49 ea
    $14.08 / 100 g
  • 2 tbsp (25 mL) All Purpose Flour
    All-Purpose Flour
    In Cart

    No Name  All-Purpose Flour (5kg)

    $5.99 ea
    $0.12 / 100 g
  • 1/2 cup (125 mL) low sodium chicken stock
    30% Less Sodium Chicken Broth
    In Cart

    Campbell's  30% Less Sodium Chicken Broth (900mL)

    $1.99 ea
    $0.22 / 100 mL
  • 1/2 cup (125 mL) 2% milk
    TruTaste 2% Milk
    In Cart

    Neilson  TruTaste 2% Milk (4L)

    Not available to
    shop online

  • 2 cups (500 mL) no name Frozen Peas & Carrots
    Peas and Carrots
    In Cart

    No Name  Peas and Carrots (750g)

    $3.29 ea
    $0.44 / 100 g
  • 1 egg, beaten
    Free Run Brown Eggs
    In Cart

    PC  Free Run Brown Eggs (12eggs)

    $5.69 ea
    $0.47 ea
  • 1 sheet PC Butter Puff Pastry
    Butter Puff Pastry
    In Cart

    President's Choice  Butter Puff Pastry (450g)

    $3.64 ea
    $0.81 / 100 g

Cooking Instructions

1

Preheat oven to 400°F (200°C).

2

In large saucepan, heat oil over medium heat; cook onions until soft, about 5 minutes. Stir in chicken pieces, salt and pepper; cook, stirring occasionally, until chicken is no longer pink, about 2 minutes. Add flour; cook, stirring, for 1 minute. Stir in stock and milk. Bring mixture to a boil, stirring. Remove from heat. Stir in frozen vegetables. Pour into 8-inch (2L) square glass baking dish. Brush beaten egg onto rim of baking dish. Place puff pastry over dish. Fold four corners of pastry back onto top so it does not overhang dish but completely covers filling. Brush top with beaten egg.

3

Bake in centre of oven until pastry is puffed and golden brown, about 25 minutes.
You will need
1 tbsp (15 mL) PC 100% Pure Safflower Oil
1 onion, diced
2 PC Blue Menu Air Chilled Boneless, Skinless Chicken Breasts
1/4 tsp (1 mL) each salt & freshly ground black pepper
2 tbsp (25 mL) All Purpose Flour
1/2 cup (125 mL) low sodium chicken stock
1/2 cup (125 mL) 2% milk
2 cups (500 mL) no name Frozen Peas & Carrots
1 egg, beaten
1 sheet PC Butter Puff Pastry
Chef's tip Substitute your favourite frozen mixed vegetables, or used leftover cooked vegetables.