Real California Recipes Cookbook
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Chicken & Veggie Winter Pot Pie
Recipes
Ingredients:
– 1/3 cup Real California unsalted butter
– 1 yellow onion, chopped
– 2 stalks celery, chopped
– 2 carrots, cut into 1/4-inch-thick slices
– 2 medium yellow potatoes, cut into 1/2-inch cubes
– 2 teaspoons chopped fresh thyme, plus more for garnish
– Kosher salt and freshly ground black pepper, to taste
– 1/3 cup all-purpose flour
– 2 cups low-sodium chicken broth
– 1 cup Real California whole milk
– 2 cups shredded rotisserie chicken
– 1 1/2 cups shredded Real California Monterey Jack cheese
– 1 cup frozen peas
– 1 sheet frozen puff pastry, thawed
– 1 large egg, lightly beaten
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Directions:
Prep time: 15 minutes
Cook time: 33 minutes
Preheat oven to 400°F. Melt butter in a large 12-inch cast-iron skillet over medium heat.
Stir in onions, celery, carrots, potatoes and thyme and cook until vegetables start to soften, about 3 to 4 minutes. Season with salt and pepper, to taste. Stir in flour, and cook until no lumps remain, about 1 minute. Stir in broth and milk and simmer, stirring occasionally, until sauce thickens, about 8 to 10 minutes. Season with additional salt, to taste. Stir in chicken, cheese and peas and remove from heat.
On a lightly floured work surface, cut pastry into a 12-inch circle. Place puff pastry on top of chicken mixture and brush with egg.
Transfer to oven and bake until top is golden-brown and vegetables are fork-tender, about 15 to 18 minutes. Garnish with additional thyme and serve.
Yield: 6 servings
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© 2025 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2025 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.