Easy Kosher Chicken Pot Pie

Chicken pot pie
Alexandra Grablewski / Getty Images
Ratings (13)
  • Total: 55 mins
  • Prep: 15 mins
  • Cook: 40 mins
  • Yield: 1 pie (serves 6-8)

Chicken pot pie is a hearty autumn or winter meal that never fails to please. When it exits the oven, golden brown and steaming, it always elicits happy anticipation from my family.

Along with being a crowd pleaser, this recipe is incredibly easy to make. The key is the frozen puff pastry dough, which cuts the preparation time down significantly (just be sure to choose kosher frozen puff pastry dough, which obviously is not kosher for Passover, but will work fine throughout the rest of the year).

This recipe is also a great way to use cooked chicken you have left over from making soup—in fact, the pot pie goes well with the soup in a meal (providing you don't think that's too much chicken all at once).

Pareve margarine and non-dairy creamer make it possible for a creamy chicken pie to be kosher. When purchasing margarine, there are several brands that are pareve; look for Fleischmann's margarine in original or light, salted or unsalted or Smart Balance (all products except for Spreadable Butters and Buttery Burst Spray).

It's not a margarine, but you also could consider trying Earth Balance—all Earth Balance spreads and baking sticks are made from a proprietary blend of vegetable oils and are OU Kosher and pareve, along with being vegan and gluten-free. In fact, the brand has developed a bit of a following among those who have soured on traditional margarine.

Serve this kosher chicken pot pie for Shabbat lunch or a Sukkot holiday meal.

Ingredients

  • 2 Tbsp. margarine (pareve)
  • 1 onion chopped
  • 2 Tbsp. flour
  • 1 tsp. salt
  • 1 tsp. freshly ground black pepper
  • 1 1/2 cup chicken broth
  • 1 cup non-dairy creamer
  • 2-2 1/2 cups cooked chicken cubed
  • 10 oz. bag of frozen peas and carrots
  • puff pastry dough (kosher), defrosted

Steps to Make It

  1. Preheat oven to 375°F (190°C).

  2. Melt margarine, and sauté onion until golden.

  3. Blend in flour, salt, pepper. Cook over low heat for one minute.

  4. Stir in chicken broth and creamer. Stir until thickened and bubbling.

  5. Stir in chicken and vegetables. If more liquid is needed, add more soup or creamer. Adjust seasonings according to taste.

  6. Pour mixture into casserole dish.

  7. Roll out enough to dough to cover the top of the dish. Place dough over the mixture and adhere to the sides of the dish. Brush dough with beaten egg. Puncture the dough with a fork in several places so steam can escape.

  8. Bake at 375°F (190°C) for 35-40 minutes or until golden brown.