Chicken Pot Pie is not something that should be made with a can of soup. It deserves to be prepared truly from scratch. This Irish version is creamy and decadent. The chicken flavor comes from three sources and makes a robust pie. Of course, no Chicken Pot Pie would be as good without flaky puff pastry crust! My version of this classic is baked in single serve mason jars to make serving simple.
There are plenty of recipes where I do whatever it takes to get dinner on the table as quickly as possible. Let’s face it, we all have busy lives and nights that require simple, filling dinners. Chicken Pot Pie is not that kind of recipe. It is a labor of love!
The flavor profile in this dish is built with chicken thighs, chicken broth and chicken bouillon. The combination makes a meaty filling accented by veggies. Everyone inhales this savory dinner. Our friend’s toddler had some and refused to share it with the family dog, a dog she normally shares every single meal with. It is that good!
Meat is usually the most expensive part of dinner so I like to start at our local Grocery Outlet Bargain Market. I always find quality groceries at a great price. I can often find skinless boneless thighs for about $2 a pound which is a stock the freezer deal. They also had good prices on the cream, puff pastry, veggies and spices.
I have been shopping at Grocery Outlet since I was a little girl. In the 80s my mom’s food budget of $100 had to feed three of us for the month and Grocery Outlet was one of her favorite resources for doing just that!
Jonathan is always asking me if we can run in and see what might be on special this week. One time he found prosciutto for $1 a pack. Another time he stocked up on Dr. Pepper and Coke for less than $2 for 12 packs. I’ve mentioned before the epic freezer-filling when we found 3lb packs of Lit’l Smokies for $1 per package. Last month Jonathan loaded up on 12oz packs of filet of beef wrapped in bacon for just $2 per pack!
While we do stop in frequently, the best way to find out about new deals is to sign up for WOW alerts. They don’t send out very many e-mails so it is easy to stay on top of them. This week we will be stocking up on Campbell’s Chunky Soup for $1 a can and shrimp for just $6 a pound! You can check for the nearest location of your Grocery Outlet here. There are 226 locations primarily located in the Western US.
I hope this recipe becomes as popular a dinner in your home as it has in mine and that you enjoy making new discoveries at Grocery Outlet!
Tools In This Post: I adapted this recipe from the one used at a famous guest house in County Cook, Ireland. You can find the original in Myrtle Allen’s cook book.
If you enjoy hearty fall and winter recipes, you will also enjoy my Slow Cooker Pot Roast. It is something special!
Full Disclosure: I was paid by Grocery Outlet to create this recipe. I have been shopping there for most of my life and love what they do. My opinions are not for sale and are therefore my own. At Mirlandra’s Kitchen we only work with companies we absolutely love that we think you will love too! When I am paid for a recipe like this the money is used to cover the costs of maintaining this website. Grocery Outlet has also generously sponsored the giveaway described above today.
Irish Chicken Pot Pie
- 1 large carrot
- 1 average sized russet potato peeled and diced
- 3 stalks of celery minced
- 5 oz crimini mushrooms cut into quarters or eights
- 1 onion minced
- 1/3 cup Italian Flat Leaf parsley minced
- 1 lb boneless skinless chicken thighs
- 1 Tbsp. vegetable oil
- 3 Tbsp. butter
- 1 pinch salt
- 1/2 cup flour
- 3 cups chicken broth
- 2 tsp. chicken bouillon
- 1 tsp. black pepper coursely ground
- 1/4 tsp. white pepper
- 1 cup cream
- 2 sheets of puff pastry 1 box
- 3-4 Tbsp. melted butter for brushing pastry
- 11 mason jars 1/2 pint size wide mouth
Tip: I suggest reading through all the instructions before beginning.
Set the sheets of frozen puff pastry out to thaw on a floured board.
Cut carrot, potato and celery into small bite sized pieces. Place in a tall microwave safe bowl and add enough hot water to cover by about 2". Microwave on high for about 15-18 minutes or until the veggies are fork tender. Drain when cooked and set aside.
Meanwhile prepare the rest of the ingredients: Cut the mushrooms into eights. Set aside.
Peel the onion and dice it. Set aside.
Mince the parsley and set aside.
Wash the chicken. Trim any large chunks of fat off and discard. Cut into bite sized pieces. A kitchen scissors works well for this.
In a 10 cup capacity skillet (preferably cast iron) cook the chicken with some oil on medium-high, stirring frequently until the pieces are cooked through. Set aside in a bowl.
Preheat the oven to 400 F.
Add the butter, onions and pinch of salt to the skillet and cook on medium-high for about 3 minutes until golden, stirring frequently and adding oil as needed. Turn the heat down to medium. Add the mushrooms and cook an additional 3 minutes, stirring often.
Add the drained veggie mixture and the flour. Cook for 1 minute stirring continuously.
Stir in chicken broth, parsley, chicken, black pepper, white pepper and chicken bouillon. Bring to a boil stirring continuously and continue to cook until mixture has thickened slightly.
When the mixture has thickened, turn off the heat and stir in the cream. Taste and adjust salt and pepper as desired.
Use a mason jar to cut out rounds of puff pastry: Place the jar upside down on the pastry and press down firmly. Move the jar back and forth rapidly until a circle of pastry is cut out. Repeat until you have 11 circles.
Use a sharp knife to make an air slit in the pastry circles.
Use a measuring cup to scoop 2/3 cup of filling into each jar. Wipe any drips off the rims of the jars with a wet cloth. Top each filled jar with a circle of pastry. Brush the pastry with melted butter
Place jars in a large casserole dish (my big rectangular Pyrex is perfect) and fill the dish with water about 1" deep. This is the correct way to bake in mason jars.
Bake in a preheated oven for 25-30 minutes until the pastry is slightly brown and the filling is bubbly.
Serving Size: Children generally like to eat 1 jar. Teens and adults will eat up to 2 jars. I consider 11 jars to be enough to feed six people.
Baking Dish Choice: This can be made in pie plates. I suggest using two and baking for about 20-25 minutes. In my experience it is helpful to use a large cookie sheet pan to catch any drips.
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