Description
A comforting chicken pot pie with a flaky puff pastry crust, tender chicken, and a creamy vegetable filling. Perfect for cozy family dinners or chilled evenings. The dish balances savory chicken, carrots, peas, and onions with a rich, homemade broth and cream. Minimal effort, maximum flavor.
Ingredients
2 sheets puff pastry (10 oz each, thawed)
3 cups cooked chicken (shredded or diced)
4 tablespoons unsalted butter
1 medium onion (finely chopped)
2 stalks celery (finely chopped)
2 large carrots (peeled and diced)
1/3 cup all-purpose flour
2 cups low-sodium chicken broth
1/2 cup heavy cream
1/2 cup frozen peas
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
Instructions
Preheat oven to 400°F (200°C)
Roll out one puff pastry sheet and press into a 9-inch pie dish
Set aside a small portion (1/3) of the pastry for decorations
In a large pan, melt butter over medium heat
Sauté onions, celery, and carrots until tender (5-7 minutes)
Sprinkle flour and stir to coat
Gradually whisk in broth until smooth
Stir in heavy cream, peas, salt, pepper, and thyme. Simmer 2-3 minutes
Add shredded chicken and mix until fully combined
Pour the filling into the pie crust
Roll out remaining puff pastry and cut into strips for a lattice top
Place the lattice over the filling and seal edges
Brush with milk or egg wash (optional for shine)
Bake for 25-30 minutes until golden and bubbly
If edges brown too quickly, cover with aluminum foil
Notes
Use rotisserie chicken for convenience
Ensure puff pastry is fully thawed before rolling
Add a pinch of paprika for a golden hue
Let the pot pie rest 5-10 minutes before slicing for cleaner portions
Store leftovers in an airtight container in the fridge for 3-4 days
- Prep Time: 30
- Cook Time: 40
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 1g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg