Description
Make a comforting Chicken Pot Pie using store-bought puff pastry for a wonderfully flaky crust. This recipe brings you that classic, home-style flavor without the fuss.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 cup chopped carrots
- 1 cup frozen peas
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 1 package (14.1 ounces) refrigerated puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large skillet, heat olive oil over medium heat. Sauté carrots, celery, and onion until soft, about 5 minutes.
- Stir in the flour and cook for 1 minute.
- Gradually whisk in the chicken broth until smooth. Bring the mixture to a simmer, stirring until thickened.
- Stir in the heavy cream, shredded chicken, peas, thyme, salt, and pepper. Cook until heated through. Remove from heat.
- Pour the filling into a 9-inch pie dish.
- Unroll the thawed puff pastry sheet. Place it over the filling, trimming and crimping the edges to seal. Cut a few slits in the top crust to allow steam to escape.
- Brush the top crust with the beaten egg wash.
- Bake for 25 to 30 minutes, or until the crust is golden brown and puffed.
- Let the pot pie rest for 10 minutes before serving.
Notes
- Using pre-cooked, shredded chicken saves significant time.
- For an extra crisp crust, chill the pie assembly for 15 minutes before baking.
- If your filling seems too thick, add a splash more broth or cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 4g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg