Description
This Chicken Pot Pie recipe delivers everything you crave from cozy, home-cooked comfort food. With flaky golden puff pastry on top and a creamy chicken and vegetable filling underneath, it’s a crowd-pleaser you can serve on weeknights or for guests. Easy dinner ideas like this one are perfect for cold days, holiday meals, or when you just want a no-fuss, hearty dish. Packed with tender chicken, carrots, peas, and a savory creamy sauce—this is the kind of food idea you’ll want to make again and again. Whether you’re after a healthy snack, easy recipe, or quick dinner, this one checks all the boxes.
Ingredients
1 ½ cups cooked shredded chicken
1 cup sliced carrots
¾ cup green peas
½ cup chopped onion
¼ cup unsalted butter
¼ cup all-purpose flour
1 ½ cups chicken broth
½ cup milk or cream
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)
Instructions
1. Melt butter in a large skillet and sauté chopped onions and carrots until tender.
2. Stir in flour and cook for 1 minute to form a roux.
3. Gradually whisk in chicken broth, then milk or cream; simmer until thickened.
4. Stir in shredded chicken, peas, salt, pepper, and thyme. Remove from heat.
5. Spoon filling into ramekins or a 9-inch baking dish.
6. Place puff pastry over top, trimming edges and cutting slits to vent.
7. Brush pastry with beaten egg.
8. Bake at 400°F for 25–30 minutes, or until golden and puffed.
9. Let cool slightly before serving.
Notes
Use all-butter puff pastry for the best flakiness and flavor.
To make ahead, freeze the assembled (unbaked) pies for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion (of 4)
- Calories: 470
- Sugar: 5g
- Sodium: 710mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 105mg