Description
Puff pastry chicken pot pie is the ultimate comfort food, combining a golden, flaky crust with a creamy filling of tender chicken and vibrant vegetables.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 medium carrots, diced
- 1 cup frozen peas
- 1 medium onion, chopped
- 2 stalks celery, diced
- 2 sheets puff pastry (thawed)
- 1 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 1 tsp dried thyme
- Salt and pepper to taste
- Egg wash (1 egg + 1 tbsp water)
Instructions
- Preheat oven to 400°F (200°C) and grease a baking dish.
- Cut chicken into bite-sized pieces, season with salt and pepper, and cook in a skillet over medium-high heat until golden brown (5-7 mins).
- Add onion, carrots, celery, and garlic; sauté until tender (about 5 mins).
- Stir in chicken broth and heavy cream; simmer for an additional 5 minutes until thickened.
- Pour mixture into the baking dish, cover with puff pastry sheets, seal the edges, and brush with egg wash.
- Bake for 25-30 minutes until golden brown.
Notes
- This dish is perfect for cozy nights in or impressing guests at dinner parties.
- Feel free to customize the vegetables based on your preference.
- Serve hot for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 90mg