Chicken Pot Pie
Indulge in comfort food bliss with this classic Chicken Pot Pie recipe. Loaded with tender chicken, hearty vegetables, and a creamy sauce encased in a flaky puff pastry crust, this easy-to-make dish is the epitome of savory satisfaction
Prep time:
20 mins
Servings:
6
Cook time:
40 mins
Difficulty:
Intermediate
Total time:
60 mins
What you'll need
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 cup carrots, diced
- 1 cup potatoes, diced
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 package (17.3 oz) puff pastry sheets, thawed
Directions
STEP 1
Preheat the oven to 425°F (220°C)
STEP 2
In a skillet, melt butter over medium heat. Add carrots, potatoes, peas, and corn. Cook until vegetables are slightly tender
STEP 3
Stir in flour, salt, pepper, thyme, and rosemary until well combined
STEP 4
Gradually add chicken broth and milk, stirring constantly until the mixture thickens
STEP 5
Add cooked chicken to the skillet and mix well. Remove from heat
STEP 6
Roll out the puff pastry sheets on a floured surface to fit the casserole dish
STEP 7
Pour the chicken and vegetable mixture into an oven-safe casserole dish
STEP 8
Place the rolled-out puff pastry over the filling, pressing the edges to seal
STEP 9
Cut slits in the pastry to allow steam to escape
STEP 10
Bake for 30-35 minutes or until the pastry is golden brown and the filling is bubbly
Nutrition facts (per serving)
Calories:
450
Protein:
20g
Fat:
25g
Carbs:
35g
Fiber:
3g
Sugar:
2g
Sodium:
600mg