Puff Pastry Chicken Pot Pie
Puff Pastry Chicken Pot Pie is a comforting and delicious dish that combines tender chicken and fresh vegetables enveloped in a flaky, golden crust. This easy-to-make recipe is perfect for chilly evenings or when you’re in need of a hearty meal that delights the senses. With its creamy filling and beautiful presentation, it’s sure to impress family and friends alike!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 cups fresh mixed vegetables (carrots, peas, celery)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 package (17.3 oz) thawed puff pastry sheets
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and prepare a baking dish with nonstick spray.
- In a skillet over medium heat, cook the chicken for 6-8 minutes per side until fully cooked; let rest before shredding.
- Sauté diced onion in the same skillet for 3 minutes; add garlic and cook for another minute.
- Stir in chicken broth, heavy cream, and thyme; simmer for five minutes until slightly thickened.
- Combine shredded chicken and vegetables with the sauce; season with salt and pepper.
- Transfer filling to the baking dish, cover with puff pastry, seal edges, and cut slits for steam. Bake for 25-30 minutes or until golden brown.
Nutrition
- Serving Size: 1 slice (176g)
- Calories: 380
- Sugar: 3g
- Sodium: 560mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 80mg