Chicken Pot Pie
Chicken Pot Pie is the ultimate comfort food, perfect for chilly evenings or family gatherings. With its golden, flaky crust and creamy filling packed with tender chicken and vibrant vegetables, this dish will envelop you in warmth and nostalgia. Not only is it easy to prepare, but it also offers endless variations to suit your tastes. Whether enjoyed on a cozy night in or at a festive gathering, this Chicken Pot Pie is sure to become a beloved staple in your home.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 medium carrots, thinly sliced
- 1 cup frozen peas
- 1 medium yellow onion, diced
- 2 tbsp unsalted butter
- 1/3 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1/2 cup heavy cream or milk
- 2 sheets puff pastry (thawed)
- 1 tsp fresh thyme (or dried)
- 1 tbsp fresh parsley (chopped)
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C).
- Melt butter in a large pot over medium heat. Add diced chicken and cook until golden brown (5-7 minutes).
- Sauté onions and carrots until onions are translucent (about 5 minutes).
- Stir in flour and cook for another minute.
- Gradually add chicken broth while stirring until thickened (3-5 minutes). Add cream/milk.
- Mix in peas and herbs; season with salt and pepper.
- Transfer filling to a baking dish, cover with puff pastry, seal edges, and cut slits for steam.
- Bake for 25-30 minutes until the crust is golden brown.
- Let cool for 10 minutes before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Use rotisserie chicken for quicker prep. Feel free to swap in other vegetables like corn or green beans. Store leftovers in an airtight container for up to three days.