Description
Indulge in the warmth and comfort of Chicken Pot Pie with Puff Pastry, a classic dish that brings joy to any table. This recipe features tender chicken simmered in a rich, creamy sauce, complemented by vibrant vegetables, all nestled under a flaky golden puff pastry crust. Whether it’s a cozy family dinner or a gathering with friends, this easy-to-make pot pie is sure to impress. Customize it with your favorite veggies or proteins for a personal touch. Serve it hot from the oven and delight in every delicious bite!
Ingredients
- 3–4 boneless skinless chicken breasts
- 2 sheets of thawed puff pastry
- 1 cup diced carrots
- 1 cup frozen peas
- 2 chopped celery stalks
- 1 cup low-sodium chicken broth
- 1/2 cup heavy cream
- Dried thyme, salt, and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a skillet, heat olive oil over medium heat and cook diced chicken until golden brown (about 6-8 minutes). Remove and set aside.
- In the same skillet, sauté carrots, celery, and frozen peas for about 5 minutes until slightly tender.
- Stir in chicken broth and heavy cream; add thyme, salt, and pepper. Simmer for about 5 minutes until thickened.
- Return cooked chicken to the skillet and mix well.
- Transfer mixture into a baking dish lined with one sheet of puff pastry; cover with another sheet cut for steam release. Bake for 25-30 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg
Keywords: For added flavor, consider using leftover rotisserie chicken or substituting vegetables based on what you have on hand—such as corn or green beans. To enhance richness, mix in some grated cheese before topping with puff pastry.