Easy Chicken Pot Pie
A classic comfort food, this easy chicken pot pie combines tender chicken and fresh vegetables in a rich, creamy sauce, all crowned with a golden, flaky puff pastry crust. Perfect for a cozy family dinner.
Ingredients
- 2 cup cooked chicken shredded or diced (rotisserie chicken works great)
- 1 tbsp olive oil
- 1 cup chopped onion
- 1 cup diced carrots
- 1 cup diced celery
- 0.5 cup frozen peas
- 0.5 cup frozen corn
- 0.5 cup all-purpose flour
- 2 cup chicken broth
- 0.5 cup milk whole or 2%
- 1 tsp dried thyme
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 sheet puff pastry thawed
- 1 large egg beaten (for egg wash
Instructions
- Preheat oven to 400°F (200°C).
- In a large skillet or oven-safe pot, heat olive oil over medium heat. Add onion, carrots, and celery; cook until softened, about 5-7 minutes.
- Stir in flour and cook for 1 minute, stirring constantly.
- Gradually whisk in chicken broth and milk until smooth. Bring to a simmer, stirring until the sauce thickens.
- Stir in cooked chicken, frozen peas, frozen corn, thyme, salt, and pepper. Remove from heat.
- Pour the filling into an oven-safe pie dish or leave it in the skillet if it's oven-safe.
- Carefully unroll the puff pastry sheet over the filling, trimming any excess and crimping the edges to seal. Cut a few slits in the top for steam to escape.
- (Optional) Brush the top of the pastry with beaten egg for a golden crust.
- Bake for 25-30 minutes, or until the pastry is golden brown and puffed, and the filling is bubbly.
- Let stand for 5-10 minutes before serving.
Notes
For extra flavor, use homemade chicken broth. Rotisserie chicken saves time. Adjust vegetables based on what you have on hand, such as peas, corn, or green beans. Serve with a simple green salad for a complete meal.