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Easy Chicken Pot Pie

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This easy chicken pot pie recipe is the ultimate comfort food with a creamy, savory filling packed with tender chicken and veggies, all topped with a flaky puff pastry crust. It comes together quickly using rotisserie chicken and frozen vegetables, making it a perfect weeknight dinner!

Ingredients

Units Scale
  • 3 tablespoons butter
  • 1 small yellow onion, diced
  • 6 cloves garlic, minced
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon garlic powder
  • 3 tablespoons all-purpose flour
  • 1.5 cups chicken broth
  • 3/4 cup heavy cream
  • 2 cups frozen carrots and peas
  • 2 cups shredded rotisserie chicken
  • 1 sheet puff pastry, thawed
  • 1 egg
  • Kosher salt
  • fresh cracked pepper
  • fresh chopped parsley for garnish

Instructions

  1. Preheat your oven to 400°F.
  2. In a large skillet, melt butter over medium heat. Add onion and a couple large pinches of salt and pepper. Cook, stirring frequently for about 4 minutes.
  3. Add garlic, Italian seasoning, rubbed sage, and garlic powder. Cook, stirring frequently for 1 minute.
  4. Add flour and cook for 1 minute, stirring frequently.   
  5. Slowly stir in chicken broth, scraping the yummy bits off the bottom of the pan. Stir in heavy cream.
  6. Stir in frozen peas and carrots and shredded chicken. Season to taste with salt and pepper. 
  7. Turn heat to medium-high and bring to a simmer. Reduce heat and simmer gently for 3-5 minutes until the sauce thickens slightly. Stir occasionally. 
  8. Transfer the filling to a deep dish 11.5 inch deep dish pie pan, a large saute pan, or a 9×13 white baking dish.
  9. Unroll puff pastry on a lightly floured surface. Use a pizza cutter to slice puff pastry into 2″ squares. 
  10. Layer the puff pastry squares over the pot pie starting around the edge and working towards the center, overlapping the pieces slightly until you’ve used all of them. 
  11. Beat egg with a splash of water. Brush the puff pastry with egg wash.
  12. Bake for 25-30 minutes, or until the puff pastry is golden brown and flaky.
  13. Let the pot pie cool for 5–10 minutes before serving. Enjoy!
  14. If you loved this recipe, please leave a 5-star rating and review below!

Equipment

Notes

    • Keep the puff pastry cold. Cold puff pastry bakes up flakier so keep it in the fridge until you’re ready to slice it up and put it on top of the pot pie.
    • Use a pizza cutter to easily slice the puff pastry into little squares.
    • Make it vegetarian by swapping the chicken for chickpeas or extra vegetables.
    • Tent the pot pie with foil if the top is browning too quickly. Although the filling is cooked through, you want to make sure it’s nice and warm in the middle.
    • To see if the pie is warmed through, gently insert a butter knife into the middle of the pie for a few seconds. If the knife is warm when it comes out (be careful – it might be hot!) then you know the pie is warm in the middle.

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Nutrition

Find it online: https://midwestfoodieblog.com/easy-chicken-pot-pie-recipe/