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Puff Pastry Chicken Pot Pie

A warm and flaky chicken pot pie filled with savory chicken, creamy sauce, and colorful vegetables, perfect for cozy family dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb cooked chicken, shredded Use leftover or rotisserie chicken.
  • 1 cup frozen mixed vegetables (like carrots, peas, and corn) You can use fresh vegetables if preferred.
  • 1 cup chicken broth Low-sodium broth is recommended.
  • 1/2 cup cream or milk For a lighter dish, use yogurt or a plant-based alternative.
  • 1 onion, chopped Yellow or white onion works best.
  • 2 cloves garlic, minced Fresh garlic is preferred.
  • 2 tbsp butter For sautéing.
  • 1 tbsp flour To thicken the sauce.
  • to taste Salt and pepper Use according to preference.
  • 1 package puff pastry Thaw according to package instructions.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large skillet, melt the butter over medium heat. Add chopped onion and minced garlic, sauté until the onion is translucent (about 3-4 minutes).
  3. Sprinkle the flour over the sautéed onion and garlic; stir constantly for about a minute to create a roux.
  4. Slowly pour in the chicken broth and cream or milk, stirring continuously until the mixture thickens (about 5 minutes). Season with salt and pepper.
  5. Add the shredded chicken and frozen mixed vegetables to the sauce, stir well, and cook for an additional 2-3 minutes. Remove from heat.
  6. Roll out your puff pastry and place it in a pie dish or an oven-safe skillet. Pour the chicken mixture over it and cover with another layer of puff pastry.
  7. Seal the edges of the pie by crimping with a fork or fingers and cut vents on top for steam to escape.
  8. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffy.
  9. Let it cool for a few minutes before serving.

Notes

For a lighter dish, substitute cream with yogurt or a plant-based alternative. Handle puff pastry minimally to avoid a tough crust. Store leftovers in an airtight container for up to 3 days; freeze unbaked pot pie for up to a month.