Easy Weeknight Winner: Chicken Pot Pie With Puff Pastry

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This isn’t your grandma’s chicken pot pie. It’s simpler, faster, and bursting with flavor, all thanks to the magic of puff pastry. Perfect for a weeknight dinner or a cozy weekend meal, this recipe is sure to become a family favorite.

Why You’ll Love This Recipe

Creamy Chicken Pie Recipe
Creamy Chicken Pie Recipe

Simple Ingredients: No fancy ingredients needed! You can likely find everything you need in your pantry already.

  • Quick and Easy: This recipe comes together in under an hour, making it perfect for busy weeknights.
  • Flavorful and Comforting: The combination of tender chicken, creamy vegetables, and flaky puff pastry is pure comfort food magic.
  • Adaptable: Don’t like peas? No problem! Feel free to customize the vegetables to your liking.

  • Ingredients

    1 tablespoon olive oil

  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 cup frozen peas
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup all-purpose flour
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1 sheet frozen puff pastry, thawed

  • Instructions

    1. Sauté the Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for an additional minute, until fragrant.

    2. Brown the Chicken: Add the chicken pieces to the pot and cook until golden brown on all sides.

    3. Add Vegetables and Spices: Stir in the carrots, celery, peas, thyme, rosemary, salt, and pepper. Cook for 2-3 minutes, or until the vegetables begin to soften.

    4. Thicken the Sauce: Sprinkle the flour over the vegetables and chicken, stirring to coat. Cook for 1 minute, then slowly whisk in the chicken broth. Bring to a simmer and cook for 5 minutes, or until the sauce thickens slightly.

    5. Stir in Cream: Stir in the heavy cream and heat through. Taste and adjust seasonings with additional salt and pepper, if desired.

    6. Assemble the Pie: Preheat your oven to 400°F (200°C). Transfer the chicken mixture to a 9-inch pie dish. Unfold the puff pastry sheet and roll it out slightly to fit the pie dish. Drape the puff pastry over the top of the pie dish, crimping the edges to seal.

    7. Bake the Pie: Cut a few slits in the top of the puff pastry to allow steam to escape. Brush the pastry with a little milk or egg wash for a golden brown crust (optional). Bake for 20-25 minutes, or until the puff pastry is golden brown and flaky.

    8. Cool and Serve: Let the pie cool for at least 10 minutes before serving. Enjoy warm!

    Nutrition Facts

    (Serving size: 1 slice)

    Calories: 500

  • Fat: 25g
  • Saturated Fat: 10g
  • Cholesterol: 70mg
  • Sodium: 500mg
  • Carbohydrates: 50g
  • Fiber: 3g
  • Sugar: 5g
  • Protein: 30g

  • Please note: These are approximate nutrition facts and may vary depending on the ingredients you use.

    Conclusion

    This simple chicken pot pie is a delicious and satisfying meal that’s perfect for any occasion. The flaky puff pastry crust and creamy filling are sure to please everyone at the table. Plus, it’s easy to customize with your favorite vegetables and herbs. So next time you’re looking for a quick and easy weeknight dinner, give this recipe a try!

    FAQs

    1. Can I use a different type of pastry?

    Yes, you can! You can use refrigerated pie dough instead of puff pastry. Just be sure to pre-bake the crust for 10 minutes before adding the filling.

    2. Can I make this recipe ahead of time?

    Yes, you can! Assemble the pie completely and refrigerate it for up to 24 hours before baking. When ready to bake, simply preheat your oven and bake the pie according to the instructions.

    3. How can I make this recipe vegetarian?