Description
Savor the warmth of homemade Easy Chicken Pot Pie with Puff Pastry, filled with tender chicken, colorful veggies, and a creamy sauce nestled in a flaky, golden crust.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 cloves fresh garlic, minced
- 2 cups mixed vegetables (carrots, peas, corn)
- 1 cup heavy cream (or milk for a lighter version)
- 2 cups low-sodium chicken broth
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 sheets puff pastry
Instructions
- Preheat your oven to 400°F (200°C) and spray a baking dish with nonstick cooking spray.
- In a skillet over medium heat, cook seasoned chicken breasts until golden brown and cooked through (about 6-7 minutes per side). Let cool slightly before shredding or cubing.
- In the same skillet, sauté minced garlic and mixed vegetables until tender (about 5 minutes).
- Add chicken broth and heavy cream to the skillet. Stir in thyme and let simmer until thickened (about 5 minutes). Mix in shredded chicken until well combined.
- Spread half of the filling mixture into the prepared baking dish. Roll out one puff pastry sheet over the top and seal edges tightly. Pour in remaining filling mixture and top with another puff pastry sheet.
- Bake for approximately 25-30 minutes or until golden brown. Let rest for five minutes before serving.
Nutrition
- Serving Size: 1 slice (approximately 250g)
- Calories: 480
- Sugar: 4g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 85mg
Keywords: Feel free to swap out vegetables based on your preferences or what you have on hand. For added flavor, consider incorporating spices like rosemary or using leftover roasted chicken.