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Easy Chicken Pot Pie Recipe with Puff Pastry

Easy Chicken Pot Pie

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6

Ingredients
  

  • 2 cups cooked shredded chicken Rotisserie chicken works great
  • 1 cup frozen peas Thawed
  • 1 cup diced carrots Peeled
  • 1 cup diced potatoes Peeled and parboiled
  • 1 sheet puff pastry Thawed according to package instructions
  • 1 tsp fresh thyme Chopped
  • 1 tbsp fresh parsley Chopped
  • 2 cups chicken broth Low sodium preferred
  • 0.5 cup heavy cream
  • 0.25 cup all-purpose flour
  • 0.25 cup butter Unsalted

Instructions
 

  • Preheat your oven to 400 degrees F (200 degrees C) and lightly grease a 9-inch deep-dish pie pan or baking dish.
  • Melt butter in a large skillet over medium heat. Whisk in the flour and cook for 1 minute to remove the raw flour taste.
  • Gradually whisk in the chicken broth and heavy cream until the mixture is smooth and begins to thicken.
  • Stir in the shredded chicken, peas, carrots, potatoes, thyme, and parsley. Simmer for 5 minutes until vegetables are tender.
  • Pour the warm filling into your prepared baking dish and gently place the puff pastry sheet on top, folding the edges inwards if needed.
  • Cut a few small slits in the center of the puff pastry to allow steam to escape during baking.
  • Bake for 20 to 25 minutes until the pastry is golden brown and puffed, and the filling is bubbly.
  • Remove from the oven and let the pot pie rest for 10 minutes before serving to allow the gravy to thicken.