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Puff Pastry Chicken Pot Pie

Puff Pastry Chicken Pot Pie

This Puff Pastry Chicken Pot Pie is a delightful blend of chicken and vegetables in a creamy sauce, all wrapped in a flaky crust, perfect for any meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts about 3-4 pieces
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 1 medium yellow onion diced
  • 1 cup frozen peas
  • 2 sheets puff pastry thawed
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1 tsp fresh thyme or 1/2 tsp dried thyme
  • Salt to taste
  • Pepper to taste

Equipment

  • baking dish
  • skillet

Method
 

  1. Preheat oven to 400°F (200°C) and grease a baking dish.
  2. In a skillet over medium heat, sauté onions, carrots, and celery until soft (about 5 minutes).
  3. Add chicken and broth; simmer until chicken is cooked through (approximately 10 minutes).
  4. Stir in heavy cream, thyme, salt, pepper, and peas; cook until slightly thickened (around 3 minutes).
  5. Pour filling into greased baking dish. Cover with puff pastry, cutting slits for steam.
  6. Bake for 25-30 minutes or until the crust is golden brown.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 28gProtein: 21gFat: 26g

Notes

Feel free to customize with leftover turkey or sautéed mushrooms and add herbs for extra flavor.

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