Description
This classic chicken pot pie combines tender chicken, hearty vegetables, and a creamy sauce encased in a flaky, golden pastry, perfect for cozy dining.
Ingredients
Scale
- 2 cups cooked chicken, diced
- 1 cup mixed vegetables (carrots, peas, corn, or green beans)
- 1/2 cup onion, chopped
- 3 cups chicken broth
- 1/2 cup milk
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 package puff pastry, thawed
Instructions
- Preheat your oven to 425°F (220°C).
- In a large skillet, melt the butter over medium heat. Add in the chopped onions and sauté until they are translucent.
- Sprinkle in the flour, garlic powder, thyme, salt, and pepper. Stir for about 1 minute to mix well.
- Gradually whisk in the chicken broth and milk, stirring constantly. Bring the mixture to a gentle simmer, cooking until it thickens.
- Stir in the cooked chicken and mixed vegetables until everything is well combined.
- Transfer your creamy filling into a pie dish and cover it with the thawed puff pastry, ensuring to seal the edges tightly.
- Cut a few slits in the top of the pastry to let the steam escape during baking.
- Bake in the preheated oven for 25-30 minutes or until the pastry is beautifully golden brown.
- Allow it to cool for a few minutes before serving.
Notes
For a golden top, brush the puff pastry with an egg wash before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg
Keywords: chicken pot pie, comfort food, easy recipe