Chicken Pot Pie
Warm up your evenings with this comforting Chicken Pot Pie, where tender chicken meets vibrant vegetables in a creamy sauce, all enveloped in a flaky puff pastry crust. This classic dish is not only delicious but also easy to prepare, making it perfect for busy weeknights or family gatherings. With each bite, you’ll experience a delightful blend of flavors that feels like home.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 cups boneless, skinless chicken breasts (diced)
- 1 cup fresh carrots (chopped)
- 1 cup frozen peas
- 2 celery stalks (chopped)
- 1 medium yellow onion (chopped)
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 sheets puff pastry
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and prepare a baking dish with nonstick spray.
- In a large skillet over medium heat, add olive oil and sauté onions, carrots, and celery until softened (about 5 minutes).
- Add diced chicken, season with salt and pepper, and cook until no longer pink (about 7 minutes).
- Stir in chicken broth and heavy cream; simmer until thickened (around 5 minutes).
- Mix in frozen peas and adjust seasoning if needed.
- Transfer filling to the prepared baking dish. Cover with puff pastry sheets, pressing edges down. Cut slits for steam release.
- Bake for 25 minutes or until golden brown.
Nutrition
- Serving Size: 1 slice (180g)
- Calories: 420
- Sugar: 4g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 85mg
Keywords: For added flavor, consider incorporating herbs like thyme or rosemary. Substitute chicken with turkey or use frozen mixed vegetables for convenience. Chill the butter before mixing into the dough for a flakier crust.