Description
A comforting chicken pot pie filled with tender chicken and vegetables, topped with a flaky puff pastry crust.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 cup diced carrots
- 1 cup frozen peas
- 1 medium yellow onion, diced
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 2 teaspoons fresh thyme, chopped
- 2 teaspoons fresh rosemary, chopped
- 2 sheets store-bought puff pastry, thawed
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and spray a baking dish with nonstick cooking spray.
- In a skillet over medium heat, melt butter and sauté chicken breasts seasoned with salt and pepper until golden brown (about 6-7 minutes per side). Remove from pan to rest, then shred.
- In the same skillet, add more butter then sauté diced onions and carrots until softened (about 5 minutes).
- Stir in heavy cream along with shredded chicken and frozen peas. Add fresh herbs and simmer until well combined.
- Roll out one puff pastry sheet to fit your baking dish, fill with the mixture, then cover with another sheet sealing the edges.
- Cut slits in the top crust for steam release and bake for 25-30 minutes until golden brown.
Notes
- For a richer flavor, consider sautéing the chicken with a splash of white wine.
- You can substitute the chicken with leftover turkey for a Thanksgiving twist.
- Feel free to add more vegetables, such as corn or green beans.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 400
- Sugar: 2g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg