Description

Chicken pot pie with puff pastry is the ultimate comfort food, featuring a flaky, golden crust filled with a creamy mixture of tender chicken and vibrant vegetables. This satisfying dish is perfect for family dinners or cozy nights at home, bringing warmth and joy to your dining table.

Ingredients

Scale

3–4 boneless, skinless chicken breasts
2 sheets of puff pastry
2 medium carrots, diced
1 cup frozen peas
2 celery stalks, chopped
2 cups low-sodium chicken broth
1 cup heavy cream
1 teaspoon dried thyme
Salt and pepper to taste

Instructions

Preheat your oven to 400°F (200°C).
In a large skillet, melt butter over medium heat. Sauté chopped onions, celery, and carrots until softened (about 5 minutes).
Add diced chicken and chicken broth to the skillet; simmer until the chicken is cooked through (approximately 10 minutes).
Stir in heavy cream and dried thyme; allow the sauce to thicken slightly before adding frozen peas. Season with salt and pepper.
Roll out one sheet of puff pastry in a baking dish; pour in the filling and cover it with another layer of pastry. Crimp edges to seal.
Bake for 25-30 minutes or until golden brown on top.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (150g)
Calories: 450
Sugar: 3g
Sodium: 650mg
Fat: 28g
Saturated Fat: 14g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 20g
Cholesterol: 90mg

Keywords: - Use high-quality puff pastry for the best texture. - Customize the filling with your favorite vegetables or leftover meats. - Allow the pie to rest for 10-15 minutes before serving for easier slicing.