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To-Die-For Chicken Pot Pie

To-Die-For Chicken Pot Pie

This To-Die-For Chicken Pot Pie is a comforting classic that combines tender chicken and vegetables in a creamy sauce, all encased in a flaky pastry.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts about 1 lb
  • 1 cup carrots, diced
  • 1 cup peas
  • 1 cup celery, diced
  • 3 tablespoon unsalted butter divided
  • ¼ cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • ½ cup heavy cream
  • 1 package puff pastry sheets 17.3 oz

Equipment

  • skillet
  • Baking Dish
  • whisk

Method
 

  1. Preheat oven to 400°F (200°C). Spray a baking dish with nonstick cooking spray.
  2. In a skillet over medium heat, melt 2 tablespoon butter. Season chicken with salt and pepper; cook until no longer pink (5-7 minutes). Remove from heat and dice.
  3. In the same skillet, add remaining butter, then carrots, celery, and peas. Cook until soft (about 5 minutes). Stir in flour to create a roux.
  4. Gradually whisk in chicken broth until smooth; add heavy cream and stir until thickened (about 5 minutes).
  5. Mix diced chicken into the sauce; let simmer on low heat.
  6. Roll puff pastry over the filling in the baking dish. Cut slits on top for ventilation and crimp edges.
  7. Bake for 25–30 minutes or until golden brown.

Nutrition

Serving: 1sliceCalories: 420kcalCarbohydrates: 35gProtein: 20gFat: 22g

Notes

Feel free to customize the filling with other vegetables or proteins like turkey or mushrooms.

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