Description
Indulge in this comforting Easy Chicken Pot Pie with Puff Pastry, featuring a flaky crust and creamy filling brimming with tender chicken and vibrant vegetables—perfect for any occasion!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (diced)
- 2 cloves fresh garlic (minced)
- 2 medium carrots (chopped)
- 1 cup frozen peas
- 1 medium onion (chopped)
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- 2 sheets puff pastry (thawed)
Instructions
- In a skillet over medium heat, cook diced chicken breasts until golden brown, about 5-7 minutes. Season with salt and pepper.
- Add chopped onions and minced garlic; sauté until fragrant, about 2 minutes.
- Stir in chopped carrots and peas; mix well.
- Pour in chicken broth and heavy cream; bring to a gentle simmer while stirring frequently until slightly thickened, about 5 minutes.
- Adjust seasoning as needed.
- Preheat your oven to 400°F (200°C) and lightly spray a baking dish with nonstick cooking spray.
- Roll out puff pastry sheets into large squares.
- Pour filling into the prepared baking dish and cover with puff pastry. Seal edges by crimping or using a fork.
- Bake for about 25-30 minutes or until the crust is golden brown.
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 480
- Sugar: 6g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Customize by adding your favorite vegetables like green beans or corn. Use leftover rotisserie chicken for quicker preparation. Store leftovers in an airtight container for up to three days.