Chicken Pot Pie with a Twist
Elevate your comfort food game with this irresistible Chicken Pot Pie with a Twist! Featuring tender chunks of cooked chicken breast and a medley of colorful frozen vegetables, this hearty dish is smothered in a luscious, herb-infused sauce made with chicken broth, heavy cream, and a touch of thyme. What sets this pot pie apart is its golden, flaky topping made from versatile refrigerated croissant dough, offering a fun and delicious departure from traditional pie crusts. With just 20 minutes of prep and minimal effort, this recipe is perfect for busy weeknights or cozy family dinners. Serve up this crowd-pleasing classic reinvented for a dish that’s as enticing as it is easy to make. Keywords: chicken pot pie, croissant dough topping, comfort food recipe, quick dinner ideas, family-friendly meals.
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Recipe Information
Ingredients
- 2 cups Cooked chicken breast
- 2 cups Frozen mixed vegetables (peas, carrots, green beans, and corn)
- 4 tablespoons Unsalted butter
- 0.25 cup All-purpose flour
- 2 cups Chicken broth
- 0.5 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Dried thyme
- 1 can Refrigerated croissant dough
- 1 large Egg
- 1 tablespoon Water
Instructions
Preheat your oven to 375°F (190°C).
Shred the cooked chicken breast into bite-sized pieces and set aside.
In a large saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for about 2 minutes, stirring constantly, to create a roux.
Slowly pour in the chicken broth while whisking to avoid lumps. Then add the heavy cream, salt, black pepper, garlic powder, and dried thyme. Let the sauce simmer for 5 minutes until it thickens.
Stir the cooked chicken and frozen mixed vegetables into the sauce. Remove the mixture from the heat and set it aside to cool slightly.
Transfer the chicken and vegetable filling into a 9-inch pie dish, spreading it out evenly.
Unroll the croissant dough and arrange it over the pie dish to cover the filling completely. Trim any excess dough and press the edges to seal.
In a small bowl, whisk together the egg and water to create an egg wash. Brush this mixture over the top of the dough for a shiny, golden finish.
Use a sharp knife to cut small slits into the dough to allow steam to escape while baking.
Bake the pot pie in the preheated oven for 25–30 minutes, or until the croissant dough is puffed and golden brown.
Let the chicken pot pie cool for 10 minutes before serving. Enjoy this twist on a classic comfort food!
Nutrition Facts
Calories |
490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 33% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 835 mg | 36% | |
| Total Carbohydrate | 28.9 g | 11% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 5.3 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 50 mg | 4% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 457 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
