Super Simple Chicken Pot Pie
Experience comfort food at its finest with this Super Simple Chicken Pot Pie, a hearty, family-friendly dish that's ready in under an hour! This recipe combines tender shredded chicken, a medley of vibrant frozen vegetables, and a creamy, thyme-infused sauce, nestled beneath a golden, flaky puff pastry crust. Perfect for busy weeknights or casual gatherings, this classic pot pie skips the hassle with a store-bought puff pastry topper and a quick, no-fuss preparation. With just 20 minutes of prep time and a rich filling brought to life by a velvety homemade roux, this dish offers a satisfying balance of flavor, texture, and convenience. Serve this savory pie straight from the oven for a warm, inviting meal that’s guaranteed to be a crowd-pleaser.
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Recipe Information
Ingredients
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1 cup Milk
- 2 cups Cooked chicken breast, shredded
- 2 cups Frozen mixed vegetables (peas, carrots, corn, and green beans)
- 1 teaspoon Dried thyme
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 sheet Store-bought puff pastry, thawed
- 1 Egg, beaten
Instructions
Preheat your oven to 400°F (200°C).
In a large saucepan, melt the butter over medium heat.
Stir in the flour and cook for about 1 minute to form a roux.
Slowly whisk in the chicken broth and milk, ensuring there are no lumps. Cook and stir until the mixture thickens, about 3-5 minutes.
Add the shredded chicken, frozen mixed vegetables, dried thyme, salt, and pepper to the saucepan. Stir until everything is well combined and heated through.
Pour the chicken and vegetable mixture into a 9-inch round pie dish or similar oven-safe baking dish.
Roll out the thawed puff pastry slightly on a lightly floured surface, if necessary, to fit over the pie dish. Lay it over the filling, tucking in the edges.
Brush the top of the puff pastry with the beaten egg for a golden finish. Use a sharp knife to cut a few small slits in the pastry to allow steam to escape.
Place the pie dish on a baking sheet (to catch any drips) and bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown.
Remove from the oven and let the pot pie cool for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 950 mg | 41% | |
| Total Carbohydrate | 47.1 g | 17% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 7.5 g | ||
| Protein | 49.9 g | 100% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 134 mg | 10% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 759 mg | 16% | |
*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.
