Easy Chicken Pot Pie with Puff Pastry
The comfort food classic, Easy Chicken Pot Pie with Puff Pastry Crust! It’s made simple with a creamy sauce, frozen vegetables and tender, flaky crust.
Servings: 6 servings
Calories: 682kcal
Equipment
Ingredients
- 4 Tablespoons unsalted butter
- 1 small yellow onion finely diced
- 1 12 ounce bag frozen mixed vegetables
- 3 teaspoons minced garlic
- ⅓ cup all-purpose flour
- 1 teaspoon fine sea salt
- 1 teaspoon ground black pepper
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon smoked paprika
- 1 ½ cups chicken stock
- 1 ¼ cups heavy cream
- 1 pound boneless skinless chicken breast cooked and diced
- 1 cup parmesan cheese shredded
- 1 frozen puff pastry sheet thawed
- 1 egg lightly beaten
Instructions
- Preheat the oven to 400° Fahrenheit. Prepare a 9x13 inch baking dish by lightly spraying with non-stick cooking spray. Set aside.
- In a 3 quart saucepan, melt the 4 Tablespoons unsalted butter over medium heat. Sauté 1 small yellow onion and 1 12 ounce bag frozen mixed vegetables until the onion is translucent and vegetables are tender, about 5 minutes. Reduce heat to medium-low and stir in the 3 teaspoons minced garlic. Cook for 1 minute.
- Add the ⅓ cup all-purpose flour, 1 teaspoon fine sea salt, 1 teaspoon ground black pepper, ½ teaspoon dried basil, ½ teaspoon dried thyme, ½ teaspoon dried rosemary, and ¼ teaspoon smoked paprika and stir to combine.
- Stir in the 1 ½ cups chicken stock and 1 ¼ cups heavy cream. Continue to cook, stirring occasionally, until the mixture thickens, about 5-7 minutes.
- Stir in the 1 pound boneless skinless chicken breastand 1 cup parmesan cheese. Spread the filling mixture into the prepared pan.
- Cut the thawed sheet of 1 frozen puff pastry sheet into squares and place them on top of the filling mixture, making sure to cover the filling entirely.
- Use a silicone brush or pastry brush to brush 1 egg over the top of the puff pastry. Bake for 40-45 minutes or until the puff pastry is golden brown and the filling is hot and bubbly.Let sit for 10-15 minutes before serving.
Notes
Make-Ahead & Freezer Tips
- Assemble, don’t bake, and cool completely in refrigerator.
- Cover tightly with plastic wrap + aluminum foil.
- Freeze up to 3 months in an airtight container.
- When baking from frozen: add 20–30 minutes; uncover last 10–15 min for golden top crust.
Storage & Reheating
- Refrigerator: 4 days in airtight container
- Reheat: Oven 350°F for 15–20 minutes until heated through
Nutrition
Serving: 1serving | Calories: 682kcal | Carbohydrates: 31g | Protein: 30g | Fat: 49g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 165mg | Sodium: 956mg | Potassium: 496mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1213IU | Vitamin C: 4mg | Calcium: 261mg | Iron: 2mg
