Easy Chicken Pot Pie with Puff Pastry

A spoonful of creamy chicken pot pie topped with puff pastry.

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.

Prep Time10

Cook Time1

Total Time1 10

Makes servings

Recipe from: Deanne Frieders | This Farm Girl Cooks

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.

Farm Girl Tips

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