Description
Indulge in the heartwarming flavors of this chicken pot pie, featuring a flaky crust that cradles tender chicken and vibrant vegetables in a creamy sauce. Perfect for family gatherings or cozy weeknight dinners, this recipe is sure to create lasting memories with every savory bite.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 cups frozen mixed vegetables (carrots, peas, corn)
- 1 cup heavy cream
- 1 cup chicken broth
- 2 sheets puff pastry (thawed)
- 1 medium onion (chopped)
- 3 garlic cloves (minced)
- 1 tsp dried thyme
- Salt and pepper to taste
- Egg wash (optional)
Instructions
- Preheat your oven to 400°F (200°C) and lightly spray a baking dish with nonstick cooking spray.
- In a skillet over medium heat, sauté chopped onions until translucent (about 5 minutes). Add minced garlic and cook for another minute.
- Add diced chicken to the skillet; season with salt and pepper. Cook until golden brown and no longer pink (7-10 minutes).
- Stir in frozen mixed vegetables, heavy cream, chicken broth, and dried thyme. Simmer until thickened.
- Roll out puff pastry sheets over the filling, sealing edges tightly. Cut slits for steam vents.
- Brush with egg wash if desired, then bake for 25-30 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 420
- Sugar: 3g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 85mg