Easy Chicken Pot Pie with Puff Pastry
Indulge in a classic comfort food experience with this incredibly simple chicken pot pie recipe. Featuring a creamy, savory filling packed with tender chicken and mixed vegetables, all crowned with a golden, flaky puff pastry crust, this dish is designed for minimal effort and maximum satisfaction. It’s a perfect weeknight meal that comes together quickly using common supermarket ingredients.
1Ingredients
- 2 cupsCooked chicken, shredded or diced
- 1.5 cupsFrozen mixed vegetables (peas, carrots, corn, green beans)
- 10.8 ouncesCream of chicken soup
- 0.5 cupMilk
- 0.5 teaspoonDried thyme
- 0.3 teaspoonSalt
- 0.1 teaspoonBlack pepper
- 1 sheetPuff pastry sheet, thawed
- 1 largeEgg, beaten (optional, for egg wash)
2Instructions
- 1
Preheat your oven to 400 F (200 C). Lightly grease a 9-inch pie dish or a similar sized baking dish.
⏱ 5 min - 2
In a large mixing bowl, combine the shredded or diced cooked chicken, frozen mixed vegetables, cream of chicken soup, milk, dried thyme, salt, and black pepper. Stir until all ingredients are well combined.
⏱ 5 min - 3
Pour the chicken and vegetable mixture into the prepared baking dish, spreading it evenly.
⏱ 1 min - 4
Carefully unroll the thawed puff pastry sheet and place it over the filling in the baking dish. Trim any excess pastry if needed, then crimp the edges to seal it against the dish. Cut a few small slits in the top of the pastry to allow steam to escape during baking. For a golden, shiny crust, brush the top with the optional beaten egg.
⏱ 4 min - 5
Bake for 30-35 minutes, or until the puff pastry is golden brown and puffed, and the filling is hot and bubbling.
⏱ 35 min - 6
Remove the pot pie from the oven and let it rest for 5-10 minutes before serving. This allows the filling to set slightly and prevents burns.
⏱ 10 min