Description
Savor the warmth of this Easy Chicken Pot Pie with Puff Pastry, featuring tender chicken and vibrant veggies in a creamy sauce, all encased in a golden, flaky crust.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (cubed)
- 2 cloves fresh garlic (minced)
- 2 medium carrots (diced)
- 1 cup frozen peas
- 2 medium potatoes (diced)
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 package puff pastry sheets (thawed)
Instructions
- Preheat your oven to 400°F (200°C) and lightly spray a baking dish with nonstick cooking spray.
- In a large pot over medium heat, cook the cubed chicken until no longer pink (about 5-7 minutes). Season with salt and pepper. Remove from pot and set aside.
- In the same pot, add olive oil and sauté minced garlic, diced carrots, and potatoes for about 5 minutes until softened.
- Pour in chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer for about 10 minutes until thickened.
- Mix cooked chicken back into the creamy vegetable mixture. Pour into the prepared baking dish and cover with thawed puff pastry sheets. Cut slits in pastry for ventilation.
- Bake in preheated oven for 25-30 minutes or until golden brown and bubbling.
Nutrition
- Serving Size: 1 slice (approximately 250g)
- Calories: 450
- Sugar: 3g
- Sodium: 540mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg
Keywords: Substitute turkey for chicken or use your favorite vegetables for variation. Add herbs like thyme or rosemary for extra flavor. To store leftovers, cover tightly and refrigerate for up to three days; reheat in the oven at 350°F.