This Easy Chicken Pot Pie with Puff Pastry Recipe is the perfect combination of delicious and comfort.
If you are looking for the perfect meal that can both but a smile on your face and warm you up on a cold winter night, you will love these delicious Chicken Pot Pies.
They are the definition of delicious and comfort food that will satisfy and fill you up.
This delicious recipes using Puff Pastry Sheets and fresh ingredients with quickly become a family favorite.
The great part of this recipe is you can customize it to your family's liking.
Don't like peas? Don't need to add them? Love potatoes?
Throw a few more in to the recipe.
This is a sure to please recipe (like our Baked Beans Chili and our potato soup) that your family will be begging for you to make again and again.
Easy Chicken Pot Pie with Puff Pastry Recipe
Ingredients:
4 cups chicken broth
1 cup carrots, diced
1 cup onions, diced
1 cup frozen peas
2 cups potatoes, diced
1 cup celery, diced
1 tsp salt
¼ tsp black pepper
1 tbsp thyme
1 cup milk
4 tsp flour
Pepperidge Farm Puff pastry dough
2 Eggs
2 cups chicken, diced
Directions:
-
Dice the carrots, onion, potatoes and celery.
-
In a large saucepan, add the chicken stock, diced vegetables, frozen peas and spices. Cook until the veggies are tender.
-
Create a slurry with the milk and the flour. Add slurry to the broth and vegetables. Stir constantly.
-
Add the diced chicken to the pot pie mixture. Stir and heat through.
-
Add pot pie mixture to oven safe bowls.
-
Cover each bowl with puff pastry dough. Egg wash the top of the dough.
-
Bake for 20 minutes at 350 degrees or until the dough has puffed and is golden brown.
- Enjoy! I might even recommend a pajama and movie night after this delicious meal! Comfort food at its finest!
Ingredients
Ingredients:
- 4 cups chicken broth
- 1 cup carrots diced
- 1 cup onions diced
- 1 cup frozen peas
- 2 cups potatoes diced
- 1 cup celery diced
- 1 tsp salt
- ¼ tsp black pepper
- 1 tbsp thyme
- 1 cup milk
- 4 tsp flour
- Puff pastry dough
- 2 Eggs
- 2 cups chicken diced
Instructions
Directions:
- Dice the carrots, onion, potatoes and celery.
- In a large saucepan, add the chicken stock, diced vegetables, frozen peas and spices. Cook until the veggies are tender.
- Create a slurry with the milk and the flour. Add slurry to the broth and vegetables. Stir constantly.
- Add the diced chicken to the pot pie mixture. Stir and heat through.
- Add pot pie mixture to oven safe bowls.
- Cover each bowl with puff pastry dough. Egg wash the top of the dough.
- Bake for 20 minutes at 350 degrees or until the dough has puffed and is golden brown.
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Hi, my name is Melissa! I live in Spanish Fork, Utah. I'm happily married to Rob, and together we have five wonderful kids. Our family loves to embark on adventures, often in our RV, exploring the great outdoors. I'm an avid reader and a big fan of Hallmark movies – they always have a way of lifting my spirits. Hiking is another passion of mine; there's nothing like the tranquility of nature. I have a sweet tooth for chocolate and a love for Mexican food, both of which make life a little more delicious. In my downtime, I enjoy playing games with my family, creating memories and sharing laughter. Life is an adventure, and I'm here to enjoy every moment of it! I'm the blogger and creative mind behind the blog A Sparkle of Genius! Check out our posts on recipes, crafts, kid stuff, printables, travel and more!