Description
Experience the ultimate comfort food with this mouthwatering Chicken Pot Pie! Picture a flaky, golden crust encasing tender chicken and vibrant vegetables in a creamy sauce. Perfect for weeknight dinners or special gatherings, this dish promises to warm hearts and fill bellies. Easy to prepare and endlessly customizable, it’s a family favorite that brings everyone together for cozy moments.
Ingredients
Scale
- 3 cups cooked, shredded boneless, skinless chicken breasts
- 1 cup fresh carrots, diced
- 1 cup frozen peas
- 1 cup celery, diced
- 1 medium onion, diced
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 tsp poultry seasoning
- 2 sheets puff pastry, thawed
- Salt and pepper to taste
- Nonstick cooking spray
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, add oil and cook the chicken seasoned with salt and pepper until golden brown (about 6 minutes per side). Remove from heat and chop into bite-size pieces.
- In the same skillet, sauté onion, carrots, celery, and peas for about 5 minutes until softened.
- In a bowl, whisk together chicken broth, heavy cream, and poultry seasoning. Pour over the sautéed vegetables in the skillet; simmer for about 10 minutes until thickened.
- Lay one puff pastry sheet in the baking dish as a base. Spoon in the creamy chicken mixture. Top with another sheet of puff pastry, sealing edges tightly.
- Bake for 25-30 minutes until golden brown. Let cool slightly before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 450
- Sugar: 3g
- Sodium: 820mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg