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Easy Chicken Pot Pie recipe completed and on a white plate. The pot pie filling is poured into pastry puff shells with the lids of the puff pastry on top.

Easy Chicken Pot Pie Recipe (With Puff Pastry Crust!)

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Chicken pot pie is delicious, but can take a while to make. But not anymore! This recipe for quick and easy chicken pot pie (with puff pastry crust!) will be a new favorite recipe at your house! It has a delicious flavor, it's super easy, and it's amazingly fast to pull together in under 30 minutes!
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes

Equipment

  • 1 Heavy Pot
  • 1 baking sheet Lined with parchment paper

Ingredients

  • 2 boxes Puff Pasty Shells 6 pastry shells per box
  • 1 pound Cooked boneless skinless chicken breast Rotisserie chicken works great!
  • 24 ounce Bag of frozen vegetables I used peas, carrots and corn
  • 4 TBSP Unsalted Butter
  • ¼ cup All-purpose flour
  • 2 cups Chicken Broth
  • 1 cube Chicken Bouillon
  • 1 cup Heavy Cream Whole milk is fine too
  • 1 teaspoon Dried thyme (if using fresh use 1 Tablespoon)
  • 1 teaspoon Salt
  • 1 teaspoon Ground black pepper

Instructions

  • Line a baking sheet. I like to use a heavy baking sheet lined with parchment paper.
  • Preheat oven to 400* for puff shells. Bake according to package directions while you are making the pot pie mixture. If you want to ensure shiny and gorgeous golden brown puff pastry shells, you can always brush the top of the pastry with an egg wash.
  • In a heavy pot or skillet (or even a small dutch oven), melt butter over medium heat and mix in chicken breast and frozen veggies and stir to combine.  
  • Add in flour and stir to combine, cooking flour for 1 minute.
  • Stir in chicken broth and chicken bouillon cube and combine completely.
  • The flour will combine with the broth and the mixture will begin to thicken.
  • Add in the heavy cream and thyme, salt and pepper. This makes for an amazing and creamy sauce. Feel free to substitute in some half and half or milk for part of the cream if you'd like!
  • Let simmer until sauce thickens nicely, about 5-10 minutes. The sauce will also thicken a bit more upon standing as well, so don't let it get too thick on the stovetop heat either. 
  • Put the puff pastry shell on a plate, fill with pot pie filling and top with shell top piece. If you are using a sheet of puff pastry, cut the puff pastry into 4-6 sections and place it on the plate, then pour the pie filling over the puff pastry.

Nutrition

Serving: 2shells | Calories: 1286kcal | Carbohydrates: 95g | Protein: 34g | Fat: 87g | Saturated Fat: 30g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 41g | Trans Fat: 0.3g | Cholesterol: 115mg | Sodium: 1278mg | Potassium: 686mg | Fiber: 7g | Sugar: 3g | Vitamin A: 6609IU | Vitamin C: 13mg | Calcium: 86mg | Iron: 6mg
Course: Main Course
Cuisine: American
Keyword: Beef and Puff Pastry, chicken, Chicken Dinner, Chicken pot pie, Hearty Dinner, Pot pie, Pot pie with puff pastry, Quick Chicken Pot Pie, Quick dinner, Quick Pot Pie
Servings: 6
Calories: 1286kcal
Cost: 15