Description
Cozy Chicken Pot Pie is a comforting and hearty dish combining tender diced chicken, fresh vegetables, and a creamy sauce, all encased in a flaky puff pastry crust. Perfect for a family dinner, this recipe is straightforward and yields a delicious homemade pot pie with a golden-brown crust and rich filling.
Ingredients
Scale
Chicken & Vegetables
- 3 cups boneless, skinless chicken breasts (diced)
- 1 cup fresh carrots (diced)
- 1 cup frozen peas
- 1 medium yellow onion (chopped)
- 2 cloves garlic (minced)
Liquids & Seasonings
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Crust
- 1 package puff pastry or pie crusts (thawed)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and lightly grease a baking dish to prevent sticking and ensure easy cleanup.
- Cook Chicken: Heat a skillet over medium heat and cook the diced chicken until golden brown, about 6-7 minutes, making sure it is thoroughly cooked.
- Sauté Onion and Garlic: Add the chopped onion and minced garlic to the skillet and cook until the onions become translucent, releasing fragrant flavors.
- Add Carrots: Stir in the diced carrots and cook for another 5 minutes to soften the vegetables slightly.
- Simmer with Liquids: Pour in the low-sodium chicken broth and heavy cream, allowing the mixture to simmer and thicken slightly for about 5 minutes, creating the creamy sauce.
- Season: Add the dried thyme, dried rosemary, salt, and pepper to the filling and stir well to combine all flavors evenly.
- Assemble Pie: Transfer the chicken and vegetable filling into the prepared baking dish. Cover with the thawed puff pastry or pie crust and cut slits on top to allow steam to escape during baking.
- Bake: Bake the pot pie in the preheated oven for 25-30 minutes or until the crust is golden brown. Remove from oven and let cool slightly before serving to allow the filling to set.
Notes
- Ensure the puff pastry is fully thawed before use for easier handling and better texture.
- Frozen peas can be added with the chicken broth and cream to heat through instead of sautéing with other vegetables.
- For extra crispiness, brush the pastry crust with an egg wash before baking.
- You can substitute heavy cream with half-and-half for a lighter version.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain the crust’s crispness.