Chicken pot pie is an all-American classic. But many never attempt to make it themselves because it seems intimidating. This short-cut recipe solves that dilemma!
The key to the ease of this recipe is to use pre-prepped items. To make it delicious, be sure you’re selecting high-quality ingredients of which you enjoy the taste. For instance, use fresh rotisserie chicken breast meat from your favorite market or perhaps toss in some grilled chicken leftovers from a cookout.
For the frozen peas, don’t just pick whatever’s on sale; choose a brand you trust. If you’re not a fan of peas, try other veggies in this pot pie, like asparagus or a vegetable mixture. For the soup, aim to select an organic brand, if you can. For best results, the thicker the soup, the better.
If the soup you’re using isn’t particularly thick, whisk a mixture of 1 tablespoon each organic cornstarch and water into the soup; it’ll thicken as it cooks.
Be sure to thaw the frozen veggies and puff pastry in advance—and in the fridge. Unlike traditional pie, you’ll just have a crust on top, not top and bottom, to make this extra easy. Luckily, this pot pie will still have that 100% wow factor!
If you like to show off your creative cooking talents, switch up the soup, veggie, and herb combinations.
Other creamy soups to try might be potato-leek soup or corn chowder, for instance. There are endless variations.
And do use your artsy skills by crimping or fluting the edges of the puff pastry for a fancier presentation.
Or cut the pastry dough into strips and arrange it on the chicken mixture in a weaved pattern. But don’t worry if you keep things simple; this pot pie will taste scrumptious any which way!
Easy Chicken Pot Pie Recipe
- 3 cups cooked cubed chicken breast (13 ounces)
- 2 cups frozen peas or other vegetables thawed and drained of any excess liquid
- 1 1/4 teaspoons dried thyme rosemary, or tarragon
- 3/4 teaspoon freshly ground black pepper
- 1/2 teaspoon sea salt
- 1 carton thick creamy butternut squash, 32-fluid ounce
- 1 in sheet frozen puff pastry thawedthe refrigerator, one 14-ounce package
- 1 large egg lightly beaten
- Preheat the oven to 425F°.
- In a medium bowl, toss together the chicken, thawed peas, thyme, black pepper, and salt. Evenly transfer to a 2-quart capacity baking dish, such as 8- x 12-inch rectangular dish
- In a large saucepan, bring the soup to a boil over high heat. Evenly pour or ladle the soup over the chicken mixture
- Working quickly, lay the thawed puff pastry onto a large cutting board or other clean kitchen surface and, if necessary, gently roll it out according to package directions. Using a pizza wheel, cut it slightly larger (about 1-inch larger) than the baking dish, as necessary. (Note: If you have any pastry scraps, save them for other purpose.) Again, working quickly, lay the pastry sheet onto the chicken mixture. Using your fingers, press the pastry onto the rims of the baking dish.
- Brush the egg onto the pastry to lightly coat. Cut a few slits near the center of the puff pastry.
- Bake until the pot pie turns a rich golden brown, about 30 minutes. (Hint: Place a large piece of foil on the rack below the pot pie to catch any potential drippings during baking.) Remove from the oven and let stand at least 10 minutes to complete the cooking process. Serve.