Easy Chicken Pot Pie
This is about the easiest way to make Chicken Pot Pie at home. In less than an hour, with affordable ingredients, the whole thing comes together pretty easily.
Ingredients
- 1 Sheet Puff Pastry
- 1 Onion Diced
- 1 Russet Potato Diced (can also use sweet or yellow, I like russet here)
- 1/2 Stick Butter
- 1/2 cup All Purpose Flour
- 2 cup Heavy Cream (or Half & Half)
- 2 cup Low Sodium Chicken Broth
- 1 Bag Frozen Mixed Vegetables
- 1 Rotisserie Chicken Shredded (or 3 Chicken Breasts cooked & shredded)
- Kosher Salt, Black Pepper, Onion & Garlic Powde
Instructions
- In an oven-safe pan over medium heat, add the potato and the onion.
- After 5 minutes, add the butter, the frozen veggies and the flour. Mix continually through this.
- Once the flour is dissolved, add the cream, chicken broth and seasonings (season with your heart, I’ve not measured out this one.)
- Let simmer for 5 minutes and add your shredded chicken
- Roll out your sheet of Puff Pastry as best as you can, and place it over the top of the dish.
- Bake at 375 for 35-40 minutes, or until the Puff Pastry is golden brown.
- Enjoy!
Notes
It's Important you use an oven-safe pan for this. You’ll need to cook on the stovetop, and then into your oven at higher temps
I’ve made this plenty of times and during the colder months here in Michigan, it’s on our weekly rotation in our house. Leftovers are great as well.