Easy Chicken Pot Pie
This chicken pot pie recipe is full of chicken, potatoes, peas, and corn, and doesn't require a pie crust - you just cover it with a rolled-out sheet of puff pastry and you're good to go!
Equipment
- Pie dish
Ingredients
- 2 cups new potatoes washed and diced
- 2 cups carrots sliced
- 3/4 cup butter cubed
- 1 yellow onion chopped
- 1 tsp salt
- 1 tsp dried thyme
- 1 tsp white pepper
- 3 cups chicken broth
- 1 cup whole milk
- 4 cups cooked chicken breast cubed
- 1 cup frozen peas
- 1 cup frozen corn
- 1 sheet puff pastry
Instructions
- In a large saucepan, add the diced potatoes, sliced carrots, and water to cover. Bring the water to a boil, then reduce and cook, covered, 8-10 minutes or until the veggies are crisp-tender. Drain out the water and set aside.
- In a large skillet, heat the butter over medium-high heat until melted. Add the onion, and cook and stir until tender.
- Add the flour to the butter and onion, and stir until blended. Add in the seasonings, the broth, and the milk and stir until blended. Bring the mixture to a boil, stirring constantly, and cook about 2 minutes or until nicely thickened.
- Add the cooked chicken, peas, corn, potatoes, and carrots. Lower the heat to low and cook and stir until everything is well combined.
- Pour the mixture into a large pie dish. Unroll a thawed puff pastry sheet and use to cover the top of the pie dish and mixture. If the puff pastry covers the entire plate, cut vents in the top.
- Heat oven to 425F. Bake the chicken pot pie for 30-35 minutes or until the crust is lightly browned and cooked through.
- Let the pie stand and cool about 15 minutes before serving. Then serve and enjoy!