Description
Indulge in the ultimate comfort food with this Chicken Pot Pie recipe, where tender chicken and vibrant vegetables unite in a rich, creamy filling beneath a golden, flaky crust. Perfect for family gatherings or cozy weeknight dinners, this dish brings warmth and nostalgia to your table. Easy to prepare and packed with flavor, it’s sure to become a beloved favorite that everyone will be clamoring for.
Ingredients
Scale
- 3 cups cooked boneless, skinless chicken breasts (diced)
- 2 cups frozen mixed vegetables
- 1 medium onion (finely diced)
- 2 cloves garlic (minced)
- 2 cups low-sodium chicken broth
- 1 cup whole milk
- 2 tsp poultry seasoning
- 2 sheets puff pastry (thawed)
Instructions
- Preheat oven to 400°F (200°C) and spray a baking dish with nonstick cooking spray.
- In a large pot, heat oil over medium heat and sauté diced chicken until browned (7-10 minutes). Set aside.
- In the same pot, sauté onions and garlic until translucent (3-4 minutes).
- Add chicken broth and milk; stir continuously until combined. Bring to a gentle simmer until slightly thickened.
- Stir in mixed vegetables and cooked chicken; coat well.
- Transfer filling into the prepared baking dish and top with puff pastry sheets; cut slits for steam venting.
- Bake for 25-30 minutes until golden brown. Let cool for 10 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 250g)
- Calories: 380
- Sugar: 4g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 60mg