No matter the time of year, there’s nothing more comforting than a warm chicken pot pie. The earliest known pot pie dates back to the 14th century in England, and was originally a savory hand pie filled with meat and vegetables. This chicken pot pie recipe will bring the whole family together for your next Sunday dinner. Plus, it takes less than an hour to make and comes together in one baking dish. We made sure our chicken simmers with colorful frozen veggies in a rich gravy. Store-bought puff pastry dough also makes prep time easier.
This chicken pot pie recipe wouldn’t be complete with a golden and flaky crust. Brush the top of your pastry dough with an egg wash before baking. It creates a shiny finish that adds to the visual appeal. Let us know below if you tried it! And for more savory pies, try these recipes for Skillet Pie and Beef Shepherd’s Pie
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 2 Tbs. olive oil
- 1 1/2 lbs. boneless, skinless chicken thighs, cut into 2” pieces
- 1 1/4 cups chicken broth
- 1/4 cup all-purpose flour
- 1 Tbs. Dijon mustard
- 1 onion, finely chopped
- 1 red pepper, chopped
- 1 cup frozen mixed vegetables, thawed
- 1 sheet frozen puff pastry dough, thawed
Instructions
PrintHeat oven to 400°F. In skillet, heat 1 Tbs. oil over medium-high heat; add chicken. Cook until lightly browned, 5 min.; flip. Reduce heat to medium. Cover; cook until cooked through, 10 min. Reserve 1/4 cup pan juices. Transfer chicken to 2-qt. baking dish. In bowl, mix pan juices, broth, flour, mustard and 1/4 tsp. salt. In skillet over medium heat, heat 1 Tbs. oil; add vegetables. Cook 5 min. Add broth mixture; cook 3 min. Stir into chicken.
Roll out puff pastry to 1” larger than baking dish; place over filling. Trim. Bake until golden, 30 min. Let stand 15 min.
Nutrition
- Calories: 390 kcal
- Fat: 18 gram
- Saturated Fat: 6 gram
- Protein: 29 gram
- Carbohydrate: 30 gram
- Fiber: 2 gram
- Cholesterol: 90 mg
- Sugar: 4 gram
- Sodium: 500 mg
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