Description
This Cozy Chicken Pot Pie is a comforting and hearty dish featuring tender chicken, fresh vegetables, and a creamy sauce all enveloped in a flaky puff pastry crust. Perfect for a family dinner, it combines savory herbs and a rich filling baked to golden perfection in under an hour.
Ingredients
Scale
Filling
- 3 cups boneless, skinless chicken breasts, diced
- 1 cup fresh carrots, diced
- 1 cup frozen peas
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Crust
- 1 package puff pastry or pie crusts, thawed
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and lightly grease a baking dish to prevent sticking.
- Cook Chicken: In a skillet over medium heat, cook the diced chicken breasts until they are golden brown, about 6-7 minutes, ensuring they are cooked through.
- Sauté Aromatics: Add the chopped onion and minced garlic to the skillet. Cook until the onions become translucent, enhancing the dish’s flavor base.
- Add Carrots: Stir in the diced carrots and continue cooking for another 5 minutes to soften them slightly.
- Simmer Sauce: Pour in the low-sodium chicken broth and heavy cream. Allow the mixture to simmer gently until it thickens slightly, about 5 minutes, forming a creamy filling.
- Season Filling: Add dried thyme, dried rosemary, salt, and pepper. Mix well to evenly distribute the herbs and seasonings.
- Assemble Pie: Transfer the creamy chicken and vegetable filling into the prepared baking dish. Cover the top with the thawed puff pastry or pie crust, trimming edges if necessary. Cut slits in the crust to allow steam to escape during baking.
- Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and crispy. Remove from oven and let cool slightly before serving.
Notes
- Make sure to use thawed puff pastry or pie crust for even baking.
- Feel free to substitute fresh or frozen mixed vegetables according to preference.
- Letting the pie cool slightly before serving helps the filling set and prevents burns.
- This pie can be made ahead and refrigerated before baking; just add a few extra minutes to the bake time if baking from cold.
- For a lighter version, consider using half-and-half instead of heavy cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
