Easy As Chicken Pot Pie

Easy As Chicken Pot Pie

24
JavaMama 2

"This is the easiest chicken pot pie you will ever make from scratch. It uses stuff you have on hand and is great for leftover chicken. It's pretty, too! Substitute whatever frozen vegetables you have on hand."
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Ingredients

1 h 10 m servings 435 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 435 kcal
  • 22%
  • Fat:
  • 24.6 g
  • 38%
  • Carbs:
  • 33.6g
  • 11%
  • Protein:
  • 20.7 g
  • 41%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 217 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Use a pizza cutter to slice the puff pastry into 8 equal-sized strips. Weave the strips into a square lattice and place on a greased baking sheet.
  3. Bake in preheated oven until it just starts to brown, 10 to 15 minutes. Remove from oven and set aside.
  4. Place the frozen peas, carrots, and corn in a microwave-safe bowl and cook in the microwave until cooked but still firm, 5 to 10 minutes.
  5. Melt the butter in a skillet over medium heat. Stir in the flour and cook for 1 minute. Pour in the milk and stir while cooking until the mixture is smooth. Add the thyme and continue to cook and stir until the mixture thickens. Stir in the cooked vegetables and the chicken. Season with salt and pepper. Cook until heated through, stirring frequently, 5 to 7 minutes.
  6. Pour the chicken mixture into a 2-quart baking dish. Lay the pastry lattice on top. Bake in the preheated oven until the crust is golden brown, 10 to 15 minutes.

Reviews

24
  1. 30 Ratings

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Most helpful positive review

I make a miniature version by placing using biscuits and ramekins so everyone can have the perfect amount of crust (top and bottom!). I peel flaky style Grand's biscuits in half, place 1 half in...

Most helpful critical review

I enjoyed this pot pie, but that is because (after tasting the filling) I added some MUCH NEEDED touch ups to it. In addition to the Thyme I also added in some Tarragon, white pepper, onion pow...

I make a miniature version by placing using biscuits and ramekins so everyone can have the perfect amount of crust (top and bottom!). I peel flaky style Grand's biscuits in half, place 1 half in...

this was good but potatos are a must and i added sour crean and a can of cream of mushroom and a little more seasoning instead of milk and corn

Great recipe. I used one cup milk, one cup broth. Added potatoes

Really easy. I prefer celery instead of corn though for the veggies to go with the carrots and peas. Also, I think the gravy is better if you use chicken broth for at least part of the liquid. T...

This is a really great recipe. I did season the chicken a little more and also added potatoes and one can of cream of mushroom soup. Everything stayed the same and can't wait to eat some more ...

This was extremely tasty. I used some extras to make sure that there were enough flavors. I cooked diced potatoes and carrots (I didn't have any frozen) and then used a cup of the cooking wate...

This recipe was okay. The filling is a little bland. I used a store bought pie crust instead of the puff pastry for a more traditional pot pie. I will make again but I will take advise and add p...

Excellent - tasted like you expected with the nice addition of the thyme. Extremely easy and fast. Will definitely make again.

This is very tasty. I was looking for a pot pie recipe that was creamy, but didn't use canned soup and this one works.