Easiest Chicken Pot Pie
This chicken pot pie recipe is one that has been in my family for a while. My mom would make this for the family pretty regularly when I was growing up, and it would always get gobbled up. Creamy sauce, flaky puff pastry, and of course chicken and veggies make this dish so comforting, especially as the weather turns chillier. Here in Ontario, it is definitely starting to get chilly once the sun goes down, so of course I've started making this recipe!
The first time I made it myself, I was away at school and I called my mom for instructions. I knew store-bought wouldn't compare to what I was used to, and so I was really hoping I'd be able to pull it off. After I made it once, I was hooked. I could make it so easily, and as a bonus I got to have all the leftovers to myself! This was also a quick and tasty dish I would make for friends when they visited, who, after having it, all wanted the recipe. One time, I even made a bunch of mini pot pies and froze them for my now-husband along with several other meals so that he wouldn't eat out as much. It must have worked since the pot pies were all gone by the next time I visited!
This pot pie comes together so quickly and easily because it uses frozen veggies which means no chopping, and a frozen puff pastry as the crust. You can get puff pastry pre-rolled, or roll it yourself depending on the brand. I prefer to use Tenderflake frozen puff pastry which I then roll out myself once it is thawed, but you can use whatever is available in your area. You can easily prepare the filling for this pot pie while the oven is preheating, and then once you pop it in, you're only 30 minutes away from the most delicious, comforting, chicken pot pie you've ever had!
Easiest Chicken Pot Pie
- 4 cups frozen mixed veggies (I use a blend of carrots, corn, peas, and green beans)
- 2 cups water
- 3 reduced sodium chicken bullion packets (or one tablespoon of bullion)
- 1 tablespoon olive oil
- 2 large chicken breasts, cubed
- 1 teaspoon thyme
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons butter
- 1/4 cup flour
- 1 puff pastry, rolled into 9x13 rectangle
- Preheat oven to 400 F, set aside a 9x13 casserole dish
- In a large pot, add frozen veggies, water, and chicken bullion. Bring to a boil, cover, and simmer for 20-25 minutes
- While veggies are simmering, heat oil in pan on medium-high and add cubed chicken. Sprinkle thyme, garlic powder, salt, and pepper over chicken and cook, stirring frequently until chicken is cooked through (about 10 minutes, depending on size)
- Using a slotted spoon, scoop chicken into bottom of baking dish, reserving as much cooking liquid as you can in the pan. Drain the veggies and add them to the baking dish as well. Reserve the drained broth to use in the sauce (You should have at least 1 1/2 - 1 3/4 cups of broth, if you are short top up with some water)
- Add the butter and flour to the chicken pan on medium heat, and stir to make a paste. Slowly add the reserved broth a little at a time, allowing the sauce to boil after each addition. Continue adding broth until sauce has reached a gravy-like consistency
- Pour sauce over chicken and veggies, stir to combine. Place puff pastry overtop, and poke a few times with a knife to make venting holes.
- Bake in preheated oven 25-30 minutes, or until filling is bubbly and crust is golden brown on top.