one pan chicken pot pie
Buttery flaky puff pastry baked to golden brown on top of creamy chicken and vegetable filling. This quick version of chicken pot pie is the ultimate lazy meal but oh so cozy and yummy that comes together in just 30 minutes. I'm sure you've made pot pie once or twice before, but have you tried it with puff pastry?! It truly brings the classic pot pie dish to the next level.
gather your ingredients
one pan chicken pot pie
Buttery flaky puff pastry baked to golden brown on top of creamy chicken and vegetable filling.
Ingredients
- 2 stalks carrots, diced small
- 2 stalks celery, diced small
- ½ medium white or yellow onion
- 8 oz cremini mushroom, sliced
- 1 cup green beans
- 1½ cup milk
- 10 oz cream of mushroom
- 15 oz sweet corn cream style
- 2 cups cooked chicken, shredded
- 4 sprigs Thyme
- 2 cloves garlic, minced
- 2 tbsp Butter
- 1 roll Puff pastry
- salt and pepper to taste
Instructions
- Pre heat the oven to 425℉. Dice vegetables and set aside.
- In a large oven-proof skillet, melt the butter over medium heat. Drizzle to the pan some olive oil. Add in garlic, onion, carrots, and celery. Saute for about 5 minutes until onions are translucent.
- Add thyme and the remaining vegetables. Season with salt and pepper. Continue to cook for 2 minutes. Add in cooked chicken, milk, corn, cream of mushroom, and milk. Stir to combine for a nice creamy filling.
- Roll out the puff pastry onto a flat surface and cut into squares. Cover the pot pie with puff pastry squares slightly overlapping one another.
- Brush milk over the puff pastry. Make sure you don't overly soak the dough with milk or otherwise the dough won't bake properly. Alternatively, you can use an egg wash for a beautiful golden brown finish. Bake the pie for 20-25 minutes or until puff pastry is nice and golden brown.