Easy As Chicken Pot Pie24 Reviews
- Prep: 20 min
- Cook: 50 min
- Ready In: 1 hr 10 min
“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.” - by JavaMama
Original recipe yields 6 servings
- Preheat oven to 375 degrees F (190 degrees C).
- 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.
- Bake in preheated oven until it just starts to brown, 10 to 15 minutes. Remove from oven and set aside.
- 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.
- 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.
- 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.
Amount Per Serving (6 total)
- 435 cal
- 24.6 g
- 33.6 g
Based on a 2,000 calorie diet
Reviews (24)Rate This Recipe
"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 botto..." See morem of each ramekin, bake for 6 minutes, fill with pot pie mixture and top with the other half of the biscuit and bake for 10-12 minutes. This is the perfect pot pie recipe!"
"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 ..." See more"
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