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Top Delicious Recipe Team

Chicken Pot Pie Recipe

Indulge in the ultimate comfort food with this easy Chicken Pot Pie recipe. This dish features tender, juicy chicken and a medley of vibrant vegetables enveloped in a flaky golden crust. Perfect for family dinners or gatherings with friends, it offers a delightful balance of flavors and textures that will leave everyone asking for seconds. Best of all, this recipe is flexible—customize it with your favorite ingredients or utilize leftover chicken and veggies from your fridge. In just under an hour, you can serve up a hearty meal that brings warmth and joy to any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main
Cuisine: American
Calories: 420
Ingredients Method Nutrition Notes

Ingredients
  

  • 3-4 boneless skinless chicken breasts
  • 2 cloves garlic minced
  • 2 diced carrots
  • 1 cup frozen peas
  • 2 medium potatoes cubed
  • 2 cups low-sodium chicken broth
  • 2 tablespoons cornstarch
  • 1 sheet puff pastry

Method
 

  1. Preheat your oven to 400°F (200°C) and prepare a baking dish.
  2. Cook the seasoned chicken in a skillet over medium heat until browned (7-10 minutes); set aside.
  3. Sauté garlic, carrots, and potatoes in the same skillet until softened (about 5 minutes).
  4. Whisk chicken broth and cornstarch together; add to the skillet and stir until thickened (3 minutes).
  5. Combine the filling with frozen peas and cooked chicken; pour into the baking dish.
  6. Cover with puff pastry, sealing edges and cutting slits on top for steam escape.
  7. Bake for 25-30 minutes until golden brown.

Nutrition

Serving: 1cup (250g)Calories: 420kcalCarbohydrates: 38gProtein: 24gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 12gCholesterol: 75mgSodium: 620mgFiber: 3gSugar: 3g

Notes

  • For added flavor, marinate the chicken beforehand.
  • Substitute vegetables based on seasonal availability—try green beans or corn for variety.
  • Let leftovers cool completely before storing in airtight containers.

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