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Delicious chicken pot pie filled with chicken and vegetables in a flaky crust
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Delicious Chicken Pot Pie

Creamy, juicy, and packed with savory flavor, this Delicious Chicken Pot Pie is the kind of comfort food that hugs you from the inside out.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main
Cuisine: American
Keyword: Easy
Servings: 4 servings

Equipment

  • Large Skillet
  • Baking Dish

Ingredients

Ingredients

  • 1 tablespoon Vegetable oil for sautéing
  • 4 pieces Chicken breasts diced into 1/2-inch pieces
  • 1 medium Onion chopped
  • 2 cloves Garlic crushed or minced
  • 3 cups Fresh mushrooms sliced
  • 1 teaspoon Dried Italian herbs
  • 1/2 cup Chicken broth
  • 1 cup Cooking cream heavy cream or light cream works
  • 1 teaspoon Salt
  • 1/4 teaspoon Mixed spices such as allspice and nutmeg blend
  • 1/4 teaspoon Black pepper
  • 2 packages Puff pastry dough rectangular, thawed according to package
  • 2 tablespoons Butter melted, for greasing the dish and brushing the pastry

Instructions

  • Heat vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3 minutes until slightly softened.
  • Add the diced chicken, crushed garlic, and dried Italian herbs. Cook for about 5 minutes, stirring frequently, until the chicken is starting to brown and is mostly cooked through.
  • Add the sliced mushrooms, salt, black pepper, and mixed spices. Continue cooking until the mushrooms are tender and any released liquid has mostly evaporated.
  • Pour in chicken broth and reduce the heat to low. Simmer gently for 15 minutes until the broth is slightly reduced and flavors meld.
  • Stir in cooking cream and simmer for an additional 5 minutes until the sauce is thick and creamy. Taste and adjust seasoning if needed. Remove the skillet from heat and set aside.
  • Preheat the oven to 180°C (350°F). Grease a baking dish with 1 tablespoon of the melted butter.
  • Line the bottom of the baking dish with one sheet of thawed puff pastry, pressing gently to fit. Spoon the chicken and mushroom mixture evenly over the pastry.
  • Cover the filling with the second sheet of puff pastry. Trim any excess, then cut a small vent in the center to let steam escape. Brush the top with the remaining melted butter for a golden finish.
  • Bake for about 25 minutes or until the pastry is fully puffed and golden brown. Let the pot pie rest for 5 minutes before slicing and serving.

Notes

Store leftovers in an airtight container for up to 3 days. You can freeze an assembled, unbaked pie for up to 2 months.