Description
A cozy, one-pan creamy chicken pot pie ready in under 45 minutes. Perfect for weeknight dinners, this recipe uses store-bought puff pastry and leftover rotisserie chicken for a comforting meal that feels homemade without the fuss.
Ingredients
Scale
- 2 cups cooked, shredded or diced chicken (rotisserie recommended)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 2 cups low-sodium chicken broth
- ½ cup heavy cream (or half-and-half)
- 1 cup diced carrots
- 1 cup frozen peas
- 1 sheet puff pastry, thawed
- 1 teaspoon dried thyme
- ½ teaspoon dried parsley
- Salt and black pepper to taste
- 1 egg beaten with 1 tbsp water (for egg wash)
Instructions
- If using raw chicken, season with salt and pepper, sear in a skillet over medium-high heat for 3-4 minutes per side until golden, remove to a plate, rest for 5 minutes, then shred or dice. Skip if using rotisserie chicken.
- In the same skillet, melt butter over medium heat. Sprinkle in flour and whisk constantly for 1-2 minutes until the mixture turns a light blonde color.
- Slowly pour in chicken broth while whisking vigorously to prevent lumps. Continue whisking until the sauce thickens and becomes smooth, about 2-3 minutes.
- Stir in diced onions, carrots, thyme, parsley, salt, and pepper. Cook for 3-4 minutes until onions are translucent.
- Add shredded chicken and heavy cream. Stir to combine and simmer for 5 minutes until carrots are tender.
- Preheat oven to 400°F (200°C). Place a baking sheet in the oven to heat up.
- Roll out puff pastry on a floured surface and cut to fit the skillet, leaving an overhang. Brush skillet edges with water or egg wash.
- Lay pastry on top, crimp edges with a fork, and cut 2-3 slits in the top for steam. Brush top with egg wash.
- Place skillet on the hot baking sheet and bake for 20-25 minutes until pastry is puffed and deep golden brown.
- Remove from oven and stir in frozen peas. Let rest for 10 minutes before serving to allow sauce to set.
Notes
Do not skip the 10-minute rest time; it allows the sauce to thicken properly. Using a preheated baking sheet helps crisp the bottom crust. If the sauce is too thin, simmer longer or add a cornstarch slurry. For gluten-free, use GF flour and puff pastry. For dairy-free, use olive oil and coconut milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 slice with filling
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 35
- Fiber: 4
- Protein: 25
Keywords: chicken pot pie, creamy chicken pot pie, easy weeknight dinner, one pan dinner, rotisserie chicken recipes, comfort food, grandma's day dinner, puff pastry recipes