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Crispy Chicken Pot Pie with Puff Pastry

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A quick and easy weeknight dinner featuring leftover chicken and frozen vegetables in a creamy gravy, topped with flaky, golden puff pastry for a satisfying crunch.

Ingredients

Scale
  • 1 sheet (17 oz) puff pastry, thawed but cold
  • 2 cups cooked chicken, shredded or diced
  • 12 oz bag frozen mixed vegetables (peas, carrots, corn)
  • 10.5 oz can condensed chicken gravy or cream of mushroom soup
  • 1/2 cup heavy cream
  • 1 tbsp Dijon mustard
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 1 egg beaten with 1 tbsp water (for egg wash)
  • Sea salt and black pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a large mixing bowl, combine shredded chicken and frozen vegetables (do not thaw).
  3. Add heavy cream, Dijon mustard, garlic powder, dried thyme, salt, and pepper to the bowl. Stir gently to coat.
  4. Pour in the chicken gravy or cream of mushroom soup and stir until well combined. Adjust consistency with more cream or flour if needed.
  5. Transfer the filling to a 9×13 inch baking dish, spreading it evenly.
  6. Roll out the puff pastry slightly if necessary to about 1/8 inch thickness.
  7. Lay the pastry sheet over the filling, trimming excess dough around the edges.
  8. Prick the top of the pastry all over with a fork to allow steam to escape.
  9. Brush the pastry generously with the egg wash.
  10. Bake for 25-30 minutes until the pastry is puffed, golden brown, and the filling is bubbling.
  11. Let rest for 10 minutes before serving.

Notes

Keep the puff pastry cold until it hits the oven to ensure proper flakiness. Do not thaw the frozen vegetables. If the top browns too quickly, cover loosely with foil. For a vegetarian version, swap chicken for mushrooms and spinach.

Nutrition

Keywords: chicken pot pie, puff pastry, easy dinner, weeknight meal, comfort food, leftover chicken, quick recipes

Find it online: https://cheerycrisp.com/crispy-chicken-pot-pie-with-puff-pastry-15-min-easy-dinner/