This easy savory chicken pot pie recipe is great for when it’s nearing dinner time and you need to make something fairly quickly. If you’re one to prep cooked chicken in advance, then you’re golden. For this particular recipe I just sliced up some chicken breast tenderloins and sauteed them in olive oil, salt & pepper until cooked through. Let’s get started!
Melt butter into a skillet and cook one medium diced onion until slightly brown. I use my trusty cast iron skillet for almost everything but use whatever skillet you like best.
Add the flour and seasonings and stir for a minute or two to cook the flour a bit.
Slowly add the chicken broth and half and half. Cook for a few minutes while stirring until it boils and thickens.
Add in the cooked chicken and frozen peas. Feel free to use whatever veggies you’d like.
Transfer to a baking dish. This is a 2 Qt souffle dish pictured above.
Roll the thawed puff pastry sheet and using a sharp knife, cut slits into the top for the steam to escape. If you’re using a round dish like me, cut around the dish so a little bit hangs over the edge.
Add some egg wash (for this I used an egg yolk with a tablespoon of water.)
Bake in the oven at 375°F for roughly 35 minutes or until the top is golden brown.
Mmmm…tasty! There weren’t any leftovers..nada..none!
If you liked this recipe, let me know in the comments below
- 1½ lbs chicken cooked, sliced
- 1 cup peas frozen
- ¼ cup butter unsalted
- 1 medium onion diced
- ¼ cup all purpose flour
- 1½ cup chicken broth
- ¼ cup half and half
- 1 sheet puff pastry thawed
- ½ tsp Rosemary dried
- ½ tsp thyme dried
- ½ tsp sage dried, ground
- /8 tsp nutmeg
- salt & pepper to taste
- egg wash optional