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Puff Pastry Chicken Pot Pie

A warm and hearty dish featuring a flaky puff pastry crust encasing tender chicken and vegetables in a creamy sauce, perfect for family gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 2 cups cooked chicken, shredded Use rotisserie chicken for convenience if available.
  • 1 cup frozen mixed vegetables Any combination of vegetables can be used.
  • 1 can cream of chicken soup Ensure canned soup is Halal compliant.
  • 1 cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and pepper
Crust Ingredients
  • 1 sheet puff pastry
  • 1 egg beaten (for egg wash)

Method
 

Preparation
  1. In a mixing bowl, combine the shredded chicken, frozen vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper. Mix well until everything is coated.
  2. Preheat your oven to 400°F (200°C).
  3. On a lightly floured surface, roll out the puff pastry to fit the size of your pie dish.
Assembly
  1. Pour the chicken and vegetable mixture into the pie dish. Carefully lay the rolled puff pastry over the filling, pressing down the edges to seal.
  2. Cut a few small slits in the pastry to allow steam to escape.
  3. Brush the top of the pastry with the beaten egg.
Baking
  1. Place the pie in the oven and bake for 25-30 minutes or until the pastry is golden and the filling is bubbling.
  2. Let it cool for a few minutes before serving.

Notes

Store leftovers in an airtight container for up to 3 days. This dish can be frozen before baking for up to 2 months.