Easy Chicken Pot Pie with Puff Pastry Crust
Easy Chicken Pot Pie with Puff Pastry Crust
This easy chicken pot pie recipe is a comfort food staple. It can be a weeknight dinner or an elaborate meal, depending on how much of the filling you want to prep from scratch. I used fresh onion and celery, plus I sautéed frozen chicken breast tenderloins. If time is an issue, you can use just the frozen veggies and rotisserie chicken or frozen pre-cooked chicken. Plus, if you are more organized than I am, you can prep fresh vegetables a day or so ahead of time and store them in the refrigerator.
Instead of using a pie crust or biscuits for the topping, this chicken pot pie is tarted up with delicious puff pastry. The brown, flaky crust looks much more fancy than it really is. And the taste takes this plain chicken pot pie to a whole new level of goodness!
Easy Chicken Pot Pie with Puff Pastry Crust
Ingredients
- 2 tbsp olive oil
- 3 boneless skinless chicken breasts or tenderloins cut into bite sized pieces
- 4 green onions, chopped
- 4 stalks celery, chopped
- 1 16 oz bag frozen mixed vegetables
- salt & pepper to taste
- 1 can cream of chicken soup
- 3/4 cup half & half
- 1 tsp garlic powder or more to taste
- 1 tbsp soy sauce
- 1 large egg
- 1 tbsp water
- 1 puff pastry sheet thawed
- flour for rolling out pastry sheet
Instructions
Filling
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Heat olive oil in a large skillet, add chicken and cook until done. Remove chicken from skillet.
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Add celery & onion to skillet, cook until soft. Mix in the frozen vegetables, chicken soup, half & half, salt, pepper, garlic powder and soy sauce. Cover and cook until all the vegetables are done. Add in the chicken.
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Pour the chicken/vegetable mixture into a baking dish.
Pie Crust
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Preheat oven to 400 degrees.
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Whisk together egg and 1 tbsp water in a small bowl.
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Roll pastry sheet into a 12 inch square on a lightly floured surface. Cut pastry sheet into 3 inch squares. Arrange pastry squares on top of chicken/vegetable mixture in baking dish, brushing each square with egg mixture and slightly overlapping each square, covering the entire top of the casserole.
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Bake until top is browned, about 30 minutes. Let stand about 10 minutes prior to serving.
Doesn’t that yummy crust just make you want to dig into that chicken pie?
