41 Ratings
  • 5 Rating Star 19
  • 4 Rating Star 15
  • 3 Rating Star 5
  • 2 Rating Star 2

This is the easiest chicken pot pie you will ever make from scratch. It uses stuff you have on hand and is great for leftover chicken. It's pretty, too! Substitute whatever frozen vegetables you have on hand.

prep:
20 mins
cook:
50 mins
total:
1 hr 10 mins
Servings:
6
Max Servings:
6
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Ingredients

Directions

  • Preheat oven to 375 degrees F (190 degrees C).

  • Use a pizza cutter to slice the puff pastry into 8 equal-sized strips. Weave the strips into a square lattice and place on a greased baking sheet.

  • Bake in preheated oven until it just starts to brown, 10 to 15 minutes. Remove from oven and set aside.

  • Place the frozen peas, carrots, and corn in a microwave-safe bowl and cook in the microwave until cooked but still firm, 5 to 10 minutes.

  • Melt the butter in a skillet over medium heat. Stir in the flour and cook for 1 minute. Pour in the milk and stir while cooking until the mixture is smooth. Add the thyme and continue to cook and stir until the mixture thickens. Stir in the cooked vegetables and the chicken. Season with salt and pepper. Cook until heated through, stirring frequently, 5 to 7 minutes.

  • Pour the chicken mixture into a 2-quart baking dish. Lay the pastry lattice on top. Bake in the preheated oven until the crust is golden brown, 10 to 15 minutes.

Tip

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

435.11 calories; 20.68 g protein; 33.56 g carbohydrates; 2.4 g dietary-fiber; 4.74 g sugars; 24.57 g fat; 8.36 g saturated-fat; 51.68 mg cholesterol; 3520.95 IU vitamin-a-iu; 10.32 mg niacin-equivalents; 0.24 mg vitamin-b6; 5.18 mg vitamin-c; 65.68 mcg folate; 121.4 mg calcium; 2.46 mg iron; 36.69 mg magnesium; 341.16 mg potassium; 216.67 mg sodium; 0.33 mg thiamin; 221.16 calories-from-fat; 30 percent-of-calories-from-carbs; 50 percent-of-calories-from-fat; 18 percent-of-calories-from-protein; 17 percent-of-calories-from-sat-fat


Reviews (34)

Read All Reviews

Most helpful positive review

cookie
11/06/2008
I make a miniature version by placing using biscuits and ramekins so everyone can have the perfect amount of crust (top and bottom!). I peel flaky style Grand's biscuits in half place 1 half in bottom of each ramekin bake for 6 minutes fill with pot pie mixture and top with the other half of the biscuit and bake for 10-12 minutes. This is the perfect pot pie recipe!
(47)

Most helpful critical review

Anonymous
12/07/2010
Recipe doesn't specify to prepare puff pastry with butter between the layers so I didn't do that. It was awful to work with and there was no way I could create a lattice! I ended up with a pile of layers on top of my chicken/veggie mixture and drizzled melted butter over all of it to keep the pastry from drying out. It all tasted fine but I was very disappointed.
(3)
41 Ratings
  • 5 Rating Star 19
  • 4 Rating Star 15
  • 3 Rating Star 5
  • 2 Rating Star 2
cookie
11/06/2008
I make a miniature version by placing using biscuits and ramekins so everyone can have the perfect amount of crust (top and bottom!). I peel flaky style Grand's biscuits in half place 1 half in bottom of each ramekin bake for 6 minutes fill with pot pie mixture and top with the other half of the biscuit and bake for 10-12 minutes. This is the perfect pot pie recipe!
(47)
LeeAnnRM
03/30/2008
Great recipe. I used one cup milk one cup broth. Added potatoes
(27)
Anonymous
07/29/2008
this was good but potatos are a must and i added sour crean and a can of cream of mushroom and a little more seasoning instead of milk and corn
(27)
chellebelle
08/06/2007
Really easy. I prefer celery instead of corn though for the veggies to go with the carrots and peas. Also I think the gravy is better if you use chicken broth for at least part of the liquid. The puff pastry makes a great topper!
(13)
Anonymous
03/30/2009
This was extremely tasty. I used some extras to make sure that there were enough flavors. I cooked diced potatoes and carrots (I didn't have any frozen) and then used a cup of the cooking water and added a chicken bullion cube. I substituted that cup of water for a cup of the milk. I also sauteed an onion with some chopped garlic and added that to the mix. For the crust I used low fat crescent rolls. Of course now I don't know how the original recipe would be without my modifications but this will absolutely become a staple for me!! Thanks for the idea!
(12)
MrBadCookWhoLikes2Cook
10/02/2007
This is a really great recipe. I did season the chicken a little more and also added potatoes and one can of cream of mushroom soup. Everything stayed the same and can't wait to eat some more tomorrow!!
(12)
Anonymous
04/01/2008
This recipe was okay. The filling is a little bland. I used a store bought pie crust instead of the puff pastry for a more traditional pot pie. I will make again but I will take advise and add potatoes and use chicken broth as part of the liquid:)
(10)
Anonymous
09/16/2007
Excellent - tasted like you expected with the nice addition of the thyme. Extremely easy and fast. Will definitely make again.
(10)
ADZELL
07/07/2009
I enjoyed this pot pie but that is because (after tasting the filling) I added some MUCH NEEDED touch ups to it. In addition to the Thyme I also added in some Tarragon white pepper onion powder & garlic powder; without such additions it was VERY bland. I also boiled up 2 potatoes and threw those in there as well. The use of the puff pastry tasted really good & was a great idea too; loved that part. All in all a great concept but needed alot of tweaking...
(7)