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30 Minute Flaky Chicken Pot Pie

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30 Minute Flaky Chicken Pot Pie ~Full of nutritious and warm goodness this meal can be ready to serve in under 30 Minutes.

30 Minute Flaky Chicken Pot Pie


Full of nutritious and warm goodness this meal can be ready to serve in under 30 Minutes.

Celery, onion, garlic, chicken, milk, peas and broth nestle inside a light fluffy pastry make this a perfect dinner or lunch option.

When you want something ready in a hurry and provide a fully healthy and delicious entree for your entire family. This is the answer.

Hungry hubby and the kids will ask you to make this pot pie as much as mac and cheese or hot dogs.

Substitute beef or turkey, or leave out the meat and add broccoli or green beans to change up your dinner!

This dish can be changed up to satisfy any dietary restrictions you may be asked to make.

This pot pie is delicious and frugal as well. It is the answer for the family on the go.

Enjoy!

You will use these INGREDIENTS

  • 1 17.3 ounce package 2 sheets frozen puff pastry sheets, thawed
  • Nonstick cooking spray
  • 2 pounds skinless boneless chicken thighs or breast halves, cut into 1-inch pieces
  • 1 cup chopped onion 1 large
  • 1 cup chopped celery 2 stalks
  • 1 cup chopped carrots 2 medium
  • 2 cloves garlic minced
  • 2/3 cup all-purpose flour
  • 1/2 cup half-and-half light cream, or whole milk
  • 3 cups regular or reduced-sodium chicken broth
  • 1 bay leaf
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup frozen baby or regular peas

And use these INSTRUCTIONS to make it

  • Preheat oven to 400 degrees F. On a lightly floured surface, roll each pastry sheet to a 10-inch square; cut each into four 5-inch squares. Set aside.
  • Lightly coat a Dutch oven with cooking spray; heat Dutch oven over medium heat. Add chicken; cook until light brown, stirring occasionally. Stir in onion, celery, carrots, and garlic. Cook, covered, over medium heat for 5 to 7 minutes or until vegetables are tender, stirring occasionally.
  • Stir flour into chicken mixture; cook and stir for 3 minutes. Gradually stir in half-and-half until combined. Add broth, bay leaf, salt, and pepper. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Stir in frozen peas. Remove from heat. Remove and discard bay leaf.
  • Spoon hot chicken mixture into eight 10-ounce individual ramekins or baking dishes. Top with pastry squares. Bake for 10 to 12 minutes or until pastry is golden.
30 Minute Flaky Chicken Pot Pie ~Full of nutritious and warm goodness this meal can be ready to serve in under 30 Minutes.

30 Minute Flaky Chicken Pot Pie

Full of nutritious and warm goodness this meal can be ready to serve in under 30 Minutes. 
5 from 8 votes
Print Pin Rate
Course: Dinner
Cuisine: American
Keyword: comfort, under 60 minutes
Method: Bake
Skill Level: Intermediate
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Adjust Servings: 8
Calories: 492kcal
Author: Marilyn Lesniak

Ingredients

  • 1 17.3 ounce package 2 sheets frozen puff pastry sheets, thawed
  • Nonstick cooking spray
  • 2 pounds skinless boneless chicken thighs or breast halves, cut into 1-inch pieces
  • 1 cup chopped onion 1 large
  • 1 cup chopped celery 2 stalks
  • 1 cup chopped carrots 2 medium
  • 2 cloves garlic minced
  • 2/3 cup all-purpose flour
  • 1/2 cup half-and-half light cream, or whole milk
  • 3 cups regular or reduced-sodium chicken broth
  • 1 bay leaf
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup frozen baby or regular peas

Instructions

  • Preheat oven to 400 degrees F. On a lightly floured surface, roll each pastry sheet to a 10-inch square; cut each into four 5-inch squares. Set aside.
  • Lightly coat a Dutch oven with cooking spray; heat Dutch oven over medium heat. Add chicken; cook until light brown, stirring occasionally. Stir in onion, celery, carrots, and garlic. Cook, covered, over medium heat for 5 to 7 minutes or until vegetables are tender, stirring occasionally.
  • Stir flour into chicken mixture; cook and stir for 3 minutes. Gradually stir in half-and-half until combined. Add broth, bay leaf, salt, and pepper. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Stir in frozen peas. Remove from heat. Remove and discard bay leaf.
  • Spoon hot chicken mixture into eight 10-ounce individual ramekins or baking dishes. Top with pastry squares. Bake for 10 to 12 minutes or until pastry is golden.

Video

Notes

Recipe Source: BHG
©MARILYN’S TREATS. All images are copyright protected. 

Nutrition

Serving: 1pot pie | Calories: 492kcal (25%) | Carbohydrates: 0g | Protein: 0g | Fat: 26g (40%) | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Tried this recipe?Mention @marilynstreats or tag #marilynstreats!

Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.

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Comments

  4. blankJann Olson says

    I love chicken pot pie now and then. I think your recipe is very similar to mine. 🙂 Thanks for sharing with SYC.
    hugs,
    Jann

    Reply

  7. blankJulie says

    Hi Marilyn, I chicken pot pit and your recipe looks so good! Thanks for sharing it at Cooking and Crafting with J & J.
    Enjoy the week
    Julie

    Reply

  10. blankAmy says

    We love Chicken Pot Pies. This recipe sounds so good. I was shocked to hear that these can be done in less than 30 minutes, but I’m excited about that. Thank you for sharing.

    Reply

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