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
- 17.3 ounce package 2 sheets frozen puff pastry sheets, thawed Or see my crust recipe below.
- 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.
I have three go to crusts for my desserts. See my All Butter Pastry Crust, No Bake Oreo Crust and my Easy Basic Graham Cracker Crust just click on the recipe you need!.
30 Minute Flaky Chicken Pot Pie
Ingredients
- 17.3 ounce (1) 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
Nutrition
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.
Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.
Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.
Chicken pot pie makes me feel so warm and cozy inside! Thank you for sharing at Embracing Home and Family!
You are welcome Jennifer! Thanks for hosting so I could share my pot pie recipe! Enjoy.
This looks deliciously easy to make!! Thanks for sharing at the What’s for Dinner party! Hope to see you back tomorrow.
It is easy Helen. Chicken Pot Pie is always a good answer to “What’s for Dinner” in my home.
Oh my goodness, Marilyn! This made my mouth water!
Thank you so much Donna. I am glad you like the chicken pot pie. If I made your mouth water then my job is done. Enjoy!
This sounds amazing! I love using puff pastry for pot pie crust too. That flakiness just can’t be beat. Pinned.
I am glad you like the pot pie Joanne. I love that crust. Especially with gravy making the bottom softer. Enjoy!
Yummy! I love chicken pot pie, and one in 30 minutes would fit with my schedule.
We love pot pie too Rachelle. One of my favorite comfort foods. Thanks so much for commenting about it! Enjoy.
This delicious post is a HOME feature on the August You’re the STAR blog hop.
Thanks
Angie
Thank you Angie! You have made me smile today. I so love You’re The Star and wouldn;y miss it! Have a lovely day!
So dangerous! Comfort food in 30 minutes!!!
I know!!! I love crock pot and under 45 minute meals. All of them say “comfort” in my home! Enjoy!
We would just love your Chicken Pot Pie! Thanks so much for sharing with us at Full Plate Thursday and sure hope you have a great week!
Miz Helen
Thank you Miz Helen! Have a great week.
I love chicken pot pie now and then. I think your recipe is very similar to mine. 🙂 Thanks for sharing with SYC.
hugs,
Jann
It is a delicious recipe Jann. I am glad you found one similar you enjoy! Have a great week.
This looks like a great family meal. Thanks for sharing on Foodie Friday! Have a wonderful day, Marilyn!
You are welcome Julie. Enjoy your week!
My mouth is watering. I love chicken pot pie!
Then my job is done!! Enjoy and thank you.
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
Thank you Julie. I am glad you like the recipe. Enjoy your week!
Chicken pot pie is always a favorite. It is a great way to use up leftover from refrigerator. Found you on Grandma’s Briefs.
I agree Candy. Casseroles are great for left overs. Thanks for stopping. Have a great week.
Wow – this looks beautiful! Thanks for Sharing at the What’s for Dinner Party!
Thank you Helen. You are so easy to please.
Your recipes are pleasing!! LOL – Have a wonderful week Marilyn. You deserve it!
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.
I hope you get a chance to serve the pot pies. They are so much better than frozen! Enjoy.