Easy Homemade Chicken Pot Pie

Hi friends, happy Hump Day. If quarantine has me doing anything it’s more house projects (which sometimes is super stressful) and trying to create more recipes and delicious food. I love takeout, but sometimes we go a little overboard, so I’m trying to hone it in and still have delicious food around the house (and honestly, I’m getting a little tired of our takeout options to be honest). Aaron loves homemade chicken pot pie, but I’ll admit, I’m not really a fan. So I set out to find something that I actually would also enjoy and this is it friends. Instead of using typical pie crust, I decided to use puff pastry crust…YUM. This recipe is so delicious and perfect for a chilly fall day. Pin it immediately because I promise you’ll love it.

Homemade Chicken Pot Pie

Here is what you need:

• One package puff pastry (this is found in frozen foods section near frozen pies, etc.
• Bag of mixed veggies
• 1/4 cup Heavy Cream (or Half and Half)
• Salt and Pepper
• Italian Seasoning Blend
• 2 Cups Chicken Broth
• 1 Egg
• 2 Tablespoons of flour
• Potatoes (optional)
• Chicken breast (1-2)
• rosemary

Here is what you do:

• Remove puff pastry from freezer and let thaw (it goes quick)
• Dice and cook chicken thoroughly. Remove from heat and set aside.
• Pour veggies in skillet with a drizzle of olive oil, season with salt and pepper. If using potatoes, dice them and add to vegetables. Cook thoroughly.
• Add splash of Italian seasoning and 2 cups chicken broth.
• While veggies are cooking, roll first sheet of puff pastry out and line bottom of pie pan. I like to spray a little PAM in the pan prior.
• Return to veggies and add flour, let sauce thicken and pour chicken into mixture. Letting sauce thicken, add cream and combine.
• Scoop chicken/veggie mix into pie pan and even out with spatula. Add rosemary, additional seasoning if desired. Top with second piece of puff pastry. I do a lattice, but you can also cover completely and just cut two slices in top.
• Brush top of puff pastry with egg whites.
• Bake for 30 minutes until puff pastry has turned golden and risen.
• Enjoy!

If you’re needing to save time, you could add one can cream of chicken soup to the vegetables instead of doing the flour/broth/cream option, but as usual, homemade is better. This is honestly so good and the puff pastry reheats well for leftovers the next day! Perfect recipe for a chilly fall day!

You can see my other recipes here. Make sure you pin this pot pie recipe so you can go back to it!

Put it on your grocery list for next week, but first have a cup of coffee!

Have you had homemade chicken pot pie before? Let me know in a comment below!

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