Quick Weeknight Chicken Pot Pie

Name: Quick Weeknight Chicken Pot Pie
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: American
Ingredients: 0.25 cup All-Purpose Flour; 2 tbsp Butter; 2 cups Diced Fully Cooked Chicken Breast; 1 tsp Dried Thyme; 2 cups Milk; 1.33 cups Peas & Carrots Blend; 1 whole Puff Pastry Sheets; 1 dash Salt & Pepper; 0.67 cup Seasoned Corn

Dinner 🍽️Lunch 🥪 American High-Protein 💪Halal 🕌Comfort-Food

Quick Weeknight Chicken Pot Pie layers tender chicken, sweet peas, carrots, and corn in a creamy thyme sauce under a golden puff pastry top. It’s rich and comforting with a buttery crunch and a velvety filling. Serve it for a cozy family dinner or when you want classic comfort without fuss.

Prep20 mins
Cook50 mins
Serves6
DifficultyEasy

1

Preheat the oven to 375 degrees F (190 degrees C).
2

Use a pizza cutter to cut the puff pastry into 8 equal strips. Weave the strips into a square lattice and place it on a greased baking sheet.
3

Bake in the preheated oven until it just begins to brown, 10 to 15 minutes. Remove from the oven and set aside.
4

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

Melt the butter in a skillet over medium heat. Stir in the flour and cook for 1 minute.
6

Pour in the milk and cook, stirring, until the mixture is smooth.
7

Add the thyme and continue cooking and stirring until the mixture thickens.
8

Stir in the cooked vegetables and the chicken. Season with salt and pepper. Cook, stirring frequently, until heated through, 5 to 7 minutes.
9

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.