Easy Chicken Pot Pie

Filled with all the warming flavors you know and love, this easy chicken pot pie recipe is perfect for weeknight dinners with the family. It’s great for using up leftover chicken and vegetables and will fill your kitchen with warm tasty aromas. Baked in Texturra bakeware, this family meal can easily go from oven to counter for quick and simple cooking.

Prep30 min
Total Time60 min
Skill LevelBeginner

AmountAbout 8-10 servings

Ingredients & Tools
Instructions

Instructions

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Preheat oven to 400°F. Prepare 13 in. x 9 in. baking pan with butter or vegetable pan spray.
Thaw puff pastry at room temperature according to package directions.
Meanwhile, in large skillet, melt butter over medium-high heat. Add frozen carrots and onions; cook 3-4 minutes or until thawed. Sprinkle with flour; cook 1 minute, stirring constantly. Stir in chicken broth, milk and thyme. Bring to a simmer and cook 3-5 minutes until thick, stirring often. Add chicken and peas; cook 2-3 minutes or until heated through. Stir in parsley, salt and pepper. Let cool 5 minutes, then spoon mixture into prepared pan.
Unfold puff pastry sheet and roll out to a slightly larger rectangle, about 9-1/2 x 10-1/2 inches. Cut 1/2 in. wide strips lengthwise. Place pastry strips diagonally on filling, weaving in a lattice pattern. Refrigerate 10 minutes (could try and skip this step). Brush pastry strips with egg wash.
Bake 25 to 30 minutes or until pastry is lightly browned and filling is bubbly. Let cool 5 minutes before serving. Serve warm.