Table of Contents
- Key Takeaways
- A Classic Dish, Reinvented with Easy Recipes
- Why This Puff Pastry Chicken Pot Pie Is a Weeknight Hero
- The Comfort of Homemade Without the Fuss
- Bringing Easy Recipes into Your Family Table
- Tips for Serving and Storing This Dinner Delight
- Final Thoughts from Betty Cooks
Key Takeaways
This Chicken Pot Pie with Puff Pastry from Betty Cooks is an easy recipe perfect for busy nights. With flaky puff pastry, a creamy chicken filling, and minimal prep, it’s the definition of comfort food made simple. Plus, it’s family-friendly and ready in under an hour.
A Classic Dish, Reinvented with Easy Recipes
At Betty Cooks, we believe dinner recipes should be both heartwarming and hassle-free. This Chicken Pot Pie with Puff Pastry brings that balance to life. From the golden crust to the creamy interior, every bite feels like a warm hug. If you’re a fan of easy recipes that deliver, this one deserves a spot in your dinner rotation.
Why This Puff Pastry Chicken Pot Pie Is a Weeknight Hero
Short on time but craving something cozy? This pot pie is your answer. It uses store-bought puff pastry to cut prep down without sacrificing texture or flavor. Unlike more complicated recipes for dinner, it comes together quickly, making it one of our favorite quick and easy recipes to whip up after a long day.
The Comfort of Homemade Without the Fuss
There’s something magical about a dish that tastes like it took all day to make but actually didn’t. Thanks to the rich filling made with tender chicken and vegetables, plus a flaky crust baked to perfection, this pot pie fits that bill. It’s one of those sweet easy recipes that balances simplicity and soul-satisfying flavor.
Bringing Easy Recipes into Your Family Table
Family dinners should feel like a treat, not a chore. With this recipe, you get the benefits of a home-cooked meal without the usual stress. It’s a winner in the “food receipt easy recipes” category—simple steps, no obscure ingredients, and maximum flavor. That’s the kind of easy recipe we love to share at Betty Cooks.
Tips for Serving and Storing This Dinner Delight
Serve this pie with a crisp side salad or roasted veggies for a full meal. If you’ve got leftovers, simply cover and refrigerate for up to 3 days. Reheat in the oven for the best texture. Whether you’re planning ahead or feeding a last-minute crowd, this dinner recipe always delivers.
Final Thoughts from Betty Cooks
At the end of the day, recipes like this are why Betty Cooks exists—to bring you practical, delicious, and easy recipes that work for your real life. Whether you’re a beginner or a busy home chef, this Chicken Pot Pie with Puff Pastry is guaranteed to become a favorite in your rotation.
Chicken Pot Pie with Puff Pastry | Easy Recipes for Comforting Dinners
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 large carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 1/2 cups chicken broth
- 1 cup heavy cream
- 2 teaspoons fresh thyme (or 1 teaspoon dried)
- 2 cups cooked shredded chicken
- 1 cup frozen peas
- Salt and pepper, to taste
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large skillet, heat olive oil over medium heat. Sauté onion, carrots, and celery for 5-7 minutes.
- Add garlic and cook for 1 more minute until fragrant.
- Stir in the flour and cook for 1-2 minutes.
- Slowly add chicken broth while stirring, followed by the cream and thyme.
- Bring to a simmer and cook until thickened, about 5 minutes.
- Stir in chicken, peas, and season with salt and pepper.
- Transfer the mixture to a baking dish. Top with puff pastry, pressing down the edges.
- Brush with egg wash and cut slits for steam to escape.
- Bake for 25-30 minutes or until golden brown. Let cool slightly before serving.
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