Chicken pot pie with puff pastry can be prepared and baked in less than an hour and a half and makes wonderful leftovers! Made with a buttery flaky crust, tender chicken, fresh veggies, and a creamy sauce. This is one Dutch Oven Pot Pie you'll be making each week and one the entire family will love!
Course Dinner, Easy Dinners, Fall Recipes, Holiday Desserts, Main Course
Cuisine American
Servings 6people
Calories 491kcal
Ingredients
Chicken Pot Pie Crust
1PackageCrescent Rolls or Puff Pastry
Coooking Spray
Healthy Chicken Pot Pie Fiilling
2organic chicken breasts
2tablespoonolive oil
1teaspoongarlic powder
1teaspoonBlack Pepper
1teaspoonGarlic salt
1teaspoonHimalayan salt
1teaspoonPaprika
1white onion, diced
1canCream of Mushroom Chicken Soup
1cupheavy cream
1packagefrozen peas
2cupssliced rainbow carrots
2cupschopped celery
2cupsYukon Gold potatoes, cut into fours
1patbutter
Instructions
Chicken Pot Pie Crust
Preheat oven to 350-degrees.
Roll out two sheets of puff pastry or Crescent rolls gently on a floured surface. Set your prepared pie crust top aside until you are ready to add it to the top of your chicken pot pie. We wil do this step later.
For the bottom layer of the pie crust: Spray a baking dish with coconut oil or vegetable spray and lay down one prepared bottom pie crust. Using a fork, gently poke holes in the pie crust around the edges. This will keep the puff pastry from puffing up while cooking. Bake at 350 degrees for 10 minutes in the oven. Once the bottom pie crust is baked, set aside and let cool while you prepare your chicken pot pie filling.
Healthy Chicken Pot Pie Filling
In a large saucepan, add olive oil and the chicken breasts and Spice the chicken breasts with garlic powder, black pepper, garlic salt, Himalayan salt, and paprika. Add the diced onion Sauté the chicken breasts on the stovetop for 15 minutes until the juices run clear.
Once the chicken is cooked, shred it with a fork and set aside.
In a large saucepan, Place a tab of butter in the same pan you used to cook the chicken and add the cream of mushroom chicken soup, frozen peas, fresh sliced carrots, diced potatoes, and celery. Sauté for 10-minutes.
Add the shredded chicken and mix everything together.
Pour the prepared chicken pot pie filling into the baking dish over the bottom pie crust.
Take the prepared top pie crust and carefully layer it on top of the chicken pot pie mixture. Using the same fork techinque we did earlier, poke holes into the top of the pie crust.
Bake at 350 degrees for 35-45 minutes. The crust will be golden brown. Let cool for 10 minutes and enjoy!
Notes
🥧FAQ For easy chicken pot pie with puff pastry
You can use cooked rotisserie chicken for this recipe
What Kind of cream do you put in chicken pot pie?
You can use heavy cream or cream of mushroom soup or cream of mushroom chicken. I highly suggest using cream of mushroom chicken soup as it will give your chicken pot pies the most flavor.
What's the difference between pie crust and puff pastry?
Puff pastry is made from many layers of stacked dough and butter and bakes light and airy. Whereas pie crust usually has a single layer of dough and bakes more solid with a slight crunch. Puff pastry is made with flour, water and butter and no leavening agents. Butter is dolloped in between layers to create steam during baking and allows the layers to rise and puff. Pie crust contains the same ingredients but usually contains egg and salt, too. Butter is cut in and mixed into the dough for pie crust