Hearty Herb Chicken Pot Pie

A comforting and flavorful chicken pot pie that combines tender chicken and fresh vegetables in a creamy herb-infused sauce, enveloped by a buttery, flaky crust. Perfect for family dinners and gatherings.

Prep time: 20 minutes
Cook time: 30 minutes
Serves: 6

Ingredients

1 lb chicken breast, cubed

2 tbsp olive oil

1 cup carrots, diced

1 cup peas

1 cup potatoes, peeled and diced

1 cup chicken broth

1 cup heavy cream

2 tbsp all-purpose flour

1 tsp salt

1/2 tsp black pepper

1 tsp thyme, dried

1 tsp rosemary, dried

1 tbsp butter

1 package puff pastry, thawed

Instructions

1. Preheat oven to 375°F.

2. In a large skillet, heat olive oil over medium heat. Add chicken pieces and cook until browned.

3. Add carrots, peas, and potatoes to the skillet and cook for 5 minutes.

4. Stir in the flour, coating the chicken and veggies evenly.

5. Gradually add chicken broth and heavy cream, stirring constantly until the sauce thickens.

6. Season with salt, pepper, thyme, and rosemary.

7. Transfer mixture to a baking dish and cover with puff pastry, sealing edges. Cut small slits for ventilation.

8. Bake in preheated oven for 25-30 minutes or until the pastry is golden brown.

9. Let cool slightly before serving.

Storage

Refrigerate leftovers in an airtight container for up to 3 days.

Reheating

Reheat in a preheated oven at 350°F for 15-20 minutes until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.