Chicken Pot Pie

I’ve had this recipe in my Pinterest for a while and tonight I felt utterly compelled to make it. It turned out fantastic and looked exactly like the picture from the source, which is pretty impressive! I might cut the salt a bit next time – it was perfect for adults but my kids tend to like less.

Yield: 4-5 servings


  • 1 sheet frozen puff pastry
  • 4 tablespoons butter
  • ¼ cup chopped carrot (about ½ carrot)
  • ¼ teaspoon salt (or less for kids)
  • 2 tablespoons flour
  • 2 cups milk
  • ½ cup heavy cream
  • 1 teaspoon “Better Than Bouillon” chicken base
  • 2 cups cooked chicken, chopped (I used rotisserie)
  • ½ cup frozen peas
  • ½ cup diced Yukon Gold potatoes (about 1 large spud)
  • ½ teaspoon chopped fresh thyme
  • 1 egg, beaten with fork


  1. Preheat oven to 400 degrees. Take out puff pastry to thaw at room temperature.
  2. Microwave the diced potatoes on high in a covered bowl until they begin to become tender (about 3 minutes).
  3. In a large pot, melt butter over medium-high heat. Add carrots and salt and sauté until the carrots begin to become tender (about 3 minutes).
  4. Sprinkle flour over mixture and cook for 1-2 minutes.
  5. Gradually whisk in milk, heavy cream, and and Better Than Bouillon, and bring to a slow boil. Simmer gently over medium-low heat until sauce begins to thicken (about 5 minutes).
  6. Turn heat to low and add chicken, peas, potatoes, and thyme. Pour chicken mixture into a 9 x 9 baking dish.
  7. Cut puff pastry into 12 equal strips, using fold lines as a guide. Lay puff pastry strips over chicken mixture, weaving it together to form a lattice pattern. Using a pastry brush, brush egg onto the top of the puff pastry.
  8. Bake for 30-35 minutes. The top of the puff pastry will be a deep golden brown color. Cool for 5 minutes before serving.

(Adapted from Lovely Little Kitchen.)


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