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a bubbling chicken pot pie with a golden flaky puff pastry top in a baking dish in a wide horizontal shot, a scoop removed showing creamy filling, cozy farmhouse table, warm natural light, shallow depth of field, landscape orientation

Easy Chicken Pot Pie

Filling made of chicken and vegetables in a creamy sauce and topped with flaky puff pastry from the store.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 3 cups rotisserie chicken shredded
  • 2 cups frozen mixed vegetables
  • 3 tbsp butter
  • 3 tbsp flour
  • 2 cups chicken broth
  • 1/2 cup milk
  • 1 sheet puff pastry thawed

Method
 

  1. Heat oven to 400F. Melt the butter in a pot and whisk in the flour for 1 minute.
  2. Slowly whisk in the broth and milk and simmer until thickened.
  3. Stir in the chicken and frozen vegetables, then pour into a baking dish.
  4. Lay the puff pastry over the top and cut a few vents.
  5. Bake 25 to 30 minutes until the pastry is puffed and deeply golden.

Notes

Brush the pastry with a beaten egg for an extra glossy finish.