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–+ servings

Weeknight Chicken Pot Pie with Crispy Puff Pastry

Rose
Craving a comforting, homemade dinner without spending hours in the kitchen? This Weeknight Chicken Pot Pie delivers tender chicken, vibrant vegetables, and a creamy sauce all under a golden, flaky crust — perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 410 kcal

Equipment

  • large skillet
  • oven-safe baking dish
  • whisk
  • Rolling Pin

Ingredients
  

  • 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 large leek, thinly sliced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
  • 3 tbsp all-purpose flour
  • 1 cup chicken broth
  • ½ cup heavy cream
  • 1 cup frozen peas
  • ½ lemon zest
  • 1 sheet store-bought puff pastry, thawed
  • 1 egg, beaten (for egg wash)

Instructions
 

  • Heat butter and olive oil in a large skillet over medium-high heat.
  • Add chicken pieces, season with salt and pepper, and cook until golden and cooked through, about 5–7 minutes.
  • Remove chicken and set aside.
  • Add leek, carrots, and celery to the skillet.
  • Cook until softened, about 5 minutes, stirring occasionally.
  • Add garlic and thyme, cooking for another 1 minute until fragrant.
  • Sprinkle flour over the vegetables, stirring to coat evenly.
  • Gradually pour in chicken broth while whisking to avoid lumps.
  • Stir in heavy cream and bring to a simmer until thickened, about 3–5 minutes.
  • Season with salt, pepper, and lemon zest.
  • Return cooked chicken to the skillet, add frozen peas, and mix gently.
  • Transfer filling to an oven-safe baking dish, spreading evenly.
  • Preheat oven to 400°F (200°C). Roll out puff pastry slightly to fit the dish and lay over filling. Trim excess and brush with beaten egg.
  • Bake for 25–30 minutes, or until pastry is golden and puffed.
  • Let rest for 5 minutes before serving.

Notes

This pot pie is hearty, flavorful, and surprisingly quick to make. Ingredient notes: Chicken breasts or thighs can be used; rinse leeks thoroughly; puff pastry can be substituted with pie crust; use half-and-half or milk for lighter cream; lemon zest brightens the filling.

Nutrition

Calories: 410kcalCarbohydrates: 28gProtein: 30gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 95mgSodium: 560mgPotassium: 550mgFiber: 3gSugar: 4gVitamin A: 2500IUVitamin C: 10mgCalcium: 60mgIron: 2.5mg
Keyword chicken pot pie, comfort food, puff pastry, weeknight dinner
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