Easy Chicken Pot Pie Recipe with Puff Pastry

Ingredients

• 1 sheet frozen puff pastry, thawed
• 1.33 cups frozen peas and carrots
• 0.67 cup frozen corn kernels
• 2 tablespoons butter
• 0.25 cup all-purpose flour
• 2 cups milk
• 1 teaspoon crumbled dried thyme, or to taste
• 2 cups diced cooked chicken
• salt and ground black pepper to taste

Instructions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Slice the puff pastry into 8 equal strips using a pizza cutter. Create a square lattice pattern with the strips on a greased baking sheet.
3. Bake in the preheated oven for 10 to 15 minutes, until it begins to brown. Remove from oven and set aside.
4. Microwave the frozen peas, carrots, and corn in a microwave-safe bowl for 5 to 10 minutes, until tender but still firm.
5. Melt the butter in a skillet over medium heat. Add the flour and cook for 1 minute, stirring constantly. Gradually pour in the milk, stirring until smooth. Stir in thyme and cook until thickened. Mix in the cooked vegetables and chicken, season with salt and pepper, and cook for 5 to 7 minutes until heated through, stirring frequently.
6. Pour the chicken mixture into a 2-quart baking dish. Place the pastry lattice on top. Bake in the preheated oven for 10 to 15 minutes, or until the crust turns golden brown.

Nutrition

• Calories: 435 kcal
• Fat Content: 25 g
• Fiber Content: 2 g
• Sugar Content: 5 g
• Sodium Content: 217 mg
• Protein Content: 21 g
• Cholesterol Content: 52 mg
• Carbohydrate Content: 34 g
• Saturated Fat Content: 8 g
• Unsaturated Fat Content: 0 g