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Serve up a comfort food classic in 30 minutes with our easy-to-make recipe!

Chicken pot pie is a cold-weather family classic. Busy moms will love this easy-to-prepare version that's ready in 30 minutes from start to finish.

Our budget-friendly recipe is also healthy for kids to eat, featuring a hearty, homemade filling chock full of vegetables. Kids will love getting their own individual chicken pot pies they don't have to share.

Easy Chicken Pot Pie Recipe


  • 1 package frozen puff pastry sheets (2 sheets), thawed
  • 3 tbsp. unsalted butter
  • 1 medium yellow onion, diced small
  • 4 medium carrots, cut into thin coins
  • 2 garlic cloves, minced
  • 1/2 cup all-purpose flour
  • 1/2 cup light cream (you can use whole milk in a pinch)
  • 3 cups chicken broth (make from low-sodium bouillon cubes)
  • Sea salt and black pepper
  • 1 cup frozen peas
  • 3 cups shredded cooked chicken (use leftovers, or pick up a cooked bird at the deli counter)

Equipment Needed

  • Rolling pin
  • Large frying pan with cover
  • 8 individual ramekins (or small baking dishes)

Make Our 30-Minute Chicken Pot Pie Recipe

  1. Pre-heat oven to 400 degrees Fahrenheit.
  2. Sprinkle some flour onto a large cutting board or clean countertop. Roll each pastry sheet into a 10-inch square. Then cut.
  3. each rolled-out sheet into four 5-inch squares. Set aside for now.
  4. Heat a large frying pan over medium heat. Add butter and allow to melt.
  5. Just when butter is melted, add onions and carrots to pan. Cover and cook for about 7 minutes, stirring occasionally, until onions are softened and carrots are tender.
  6. Add garlic and cook for 30 seconds. Add flour and stir to coat vegetables.
  7. Pour in cream slowly, stirring the whole time to combine it with the other ingredients. Add chicken broth and Bay leaf.
  8. Continue to cook for about 7 minutes, stirring now and then, until the mixture becomes thickened and bubbly.
  9. Stir in the frozen peas and cooked chicken. Remove from heat and season the mixture in the pan with salt and pepper. Remove and discard Bay leaf.
  10. Use a large spoon to divide the hot mixture evenly among the 8 ramekins. Top each with a pastry square.
  11. Bake 10 minutes, or until pastry is golden.
  12. Serve hot, or store in fridge covered tightly with plastic wrap for up to 3 days.
  13. For more recipe ideas, visit Myjellybean.com.
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