Description
Savory spices meld beautifully with juicy chicken and vibrant vegetables in this delightful chicken pot pie. Perfect for weeknight dinners, this easy recipe features a warm, flaky crust that wraps around a colorful filling. Customize it with your favorite veggies for a dish that’s not only comforting but also a canvas for your creativity. With its stunning golden hue and satisfying flavors, this chicken pot pie is sure to become a family favorite, making mealtime memorable and stress-free.
Ingredients
- 2 cups chicken breast, diced
- 2 cups frozen mixed vegetables
- 1 cup chicken broth, low-sodium
- 1 sheet puff pastry, thawed
- 1 teaspoon dried thyme
- salt, to taste
- pepper, to taste
Instructions
Notes
Storage: After cooking, allow the dish to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Make sure to label the container with the date for easy tracking.
Reheating: To reheat, thaw any frozen portions in the refrigerator overnight. Then, warm in the oven at 350°F (175°C) for about 20-25 minutes, or until heated through. You can also microwave individual servings for 2-3 minutes, stirring halfway for even heating.
Serving: Serve the dish warm, garnished with fresh herbs if desired. Pair it with a simple side salad or crusty bread for a complete meal. A drizzle of olive oil or a squeeze of lemon can enhance the flavors beautifully.
Chef’s Tip: For added flavor, sauté the diced chicken breast with garlic or onion before adding the chicken broth and vegetables. This will create a more aromatic base for your dish. Additionally, feel free to customize the mixed vegetables based on your preferences or seasonal availability.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Stovetop
Nutrition
- Calories: 400 kcal
- Sugar: 0
- Sodium: 600mg
- Fat: 15g
- Carbohydrates: 50g
- Fiber: 0
- Protein: 20g
- Cholesterol: 0