Easy Chicken Pot Pie
  • 1 stick unsalted butter
  • 3 lbs chicken breast, medium dice
  • 1 Tbsp salt
  • 1 Tbsp garlic powder
  • 1 tsp dried thyme
  • pepper to taste
  • 1 cup flour
  • 1 qt milk {I used 1%}, slightly warmed
  • 5 red bliss potatoes, small dice
  • 32 oz frozen mixed vegetables, defrosted
  • 2 sheets puff pastry {defrosted according to package}
  • 1 egg mixed with 1 tsp water
  1. Preheat your oven to 375 degrees.
  2. In a large pot, over medium heat, add in the butter. Once melted stir in the chicken. Stir in the salt, pepper, garlic powder and thyme.
  3. Once the chicken is cooked about halfway through go ahead and stir in the flour. Cook for 1 minute.
  4. Add in the milk and continue to stir until smooth.
  5. Add in the potatoes and mixed veggies. Cook for about 12 minutes, stirring occasionally.
  6. Pour the mixture into a large baking dish.
  7. Unfold the sheets of puff pastry. Place over the filling. Cut off excess pastry- this is where I used my cookie cutters to make the little leaves.
  8. Brush the puff pastry with the egg wash.
  9. Bake for about 45 minutes to an hour.
Recipe by LeMoine Family Kitchen at https://www.lemoinefamilykitchen.com/2015/11/easy-chicken-pot-pie/