Quick and Easy Chicken Pot Pie

Less than 30 minutes stand between you and comfort food heaven.


Cara Cormack

Hands On Time:
10 mins
Total Time:
30 mins

A great chicken pot pie shouldn't have to take all day. Thankfully, this streamlined version is here to bring the cozy dish into your kitchen faster than ever. The key is using a frozen vegetable blend rather than pre-chopping the vegetables and a rotisserie chicken for the filling. Finally, a sheet of puff pastry makes quick work of the lid (no bottom crust needed). The pastry topping puffs up in golden glory, guaranteeing you won't miss the standard pie dough topper. Also, make sure the filling is boiling before adding the puff pastry. This tip is the key to getting a fully cooked—not soggy—crust.



  • 2 tablespoons unsalted butter

  • 2 tablespoons all-purpose flour

  • 2 ½ cups frozen vegetable blend

  • 2 cups chicken broth

  • ½ cup heavy whipping cream

  • 3 cups shredded, cooked chicken (from 1 rotisserie chicken) (12 ounces)

  • 2 teaspoons fresh thyme

  • ½ (17.3-ounce) package frozen puff pastry, thawed (1 sheet) 


  1. Preheat the oven to 425°F.

  2. Melt butter in a large cast-iron skillet over medium-high. Stir in flour until smooth.

  3. Stir in vegetables, broth, cream, chicken, and thyme. Bring to a boil.

  4. Remove from heat, and place a pastry sheet over the top of the skillet.

  5. Bake in preheated oven until golden brown and bubbling, about 18 minutes.


    Cara Cormack

Related Articles