Chicken Pot Pie

  • Author: Kristina LaRue
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins


  • Corn
  • Green beans
  • Peas and carrots (equal parts, frozen)
  • 2 cans cream of mushroom or chicken soup (low sodium)
  • Grilled chicken, chopped into bite sized pieces
  • Salt and pepper
  • Cumin
  • Red pepper
  • Bay leaves
  • Puff pastry, 1 sheet
  • Egg


  1. Preheat oven to 400 degrees F
  2. Heat vegetables and cream soup in sauce pan until veggies tender. Add spices to taste.
  3. Pour mixture in baking dish and place thawed puff pastry on top of mixture and curl excess pastry to form crust around pie.
  4. Make a design out of some of the extra pastry (I formed a heart shape on top of our pie)
  5. Brush egg wash (egg and splash of water) on top of pastry just before baking to create a nice browning effect.
  6. Bake until pastry is crispy and puffs up.

  • Category: Weeknight
  • Method: Oven
  • Cuisine: American

Keywords: chicken pot pie