Easy Chicken Pot Pie

• portions: 8 5x5" pot pies

Ingrédients

• 1 pkg Pepperidge Farms Puff Pastries Sheets

• 1/3 cup butter

• 2~3tsp. minced garlic

• 1/3 cup all-purpose flour

• 2 cups chicken broth

• 1/2 cup milk

• 3 cups frozen mixed vegetables (or veggie mix of choice)

• 2 pound cooked chicken, diced or shredded

• Salt and pepper to taste (I used a Mrs. Dash Italian Seasoning blend to mix into the sauce)

Instructions

Preheat oven to 375°F.

In a medium-large pot or deep skillet, melt the butter over medium-low heat.

Add the minced garlic and cook ~1-2min till fragrant.

Sprinkle the flour over the butter/garlic mixture. Stir constantly and cook for 2 minutes to make a roux (it will look like a thick paste). (I did some salt/pepper here)

Slowly whisk in the chicken broth and heavy cream/milk. Keep stirring until the mixture is smooth and starts to thicken.

Add the frozen mixed vegetables and cooked chicken. Stir well.

Season with salt and pepper to taste. Let the filling simmer for a few minutes until it’s thick and creamy. (If it gets too thick, you can add a little more broth or milk.)

Taste and adjust seasoning (this is also when you can add a splash of wine or herbs if desired).

Pour the hot chicken filling into 5x5" crocks/SouperCube freezer tray.

Cover with quartered sheet of puff pastry, cut vents.

Brush the top crust with a little milk or beaten egg for a golden finish.

Bake at 375°F for 30–40 minutes, or until the crust is golden brown and the filling is bubbling.

Let cool for 10–15 minutes before serving (this helps the filling set and avoids burning on nuclear filling).

Notes

3.2026 Original recipe had 1 pound chicken and made 6 servings ~300 cal a pop. These directions account for chicken/veggies up-sized for 8 servings to use all of the puff pastry (1 pkg = 8 toppers if quartering sheets). Recipe may need more gravy made. Assess next time making.