Can I use homemade crust instead of puff pastry?

Absolutely! I love a classic pie crust for chicken pot pie too. Just roll it out to fit your dish and follow the same baking instructions. Though I will say - that puff pastry shortcut makes this one of my favorite easy pot pie recipes for busy nights. No shame in the store-bought game!

How long do leftovers last in the fridge?

This is always in my fridge after baking! Store any leftover chicken pot pie covered tightly with plastic wrap or in an airtight container for up to 3 days. To reheat, pop individual portions in the microwave or oven at 350°F until warmed through (about 15-20 minutes in the oven). The crust won't be quite as crisp, but the flavor will still be amazing!

Can I make this gluten-free?

You bet! Just swap the all-purpose flour for your favorite gluten-free blend (I like the 1:1 substitution kinds) and use gluten-free puff pastry. The filling will thicken just the same, and you'll still get that crave-worthy comfort food experience. Bonus - it makes this dish perfect for meal planning gluten-free dinners!

What other vegetables can I add?

Oh, the possibilities! Some of my favorite add-ins are mushrooms (sauté them with the onions), sweet potatoes (diced small), or even a handful of spinach at the end. Frozen veggies make this a breeze, but fresh work too - just blanch harder veggies like carrots first. The beauty of chicken pot pie is how forgiving it is - make it your own!

Can I freeze baked leftovers?

Yes, but with a tip: freeze individual slices rather than the whole pie for best results. Wrap each slice tightly in plastic wrap, then foil. They'll keep for 1-2 months. To reheat, bake straight from frozen at 350°F for about 30 minutes (no need to thaw first). The crust won't be as perfect as fresh, but it still makes for a killer quick dinner!

Irresistible Chicken Pot Pie Recipe with 5-Star Flavor

Name: Easy Chicken Pot Pie with Puff Pastry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups cooked rotisserie chicken, shredded; 1 sheet puff pastry, thawed; 1 cup frozen mixed vegetables; 1/2 cup diced onion; 1/2 cup diced celery; 1/4 cup butter; 1/4 cup all-purpose flour; 1 1/2 cups chicken broth; 1/2 cup heavy cream; 1 tsp salt; 1/2 tsp black pepper; 1 egg, beaten (for egg wash)

Easy Chicken Pot Pie with Puff Pastry

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A classic comfort food with flaky crust and creamy filling, perfect for cold-weather dinners. Uses rotisserie chicken for a shortcut.

Author: Sophia Collins
Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 min
Yield: 4 servings 1x
Category: Dinner
Method: Baking
Cuisine: American
Diet: Low Lactose

Ingredients

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2 cups cooked rotisserie chicken, shredded
1 sheet puff pastry, thawed
1 cup frozen mixed vegetables
1/2 cup diced onion
1/2 cup diced celery
1/4 cup butter
1/4 cup all-purpose flour
1 1/2 cups chicken broth
1/2 cup heavy cream
1 tsp salt
1/2 tsp black pepper
1 egg, beaten (for egg wash)

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Instructions

Preheat oven to 400°F (200°C).
Melt butter in a large skillet over medium heat. Add onion and celery, cook until soft.
Stir in flour and cook for 1 minute. Gradually add chicken broth and heavy cream, stirring until thickened.
Add shredded chicken, mixed vegetables, salt, and pepper. Mix well.
Pour filling into a pie dish. Cover with puff pastry, trimming excess. Cut slits in the top for ventilation.
Brush pastry with beaten egg. Bake for 25-30 minutes until golden brown.

Notes

Use store-bought rotisserie chicken for a quick meal.
Freeze unbaked pie for later—bake directly from frozen, adding extra time.
Pair with a simple salad for a complete meal.

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 4g
Sodium: 800mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 20g
Cholesterol: 120mg

Find it online: https://kitchenuser.net/easy-chicken-pot-pie-recipe/