Chicken Pot Pie
This no-frills chicken pot pie recipe is one of the easiest meals to meal prep and you can keep the puff pastry crispy throughout the week! ✌️
Ingredients
- 30 g butter
- 450 g shredded chicken fully cooked; I used Good & Gather from Target
- 300 ml chicken stock divided; reserve 60 ml cold for the slurry
- 120 ml 2% milk I used Fairlife
- 120 g frozen vegetable medley
- 1 onion diced
- 1-2 whole rosemary sprigs
- 2 g salt
- 40 ml fat-free half & half
- 5 garlic cloves minced
- 1 g black pepper
- 1 pinch paprika
- 20 g cornstarch
- 1 sheet puff pastry
Instructions
- Bake the puff pastry according to the package directions. Once baked, cut it into 4 equal portions.
- In a large skillet over medium heat, melt the butter. Add the diced onion and cook until softened and lightly browned.
- Whisk the cornstarch with 60 ml of the cold chicken stock until smooth.
- Add the remaining 240 ml chicken stock, fully cooked shredded chicken, milk, frozen vegetables, rosemary, salt, half & half, garlic, black pepper, and paprika. Bring to a gentle simmer over medium-low heat and cook until the vegetables are heated through.
- Stir the slurry again, then pour it in gradually while stirring. Simmer until the filling thickens, then remove and discard the rosemary sprigs.
- Divide the filling among 4 bowls or ramekins and top each with one pastry portion.
- Enjoy!