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Home Down Chicken Pot Pie with Puff Pastry

A quick, cozy chicken pot pie topped with buttery puff pastry instead of traditional pie crust. No bottom crust means all the focus is on that rich, creamy filling and golden topping.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 34 minutes
Servings: 4
Course: Dinner / Main Dish
Cuisine: American Comfort Food
Ingredients Method Notes

Ingredients
  

  • Butter puff pastry
  • 1 cooked chicken breast diced
  • 1 1/2 cups frozen peas and carrots
  • 1 can cream of chicken soup
  • 1/2 can milk
  • Salt
  • Pepper
  • Summer savoury
  • Egg wash 1 egg beaten with a splash of water

Method
 

  1. Preheat oven to 425°F.
  2. In a large skillet, combine diced chicken, frozen peas and carrots, cream of chicken soup, milk, salt, pepper, and summer savoury. Heat until creamy.
  3. Pour filling into a baking dish.
  4. Place puff pastry over filling, tucking edges gently.
  5. Brush pastry with egg wash.
  6. Bake for 20 minutes or until pastry is golden and puffed.
  7. Serve hot.

Notes

Substitute turkey or ham for chicken if desired.
For extra richness, stir in 1/4 cup heavy cream with the milk.
Assemble up to a day ahead and refrigerate before baking.