Chicken Pot Pie

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Recipe Intro From kneadtherecipe

Nothing says comfort like a warm, flaky Chicken Pot Pie. This quick and easy recipe comes together in just 30 minutes, making it perfect for busy weeknights or cozy family dinners during the holiday season. Packed with tender chicken, creamy filling, and flavorful vegetables, it’s elevated by Better Than Bouillon Roasted Chicken Base, which adds a rich, savory depth to every bite. A golden, flaky crust seals the deal on this timeless classic.

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  • Recipe Card
Prep time 10mins
Cook time 20mins
Serves or Makes: 4 servings

Recipe Card

ingredients

  • 3 tablespoons unsalted butter
  • 1/2 white or yellow onion, diced
  • 3 whole carrots, peeled and diced
  • 3 cloves garlic, minced
  • 1/2 teaspoon paprika
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups cooked chicken breast, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon Better Than Bouillon Roasted Chicken Base
  • 1 cup chicken broth
  • 1/2 cup half-and-half (or milk)
  • 1 sheet of frozen puff pastry or pie crust, thawed
  • 1 large egg, beaten

Method

  • Step 1

    Preheat the oven to 400°F.

  • Step 2

    In a large skillet, melt butter over medium heat. Add diced onion, carrots, garlic, paprika, pepper, and garlic powder. Sauté for 5–7 minutes until the vegetables are softened.

  • Step 3

    Stir in the flour and cook for 1–2 minutes, stirring constantly. Add the chopped chicken and thyme, then gradually stir in the chicken broth and half-and-half. Add the Better Than Bouillon Roasted Chicken Base and mix until fully incorporated. Simmer over medium-high heat until the filling thickens slightly, about 5 minutes.

  • Step 4

    Lightly grease a baking dish with butter and pour in the filling. Lay the puff pastry or pie crust over the top, trimming any excess dough around the edges. Press down gently to seal the edges, and brush the top with the beaten egg. Cut small slits in the center of the pastry to allow steam to escape.

  • Step 5

    Place the dish in the preheated oven and bake for 20 minutes, or until the crust is golden brown and puffed.

  • Step 6

    Let the pot pie rest for 10–15 minutes before serving to allow the filling to set. Enjoy!