Table of Contents

1. Recipe

This pot pie comes together so quickly and easily because it uses frozen veggies which means no chopping, and a frozen puff pastry as the crust. You can get puff pastry pre-rolled, or roll it yourself depending on the brand. I prefer to use Tenderflake frozen puff pastry which I then roll out myself once it is thawed, but you can use whatever is available in your area.You can easily prepare the filling for this pot pie while the oven is preheating, and then once you pop it in, you're only 30 minutes away from the most delicious, comforting, chicken pot pie you've ever had!

The first time I made it myself, I was away at school and I called my mom for instructions. I knew store-bought wouldn't compare to what I was used to, and so I was really hoping I'd be able to pull it off. After I made it once, I was hooked. I could make it so easily, and as a bonus I got to have all the leftovers to myself! This was also a quick and tasty dish I would make for friends when they visited, who, after having it, all wanted the recipe. One time, I even made a bunch of mini pot pies and froze them for my now-husband along with several other meals so that he wouldn't eat out as much. It must have worked since the pot pies were all gone by the next time I visited!

This chicken pot pie recipe is one that has been in my family for a while. My mom would make this for the family pretty regularly when I was growing up, and it would always get gobbled up. Creamy sauce, flaky puff pastry, and of course chicken and veggies make this dish so comforting, especially as the weather turns chillier. Here in Ontario, it is definitely starting to get chilly once the sun goes down, so of course I've started making this recipe!