4-Ingredient Chicken Pot Pie Recipe

Introduction

This 4-Ingredient Chicken Pot Pie is a quick and comforting meal perfect for busy weeknights. Using simple pantry staples and rotisserie chicken, you can have a delicious, creamy pot pie ready in under an hour.

Ingredients

• 2 1/2 cups diced rotisserie chicken or other cooked chicken
• 1 (16-ounce) jar Alfredo sauce
• 2 cups frozen mixed vegetables
• 1 sheet frozen puff pastry, thawed

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: In a 10-inch ovenproof skillet, combine the diced chicken, Alfredo sauce, and frozen vegetables.
3. Step 3: Add 1/4 cup of water to the Alfredo sauce jar, screw the lid on tightly, and shake well to loosen any sauce remaining inside. Pour this water into the skillet and stir to combine.
4. Step 4: Place the skillet over medium heat and bring the mixture to a simmer. Cook for about 3 minutes until heated through.
5. Step 5: On a lightly floured surface, gently roll out the thawed puff pastry so it is just large enough to cover the skillet with a slight overhang.
6. Step 6: Carefully drape the puff pastry over the skillet and trim if needed. Cut 4 small slits in the pastry to allow steam to escape.
7. Step 7: Bake in the preheated oven for 25 to 30 minutes, until the pastry is golden brown and the filling is bubbling.
8. Step 8: Let the pot pie cool for a few minutes before serving to allow the filling to set slightly.

Tips & Variations

• Use leftover cooked chicken or turkey for a great flavor variation.
• Add fresh herbs like thyme or parsley to the filling for extra freshness.
• Swap Alfredo sauce for cream of mushroom or cream of chicken soup if preferred.
• Try using fresh vegetables such as peas, carrots, and corn instead of frozen for a fresher taste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to help preserve the flaky pastry. Avoid microwaving if possible, as it can make the puff pastry soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw chicken instead of rotisserie chicken?

This recipe is designed for cooked chicken. If using raw chicken, cook it thoroughly before combining it with the sauce and vegetables to ensure food safety and proper texture.

What can I use if I don’t have puff pastry?

You can substitute frozen pie crust or even biscuit dough, but the texture and flakiness will be different. Puff pastry gives the best crisp, golden topping.

4-Ingredient Chicken Pot Pie Recipe

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★★★★★

4.7 from 93 reviews

• Author: Mariam
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

This 4-Ingredient Chicken Pot Pie is a quick and easy comfort food dish featuring tender chicken, creamy Alfredo sauce, and mixed vegetables all baked under a flaky puff pastry crust. Perfect for a hassle-free weeknight dinner, it combines rich flavors and simple preparation.

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Ingredients

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Filling

• 2 1/2 cups diced rotisserie chicken or other cooked chicken
• 1 (16-ounce) jar Alfredo sauce
• 2 cups frozen mixed vegetables
• 1/4 cup water

Crust

• 1 sheet frozen puff pastry, thawed

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Instructions

1. Preheat the oven: Set your oven to 400°F (200°C) to ensure it is fully heated before baking the pot pie.
2. Make the filling: In a 10-inch ovenproof skillet, combine the diced chicken, Alfredo sauce, and frozen mixed vegetables. To the Alfredo sauce jar, add 1/4 cup of water, screw the lid on tightly, and shake it well to loosen the sauce before adding it to the skillet. Stir the mixture well and bring it to a simmer over medium heat, cooking for about 3 minutes until heated through.
3. Cover with pastry: On a lightly floured surface, gently roll out the thawed puff pastry just enough to cover the top of the skillet, allowing a slight overhang. Place the puff pastry over the skillet and trim any excess. Cut 4 small slits in the pastry to allow steam to escape during baking.
4. Bake the pot pie: Transfer the skillet to the preheated oven and bake for 25 to 30 minutes or until the puff pastry is golden brown and the filling is bubbly.
5. Rest and serve: Remove the skillet from the oven and let the pot pie cool for a few minutes before serving to avoid burns and help the filling set.

Notes

• You can use any cooked chicken, such as leftover rotisserie or shredded chicken breasts.
• If you don’t have Alfredo sauce, a creamy white sauce or cream of chicken soup can be a good substitute.
• Frozen mixed vegetables can be replaced with fresh or other frozen veggies like peas, carrots, and corn.
• Make sure the puff pastry is thawed before rolling to prevent tearing.
• Use an ovenproof skillet to bake directly in the oven; if unavailable, transfer filling to an oven-safe dish before topping with pastry.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: chicken pot pie, easy chicken dinner, puff pastry pot pie, quick chicken recipe, comfort food, creamy chicken pot pie