Chicken Pot Pie

Few dishes are as comforting as a homemade chicken pot pie fresh from the oven. Filled with tender chicken, colorful vegetables, and a rich, creamy sauce beneath a flaky golden crust, this timeless classic is perfect for family dinners, cozy evenings, or whenever you're craving a warm, satisfying meal.

Ingredients

• 1 rotisserie chicken, meat removed and shredded (about 4 to 5 cups)
• 3 medium potatoes, peeled and diced
• 3 carrots, diced
• 1 cup peas
• 1 medium onion, diced
• 1 can cream of mushroom soup
• 1 can cream of garlic mushroom soup
• 1/2 to 1 cup milk, chicken broth, or water (to thin if needed)
• 1 teaspoon garlic powder (optional)
• 1 teaspoon dried thyme (optional)
• Salt and pepper to taste
• 1 package puff pastry, thawed
• 1 egg beaten with 1 tablespoon water (for egg wash)

Instructions

Preheat oven to 400°F.

In a large skillet or pot, sauté the onions in a little butter or olive oil until soft. Add potatoes and carrots. Cook for about 5 minutes.

Stir in both soups and about 1/2 cup milk or broth. Simmer until potatoes begin to soften, about 10 minutes.

Add shredded chicken and peas. Stir well.

Taste and season with salt, pepper, and thyme if using. The filling should be creamy but not runny. If too thick, add a little more liquid.

Pour filling into a 9 x 13 baking dish or divide between two pie dishes.

Lay puff pastry over the top. Trim excess and crimp edges. Cut a few small slits in the top for steam.

Brush with egg wash.

Bake 30 to 40 minutes until golden brown and bubbling. Let rest 10 to 15 minutes before serving.