Chicken And Vegetable Pot Pie Recipe

Name: Chicken And Vegetable Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb boneless skinless chicken breasts, cubed; 2 tbsp flour, lightly seasoned with salt and pepper; 3 tbsp vegetable oil; 1 None red onion, chopped; 2 cloves garlic, crushed; 1 None leek, trimmed and sliced; 1 can (14 oz) diced tomatoes; 2 tbsp red wine vinegar; 1 tsp sugar; 5 oz broccoli florets; 1 None zucchini, sliced; 1 sheet frozen puff pastry, thawed; None None Beaten egg, to glaze

Servings: persons

1 lb boneless skinless chicken breasts, cubed
2 tbsp flour, lightly seasoned with salt and pepper
3 tbsp vegetable oil
1 None red onion, chopped
2 cloves garlic, crushed
1 None leek, trimmed and sliced
1 can (14 oz) diced tomatoes
2 tbsp red wine vinegar
1 tsp sugar
5 oz broccoli florets
1 None zucchini, sliced
1 sheet frozen puff pastry, thawed
None None Beaten egg, to glaze

1
Toss the chicken in seasoned flour. Heat 2 tbsp of the oil in a large skillet on medium-high heat. Cook chicken for 5-6 mins, turning occasionally, until browned on all sides. Transfer to a pie plate or 2-quart baking dish.
2
Heat the remaining 1 tbsp oil in the pan. Cook the onion, garlic and leek for 5 mins until softened. Add the tomatoes, red wine vinegar and sugar; bring to a boil. Add the broccoli and zucchini. Pour the vegetable mixture over the chicken; set aside to cool.
3
Place puff pastry on work surface. Cut out a piece large enough to cover the dish. Cut the remaining pastry into 1/2-inch wide strips; press onto the rim of the dish. Cut out leaf shapes from the pastry trimmings. Brush the strips with egg. Place pastry lid over the filling. Press the edges to seal. Brush with beaten egg. Arrange the leaves on top; brush with egg. The pie can now be wrapped in plastic wrap and frozen, or baked.
4
If frozen, thaw the pie in the refrigerator for 24 hrs. Bake in preheated 375u00b0F oven for 45 mins.

342

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb boneless skinless chicken breasts, cubed, 2 tbsp flour, lightly seasoned with salt and pepper, 3 tbsp vegetable oil, 1 None red onion, chopped, and more.

Yes, Chicken And Vegetable Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chicken And Vegetable Pot Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions