Easy
Loaded Scrambled Eggs
55 min4
(378)
Medium
Chicken Pot Pie with Puff Pastry (Easy Version)
(462)
50 min6520 calThe from-scratch pot pie with homemade crust is a weekend project. This is the weeknight version that sacrifices nothing: store-bought puff pastry — the Tenderflake in the orange box from every Canadian grocery store — homemade filling with real vegetables, rotisserie chicken, and a cream sauce made with chicken stock and a splash of white wine. The filling takes 20 minutes, the pastry bakes in 25. You'll make this every winter from October through March, which in most of Canada means more than half the year. The key is using a rotisserie chicken — it saves you 45 minutes of cooking and the pre-seasoned meat adds depth that raw chicken can't match.
Ingredients
Servings:
6
Instructions
Nutrition Per Serving
Calories520 kcal
Protein32 g
Fat28 g
Carbs36 g
Fiber4 g
Sugar4 g
Sodium680 mg
Pro Tips
- 💡Tenderflake puff pastry from the freezer aisle is the standard Canadian pot pie crust. Let it thaw 30 minutes before unrolling.
- 💡Don't skip the egg wash — it's what gives the pastry that glossy, bakery-quality golden finish.
- 💡Let the pot pie rest 10 minutes after baking. The filling needs to set slightly or it'll be liquid when you cut through the crust.
Variations
- 🔄Individual pot pies: use ramekins and cut pastry circles to fit each one. Bake time drops to 20 minutes.
- 🔄Dairy-free: swap butter for olive oil, cream for coconut milk, and use a dairy-free puff pastry.
- 🔄Add 4 slices of crumbled bacon to the filling for a smoky dimension.
