Half-Crust Chicken Pot Pie

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A comforting pot pie with a golden puff pastry top and tender chicken filling, featuring a single crust for a lighter, elegant twist. This American-inspired one-pot recipe, ready in about 65 minutes, layers butter, onion, carrots into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 400 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 45 min Serves 4 American cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Melt 2 tbsp butter in a large pot over medium heat. Add 1 diced medium onion, 2 diced carrots, and 2 diced celery stalks, and cook for 5 minutes until softened.
  2. Step 2: Stir in 3 cups diced cooked chicken, 1/2 cup all-purpose flour, and cook for 1 minute while stirring constantly to form a paste.
  3. Step 3: Gradually whisk in 2 cups chicken broth and 1/2 tsp dried thyme, then bring to a simmer and cook for 5 minutes until sauce thickens.
  4. Step 4: Stir in 1/2 cup frozen peas and 1/2 cup frozen corn, then remove from heat and let cool for 10 minutes.
  5. Step 5: Pour filling into a 9-inch pie dish. Place thawed puff pastry sheet over filling, crimping edges to seal. Cut 3-4 slits in the top for steam to escape.
  6. Step 6: Bake at 375°F (190°C) for 25-30 minutes until pastry is golden brown and filling is bubbling around the edges.

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