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 drafted and published.

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 one-pot recipe, ready in about 65 minutes, layers butter, onion, and 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 "Add this recipe to your weekly plan" 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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