Chicken Easy Weeknight Dinners Mains RECIPES Specialty

Chicken Veggie Pot Pie

Chicken Veggie Pot Pie

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Serves: one 9 inch pie


  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 medium sweet potato, peeled and diced small
  • 3 boneless chicken breasts cut in small cubes
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 3/4 teaspoons garlic powder
  • 1/4 teaspoon oregano
  • 2 tablespoons flour
  • 1/4 cup sherry wine
  • 1/2 cup chicken or vegetable stock
  • 1/2 cup peas
  • 1 sheet puff pastry
  • 1 egg beaten



Preheat oven to 400 degrees and line a baking sheet with parchment paper. Grease a 9 inch baking dish with cooking spray.


In a large frying pan heat the olive oil on medium-high heat. Saute the onion until translucent and golden brown and then add in the garlic. Immediately add the diced sweet potato and chicken. Season with the salt, pepper, garlic powder, and oregano and keep moving it around until the potatoes are pretty soft, about 6-8 minutes.


Sprinkle in the flour and mix around for a minute or so. Next add the sherry and chicken stock and bring to a boil. Once boiling, reduce to a simmer and cook a few more minutes until the mixture is thickened and most of the moisture has evaporated. Mix in the peas and set aside.


On a floured surface, roll out the puff pastry sheet so it’s as big as the size of your baking dish. Pour the chicken mixture into your dish drape the puff pastry over the top. Press around the edges slightly to adhere.


Place pot pie on a your parchment lined baking sheet and brush the top with a beaten egg. Make 4 slits in the top to let the steam escape.


Bake in pre-heated oven for 25-30 minutes until the top is golden brown.

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