While we love, love, love a good pot pie, making one from scratch is always just a little too much effort than we typically want to put in on a Tuesday night. Flavors? Love ‘em. But making the dough and rolling it out, and making the thick and creamy sauce…that feels like a little much. Instead of a pot pie, we decided to make a puff pie! Using store-bought puff pastry instead of a more traditional pie crust, and using an egg-and-milk-based creamy filling instead of a roux-based sauce means you can cut down on prep and cook time and get a delicious dinner on the table even faster!
Store-bought puff pastry is key here. No one bothers making their own puff pastry – it’s seriously fussy and time-consuming – so save yourself a hassle and head to the refrigerated section. Apart from prepping that, it’s really all about whisking together your eggs and milk, stirring in your chicken and veggies, then pouring it in the pie pan and popping it all in the oven! Easy peasy! While you can choose whichever veggies you like, we went with some hearty broccoli and sweet, sliced carrots. They add great texture and flavor, and perfectly complement the chicken.