Chicken Pot Pie


  • 2 tablespoons olive oil
  • 2 cloves garlic, chopped
  • 1 medium onion, chopped
  • 2 ribs celery, chopped
  • 1 tablespoon chopped thyme, or ½ tablespoon dried thyme
  • 2 pounds boneless, skinless chicken breasts, cut into 1 inch chunks
  • 2 cans prepared chicken or turkey gravy
  • 2 Russet potatoes, peeled and cut into ½ inch cubes
  • ½ cup heavy cream
  • 1 16-ounce bag of frozen mixed vegetables
  • 1 box frozen puff pastry sheets, thawed
  • salt and pepper to taste


  1. Heat the olive oil over medium heat in a large sauce pan. Add garlic, onion, celery and thyme and cook until onion is translucent, about 3-4 minutes.
  2. Add the chicken pieces in batches and brown chicken on all sides. Do not crowd the chicken or it will not brown. Remove chicken from pan and set aside.
  3. Add the gravy and potato and simmer until potato is just cooked through.
  4. Add the heavy cream to the gravy and vegetable mixture and stir. Add chicken and frozen vegetables and stir to combine. Season with salt and pepper and remove from heat.
  5. Unroll one puff pastry sheet.
  6. Pour chicken mixture into a 10-inch iron skillet or casserole dish. Top with puff pastry sheet and bake at 400° for 25 – 30 minutes, until puff pastry is puffed and golden. Serve immediately.