Looking for something warm, hearty, and homey — but without the mess and stress? This easy kosher chicken pot pie is the perfect weeknight solution. It’s rich and comforting, but comes together fast thanks to a clever shortcut: store-bought puff pastry. That means less time in the kitchen and more time enjoying a cozy dinner.

No-Fuss Kosher Chicken Pot Pie

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 carrots, peeled and chopped
• 1 stalk celery, chopped
• 2 cups cooked chicken, shredded
• 1/2 cup frozen peas
• 2 tablespoons flour
• 1 1/2 cups non-dairy chicken broth
• Salt and pepper to taste
• 1 sheet puff pastry, thawed
• 1 egg, beaten (optional, for gloss)

Method:

1. Preheat oven to 400°F (200°C).
2. In a skillet, sauté onion, carrots, and celery in olive oil until soft. Stir in the flour to coat, then gradually add broth, whisking until thickened.
3. Add the shredded chicken and peas. Season with salt and pepper. Simmer 2–3 minutes.
4. Pour mixture into a greased pie dish. Top with puff pastry, trimming edges if needed. Cut a few slits for steam to escape.
5. Brush with egg wash if using, then bake for 20–25 minutes or until golden and bubbling.

Serve it hot and watch it disappear. This chicken pot pie recipe is proof that kosher comfort food doesn’t have to be complicated — just made with care.