Description
This Puff Pastry Chicken Pot Pie is a comforting, creamy dish filled with tender chicken, vegetables, and a savory gravy, all topped with a golden, flaky puff pastry crust.
Ingredients
- 1 tablespoon salted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon poultry seasoning
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 2 cups cooked, shredded chicken
- 1 1/2 cups frozen mixed vegetables
- 1 sheet frozen puff pastry, thawed
- 1 large egg, beaten (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large skillet over medium heat, melt the butter. Add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds.
- Sprinkle in the flour, salt, pepper, and poultry seasoning. Stir continuously for about 1 minute to cook the flour.
- Gradually whisk in the chicken broth and bring the mixture to a simmer, cooking until it thickens, about 2-3 minutes.
- Stir in the heavy cream, followed by the shredded chicken and frozen vegetables. Cook for 2-3 minutes until everything is heated through. Remove from heat.
- Pour the filling into a greased 9-inch pie dish or similar-sized baking dish.
- Unfold the thawed puff pastry and gently place it over the filling, trimming any excess. Press the edges to seal and cut a few slits in the top to vent.
- Brush the puff pastry with the beaten egg.
- Bake in the preheated oven for 20-25 minutes, or until the puff pastry is golden brown and puffed.
- Let cool for 5-10 minutes before serving.
Notes
- You can use rotisserie chicken for convenience.
- Be sure to thaw the puff pastry completely before using.
- Add a pinch of thyme or rosemary for extra flavor.
- Letting the pie rest after baking helps it set up before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 4g
- Sodium: 670mg
- Fat: 31g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 95mg
