Chicken Pot Pie with Puff Pastry
User Reviews
5.0
3 reviews
Excellent
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Prep Time
25 mins
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Cook Time
25 mins
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Total Time
50 mins
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Servings
6
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Course
Main Course
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Cuisine
American
Chicken Pot Pie with Puff Pastry
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Easily one of the best ways to make pot pie! You get a creamy, richly flavored chicken and vegetable base thats topped with bite size pieces of golden brown, super flakey, buttery puff pastry. It's the ultimate cozy comfort food.
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Ingredients
- 1 pkg (17 to 18 oz) frozen puff pastry, thawed according to package directions
- 1 large egg
- 1 Tbsp water
- 1 Tbsp olive oil
- 1 1/2 cups (chopped) yellow onion
- 1 1/4 cups thin chopped celery
- 1 1/4 cups peeled and chopped carrots
- 6 oz. mushrooms, sliced
- 5 Tbsp Butter, cut into pieces
- 1 Tbsp minced garlic
- 1/2 cup all-purpose flour, plus more for dusting puff pastry
- 1 (15 oz) can low-sodium chicken broth, then more to thin as desired
- 1 3/4 cups whole milk
- 2 tsp minced fresh thyme
- salt and black pepper, to taste
- 3 1/2 cups cooked shredded chicken (preferably rotisserie or bone-in cooked chicken)
- 1 1/2 cups frozen petite peas
- 1/3 cup grated (1.5 oz) Parmesan Cheese
- 3 Tbsp chopped fresh parsley, plus more for garnish
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Instructions
- Preheat oven to 400 degrees. Unfold puff pastry onto a lightly floured surface, sprinkle top with a little flour then spread evenly over top.
- Cut puff pastry into 1-inch squares. Transfer to a 18 by 13-inch baking sheet lined with parchment paper.
- In a mixing bowl whisk together egg with the 1 Tbsp water until well blended. Light brush some of the egg mixture over top of puff pastry then spread pieces out even.
- Bake in preheated oven until nicely puffed and richly golden brown, about 11 to 15 minutes.
- While puff pastry is baking prepare filling. In a 12-inch skillet heat olive oil over medium-high heat.
- Add onions, celery, carrots, mushrooms and saute tossing only occasionally (about every 2 to 3 minutes so mushrooms and veggies brown a little), cooking until veggies soften, about 10 to 12 minutes.
- Add butter and garlic and saute 1 minutes. Sprinkle in flour, then cook tossing constantly 1 minute.
- Reduce heat to medium, while whisking slowly pour in chicken broth then milk. Add thyme and season with salt and pepper to taste. Let cook until thickened, while stirring.
- Reduce heat low stir in chicken. Let heat for a few minutes, stirring occasionally. Stir in peas, parmesan and parsley and warm through.
- Thin mixture with more chicken broth as desired (or milk). Serve warm in bowls and top with puff pastry pieces garnished with a little more parsley.
Notes
- Recipe makes about 9 cups filling.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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