Puff Pastry Chicken Pot Pie
User Reviews
4.8
18 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr
-
Servings
6
-
Calories
412 kcal
-
Course
Main Course
Puff Pastry Chicken Pot Pie
Report
Pot pie is the ultimate comfort food, but when you don't feel like making your own crust, this easy Puff Pastry Chicken Pot Pie is the answer. Just roll out the packed dough, trim the edges and bake.
Share:
Ingredients
- 3 cups cooked chicken shredded or diced (I used leftover rotisserie chicken)
- 1 medium onion diced
- 2 talks celery diced
- 3 medium carrots peeled and cut into 1/2" pieces
- 6 ounces button mushrooms sliced
- 1 large Yukon Gold potato or white or red potato, peeled and cut into 1/2" dice
- 1 ½ teaspoons olive oil
- 4 tablespoons butter
- 4 tablespoons flour
- ¾ teaspoon salt
- 1½ teaspoons fresh thyme or 3/4 teaspoon dried thyme
- 2 tablespoons dry vermouth (can substitute white wine or sherry) optional
- 2 ¼ cups chicken stock from rotisserie chicken or low-sodium broth
- 1 cup frozen peas
- ½ teaspoon black pepper
- 1 heet puff pastry dough thawed in the refrigerator.
- 1 whisked egg mixed with 1 tablespoon of water optional
Instructions
- Defrost puff pastry in the refrigerator overnight. Use a rolling pin to roll the dough into a square or rectangle to cover your skillet or casserole dish. Line a sheet pan with parchment paper and lay the puff pastry top of it. Transfer the pan to the freezer.
- Preheat the oven to 400° F.
- Heat a medium skillet over medium high heat. Add the olive oil and swirl around the pan. Add the sliced mushrooms and 1/4 teaspoon of kosher salt. Cook, stirring occasionally until the mushrooms give up some of their liquid and start to brown. Remove from heat and set aside.
- Melt the butter in a large skillet over medium high heat and add the onion, celery, carrots, potato and thyme—season with 1/2 teaspoon of salt. Stir well, cover and simmer for 6-7 minutes, stirring occasionally until the vegetables are tender and onions and celery are slightly translucent.
- Sprinkle the vegetables with flour and stir well until there are no dry bits of flour left and the vegetable mixture looks pasty. Add the vermouth and cook, stirring for one minute.
- Add the chicken stock a little at a time, stirring constantly until it's evenly blended with the flour and vegetable mixture. Bring to a boil, stirring constantly and scraping the bottom and sides of the pan so they don't burn. Once the sauce starts to boil, cook for one additional minute until it thickens.
- Add the chicken, sauteed mushrooms and peas to the pot pie mixture and stir to combine.
- Transfer the chicken pot pie mixture to a casserole dish. Lay the puff pastry over the casserole and trim any edges with a sharp knife (though the pastry should cover the entireity of the pot pie). Cut a few slits into the pastry for steam to escape.
- Use a pastry brush to brush the puff pastry with egg wash (helps give it a glossy golden brown crust).
- Place the chicken pot pie on a rimmed baking sheet lined with parchment paper or foil (to catch drips). Bake for 30-40 minutes or until the puff pastry is golden brown and puffed. Serve.
Nutrition Information
Show Details
Calories
412kcal
(21%)
Carbohydrates
39g
(13%)
Protein
9g
(18%)
Fat
25g
(38%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
3g
Monounsaturated Fat
12g
Trans Fat
0.3g
Cholesterol
20mg
(7%)
Sodium
710mg
(30%)
Potassium
541mg
(15%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
5599IU
(112%)
Vitamin C
20mg
(22%)
Calcium
44mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 412 kcal
% Daily Value*
| Calories | 412kcal | 21% |
| Carbohydrates | 39g | 13% |
| Protein | 9g | 18% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 710mg | 30% |
| Potassium | 541mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 5599IU | 112% |
| Vitamin C | 20mg | 22% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
Other Recipes
You'll Also Love
