Puff Pastry Chicken Pot Pie
User Reviews
5
18 reviews
Excellent
Puff Pastry Chicken Pot Pie
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This old-fashioned chicken pot pie with puff pastry has a flaky, golden brown crust and a creamy chicken and vegetable filling.
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Ingredients
For the Filling
- ⅓ cup butter salted
- ⅓ cup onion finely diced
- ⅓ cup celery finely diced
- ½ teaspoon garlic about 1 small clove, minced, fresh
- ⅓ cup all-purpose flour
- 1 ½ cups chicken broth
- ⅔ cup whole milk at room temperature
- ½ teaspoon kosher salt plus more to taste
- ¼ teaspoon black pepper
- ¼ teaspoon thyme or about 1 teaspoon fresh thyme leaves, dried
- 3 cups chicken such as the meat from a store-bought rotisserie chicken, shredded, cooked
- 1 ½ cups pea thawed, frozen
- 1 ½ cups carrot thawed, frozen
- 1 cup corn kernels thawed, frozen
For the Crust
- ½ of a frozen puff pastry thawed according to package directions, 17.3 ounce package
- 1 large egg
- 2 teaspoons water
- ¼ teaspoon kosher salt
- Pinch ground black pepper
Instructions
Make the Filling
- Preheat the oven to 375°F. In a 10-inch cast iron skillet, melt butter over medium heat. Add onion and celery; cook until soft (about 5 minutes). Add garlic and cook for 1 more minute, stirring constantly. Whisk in the flour; cook, whisking constantly, for 1 minute. Gradually whisk in the chicken broth and milk until smooth. Add the salt, pepper and thyme. Cook, whisking frequently, until thickened (about 4-5 minutes). Remove from the heat. Stir in the chicken, peas and carrots, and corn.
Prepare the Crust
- On a lightly floured surface, roll the puff pastry into a 10-inch square. Place the puff pastry over the hot chicken mixture, letting the ends extend over the sides of the skillet.
- In a small bowl, whisk together the egg and the water. Brush the egg wash on top of the crust. Sprinkle with salt and pepper. Brush the undersides of the puff pastry corners with the egg wash; press to the skillet. Cut 2-3 slits in the top of the crust to vent.
Bake the Pie
- Place the skillet on a rimmed baking sheet (to catch any filling that may drip over) and bake in the 375°F oven until the puff pastry is golden brown and the filling is bubbly, about 30-40 minutes. Let rest 10-15 minutes before serving.
Notes
- If you don't have a 10-inch cast iron skillet, you can substitute with a deep-dish pie plate or a 2-quart casserole dish.
Nutrition Information
Show Details
Serving
1/6 of the recipe
Calories
511kcal
(26%)
Carbohydrates
35g
(12%)
Protein
25g
(50%)
Fat
31g
(48%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
13g
(65%)
Trans Fat
0.4g
(20%)
Cholesterol
84mg
(28%)
Sodium
781mg
(33%)
Potassium
424mg
(9%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
3742IU
(75%)
Vitamin C
7mg
(8%)
Calcium
69mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 511 kcal
% Daily Value*
| Serving | 1/6 of the recipe | |
| Calories | 511kcal | 26% |
| Carbohydrates | 35g | 12% |
| Protein | 25g | 50% |
| Fat | 31g | 48% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 84mg | 28% |
| Sodium | 781mg | 33% |
| Potassium | 424mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 3742IU | 75% |
| Vitamin C | 7mg | 8% |
| Calcium | 69mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
18 reviews
Excellent
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