Description
This Puff Pastry Chicken Pot Pie offers an irresistible flavor with simple prep. Packed with chicken and veggies in a creamy sauce, it’s a comforting dish ideal for family dinners.
Ingredients
Scale
- 1 sheet puff pastry
- 1/3 cup butter
- 1/2 cup diced onion
- 1/2 cup flour
- 1 1/2 cups chicken broth
- 1/4 cup dry white wine or additional chicken broth
- 1/2 cup milk
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 2 cups frozen peas and carrots or mixed vegetables
- 2 cups diced or shredded chicken
- 1 egg yolk
- 1 tablespoon water
Instructions
- Preheat the oven to 400℉.
- Thaw the puff pastry on the counter.
- Melt the butter in a skillet over medium heat.
- Sauté the onion for 2-3 minutes.
- Sprinkle flour over the onions and stir, cooking for 30-60 seconds.
- Gradually pour in chicken broth while stirring until thickened.
- Add the white wine (or additional broth) and milk, bringing the mixture to a boil.
- Remove from heat and mix in garlic, pepper, salt, vegetables, and chicken.
- Pour the filling into a pie plate.
- In a bowl, whisk egg yolk and water for egg wash; set aside.
- Lay the puff pastry over the filling and trim excess as needed, crimping the edges if desired.
- Cut vent holes in the puff pastry with a knife.
- Brush the pastry with egg wash.
- Transfer the pie to the oven, placing a rimmed sheet pan below to catch drips.
- Bake for 25-30 minutes, until golden brown and bubbly.
- Let it set for 5 minutes before serving.
Notes
Ensure the puff pastry is thawed but still cold for easy handling.
For additional flavor, consider adding herbs like thyme or rosemary to the filling.
Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg