Description

Puff Pastry Chicken Pot Pie offers a delightful combination of succulent chicken, vibrant vegetables, and a flaky pastry crust. Perfect for a quick dinner or a comforting meal, this dish is both easy to make and a family favorite!

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

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Instructions

Preheat the oven to 400℉.
Allow the puff pastry to thaw on the counter while preparing the filling.
Melt butter in a skillet over medium heat.
Sauté the diced onion for 2-3 minutes until tender.
Sprinkle flour over the onion and stir; cook for 30-60 seconds.
Gradually pour in chicken broth while stirring, allowing the mixture to thicken.
Add white wine (or extra broth) and milk, bringing the mixture to a boil.
Remove from heat and mix in garlic, pepper, salt, frozen vegetables, and chicken.
Transfer the filling into a pie plate.
For the egg wash, whisk the egg yolk with water in a small bowl.
Roll out puff pastry and place it over the filling, trimming and crimping the edges as desired.
Cut vent holes into the puff pastry with a sharp knife.
Brush the egg wash over the puff pastry.
Transfer the pie to the oven, placing a rimmed sheet pan below to catch drips.
Bake for 25-30 minutes until the pastry is golden brown and filling is bubbly.
Allow to set for 5 minutes before serving.

Notes

Feel free to use leftover chicken or rotisserie chicken for a quicker prep.
You can substitute the vegetables with your favorites or seasonal produce.
For a richer flavor, add herbs like thyme or rosemary to the filling.

Nutrition

Serving Size: 1 slice
Calories: 370
Sugar: 2g
Sodium: 800mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 16g
Cholesterol: 90mg