Description
This Puff Pastry Chicken Pot Pie is a perfect blend of flavors wrapped in flaky pastry, ideal for a comforting meal.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, diced
- 1/2 cup onions, chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon thyme
- 1 package puff pastry sheets
Instructions
- Preheat the oven to 425°F (220°C).
- In a large saucepan, melt butter over medium heat. Add onions and cook until soft.
- Stir in flour and cook for 1 minute, then gradually whisk in chicken broth and milk.
- Add in shredded chicken, carrots, peas, potatoes, salt, pepper, and thyme, and stir until thickened.
- Pour the chicken mixture into a baking dish and cover with puff pastry.
- Cut slits in the pastry for steam to escape.
- Bake for 30-35 minutes, or until the pastry is golden brown.
- Let it cool for a few minutes before serving.
Notes
- For a richer flavor, add a splash of white wine to the filling.
- You can use store-bought rotisserie chicken to save time.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg