Description
Enjoy the comfort of a traditional chicken pot pie made easy with puff pastry. Perfect for a cozy weeknight meal!
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup frozen peas and carrots
- 1/2 cup diced onion
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1/2 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 package puff pastry sheets, thawed
Instructions
- Preheat oven to 425°F (220°C).
- In a large skillet, melt butter over medium heat. Add onion and sauté until translucent.
- Stir in flour, salt, and pepper; cook for 1-2 minutes.
- Gradually add chicken broth and milk, stirring constantly, until thickened.
- Mix in the shredded chicken and frozen vegetables, and stir well.
- Transfer the mixture into a pie dish.
- Cover with puff pastry, sealing the edges. Cut slits in the pastry to allow steam to escape.
- Bake for 25-30 minutes or until the pastry is golden brown.
- Let cool slightly before serving.
Notes
- For a richer flavor, you can add herbs such as thyme or rosemary.
- This dish can be made ahead and stored in the refrigerator before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg