Chicken Pot Pie W Puff Pastry
Indulge in the ultimate comfort food with this Chicken Pot Pie with Puff Pastry—a rich, creamy filling packed with tender shredded chicken, vibrant vegetables, and fragrant thyme, all nestled beneath a crisp, golden puff pastry crust. This recipe brings together a symphony of flavors with sautéed onions, carrots, celery, and garlic, combined with a velvety roux made from chicken broth and heavy cream. The buttery puff pastry provides a delightful flaky contrast to the hearty filling, making each bite irresistibly satisfying. Perfect for a cozy family dinner or an impressive dish for guests, this classic chicken pot pie is easy to prepare, with a short prep time of just 20 minutes. Serve it straight from the oven alongside a crisp green salad for a complete and unforgettable meal!
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Recipe Information
Ingredients
- 4 tablespoons Butter
- 1 chopped Medium yellow onion
- 2 diced Carrots
- 2 diced Celery stalks
- 2 cloves Minced garlic
- 0.33 cup All-purpose flour
- 2 cups Chicken broth
- 0.75 cup Heavy cream
- 2 cups Cooked shredded chicken
- 1 cup Frozen peas
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 1 thawed Puff pastry sheet
- 1 beaten Egg
Instructions
Preheat your oven to 400°F (200°C).
In a large skillet or saucepan, melt the butter over medium heat.
Add the onions, carrots, and celery, and sauté for 5-7 minutes, or until the vegetables soften.
Stir in the garlic and cook for an additional minute.
Sprinkle the flour over the vegetables and cook, stirring constantly, for 2 minutes to create a roux.
Gradually pour in the chicken broth, stirring continuously to avoid lumps.
Pour in the heavy cream and stir to combine. Cook for 3-5 minutes until the mixture thickens.
Stir in the shredded chicken, peas, salt, black pepper, and thyme. Remove from heat and let the filling cool slightly.
Transfer the filling to a baking dish or individual ramekins.
On a floured surface, roll out the puff pastry sheet to fit your baking dish. Drape it over the chicken mixture, pressing down lightly to seal the edges.
Trim any excess pastry and crimp the edges if desired. Cut a few small slits in the pastry to allow steam to escape.
Brush the puff pastry with the beaten egg for a golden finish.
Place the pot pie on a baking sheet to catch any drips and bake for 25-30 minutes, or until the puff pastry is golden brown and puffed.
Remove from the oven and let cool for 5-10 minutes before serving.
Nutrition Facts
Calories |
590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1059 mg | 46% | |
| Total Carbohydrate | 26.5 g | 10% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 8.5 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 88 mg | 7% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 874 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
