Creamy Italian Chicken Puff Pie
Indulge in the cozy, comforting flavors of this Creamy Italian Chicken Puff Pie, a show-stopping dish that combines tender, shredded chicken, vibrant peas and carrots, and fresh spinach in a rich Parmesan cream sauce. Nestled between layers of golden, flaky puff pastry, this recipe transforms a simple weeknight meal into an elegant centerpiece that's perfect for family dinners or entertaining guests. Seasoned with aromatic Italian herbs and a hint of garlic, every bite is bursting with savory goodness. With its quick prep time and impressive presentation, this pie strikes the perfect balance between convenience and gourmet flair. Serve it with a crisp side salad or roasted vegetables for a complete meal that's sure to impress!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breast
- 3 tablespoons Butter
- 1 tablespoon Olive oil
- 2 cloves Garlic cloves, minced
- 1 medium Onion, finely chopped
- 2 teaspoons Italian seasoning
- 2 tablespoons All-purpose flour
- 1.5 cups Chicken broth
- 0.75 cup Heavy cream
- 0.5 cup Grated Parmesan cheese
- 1 cup Frozen peas and carrots
- 1 cup Fresh spinach
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 sheets Puff pastry sheets, thawed
- 1 large Egg, beaten
Instructions
Preheat the oven to 400°F (200°C).
Season the chicken breasts with a pinch of salt and pepper on both sides. In a large skillet, heat the olive oil over medium heat and cook the chicken for 4-5 minutes on each side until golden brown. Remove from the skillet, let cool slightly, and shred into bite-sized pieces.
In the same skillet, melt the butter over medium heat. Add the minced garlic and chopped onion, and sauté until fragrant and translucent, about 3 minutes.
Stir in the Italian seasoning and flour, cooking for 1 minute to form a roux.
Gradually whisk in the chicken broth and heavy cream, cooking for 2-3 minutes until the mixture thickens.
Stir in the Parmesan cheese, shredded chicken, frozen peas and carrots, spinach, salt, and ground black pepper. Combine everything thoroughly, then remove the skillet from the heat and let the filling cool slightly.
Roll out one puff pastry sheet slightly and place it into a 9-inch pie dish, making sure it covers the edges.
Pour the cooled creamy chicken filling into the pie dish, spreading it evenly.
Roll out the second puff pastry sheet and place it over the filling. Crimp the edges of the top and bottom pastry together to seal the pie. Trim any excess pastry if necessary.
Brush the top of the pie with the beaten egg to create a golden crust.
Cut a few small slits in the top pastry to allow steam to escape while baking.
Bake the pie in the preheated oven for 25-30 minutes, or until the puff pastry is golden brown and flaky.
Remove the pie from the oven and let it cool for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
2060 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.7 g | 210% | |
| Saturated Fat | 76.3 g | 382% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 504 mg | 168% | |
| Sodium | 4926 mg | 214% | |
| Total Carbohydrate | 92.2 g | 34% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 14.2 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 666 mg | 51% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 944 mg | 20% | |
*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.
