Description
Enjoy a comforting bowl of Creamy Chicken Pot Pie with Puff Pastry, featuring savory chicken, vibrant vegetables, and a rich sauce, all topped with flaky pastry. It’s perfect for quick dinners or cozy gatherings!
Ingredients
Scale
- 1 1/2 pounds potatoes, peeled and diced
- 2 large carrots, peeled and cut into bite-size pieces
- 1 tablespoon butter
- 1 large shallot or 1/2 an onion, diced
- 2 cloves garlic, minced
- 2 pounds boneless, skinless chicken, cooked and diced or shredded
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon dried tarragon
- 2 cups whole milk
- 1 cup heavy cream
- 1/3 cup dry white wine
- 1 cup frozen peas
- 1 sheet puff pastry, thawed
Instructions
- Preheat the oven to 425°F and prepare the potatoes in boiling salted water until fork-tender (10 minutes).
- Sauté diced shallot in melted butter for 2-3 minutes; add minced garlic and sauté for an additional minute.
- Add cooked chicken, stir in flour, salt, and tarragon, then mix well.
- Pour in whole milk and heavy cream, cook until mixture thickens (about 5 minutes).
- Fold in white wine, potatoes, carrots, and peas, adjusting seasonings.
- Transfer filling to a baking dish, cover with puff pastry, and cut slits for steam.
- Bake for 20-30 minutes until the pastry is golden and filling bubbles,
Notes
Make sure pastry is completely thawed to avoid sogginess.
Can use rotisserie chicken for quicker preparation.
Leftover filling can be stored in the refrigerator for up to 3-4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 95mg