Description

This Puff Pastry Chicken Pot Pie is a comforting dish featuring tender chicken, savory vegetables, and a rich, creamy sauce, all wrapped in a flaky puff pastry. Perfect for a quick dinner or a cozy meal, it’s sure to satisfy everyone at the table!

Ingredients

Scale

1 sheet puff pastry
1/3 cup butter
1/2 cup diced onion
1/2 cup flour
1 1/2 cups chicken broth
1/4 cup dry white wine or additional chicken broth
1/2 cup milk
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 teaspoon salt
2 cups frozen peas and carrots or mixed vegetables
2 cups diced or shredded chicken
1 egg yolk
1 tablespoon water

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Instructions

Preheat the oven to 400℉.
Thaw the puff pastry on the counter while preparing the filling.
Melt the butter in a skillet over medium heat.
Sauté the diced onion for 2-3 minutes until softened.
Sprinkle the flour over the onion and stir for 30-60 seconds.
Gradually stir in the chicken broth until it thickens and then add more.
Add the white wine (or extra broth) and milk; bring to a boil.
Remove from heat and stir in garlic powder, black pepper, salt, mixed vegetables, and chicken.
Pour the filling into a pie plate.
Whisk the egg yolk and water together for an egg wash and set aside.
Lay the thawed puff pastry over the filling; trim and crimp the edges as desired.
Cut vent holes into the puff pastry with a sharp knife.
Brush the pastry with the egg wash.
Place the pie on a rimmed sheet pan and bake for 25-30 minutes or until golden brown and bubbly.
Check around 20 minutes and cover with foil if necessary to prevent over-browning.
Let the pie set for 5 minutes before serving.

Notes

For added flavor, consider using freshly cooked chicken rather than rotisserie.
This dish can be assembled a day in advance and baked just before serving.
Feel free to customize the vegetables based on your preferences or what you have on hand.

Nutrition

Serving Size: 1 piece
Calories: 450
Sugar: 3g
Sodium: 800mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 20g
Cholesterol: 100mg