Description
This Puff Pastry Chicken Pot Pie is a delightful blend of tender chicken, vibrant vegetables, and a flaky crust. Perfect for a quick dinner or cozy gatherings, it’s an easy, comforting dish that everyone will love!
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
Instructions
- Preheat the oven to 400℉.
- Thaw the puff pastry on the counter while preparing the filling.
- Melt butter in a skillet over medium heat.
- Sauté diced onion for 2-3 minutes until translucent.
- Sprinkle flour over the onions and stir for 30-60 seconds until cooked.
- Slowly pour in the chicken broth while stirring constantly; it will thicken quickly.
- Add white wine (or extra broth) and milk, bringing the mixture to a boil.
- Remove from heat, then stir in garlic powder, black pepper, salt, mixed vegetables, and shredded chicken.
- Transfer the filling into a pie plate.
- Whisk together egg yolk and water; set aside for the egg wash.
- Unroll the puff pastry over the filling, trimming excess if needed.
- Cut vent holes in the pastry to allow steam to escape.
- Brush the pastry with the egg wash.
- Place the pie in the oven on a rimmed sheet pan and bake for 25-30 minutes until golden brown and bubbly.
- Let the pie set for 5 minutes before serving.
Notes
Ensure the puff pastry is thawed properly before using for best results.
For extra flavor, try using homemade chicken broth.
You can customize the filling by adding your favorite vegetables.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 2g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 100mg