Description
Enjoy the delightful Puff Pastry Chicken Pot Pie, combining juicy chicken, vibrant vegetables, and a flaky pastry top. It’s an easy, comforting dish perfect for family meals!
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 the butter in a skillet over medium heat.
- Sauté the diced onion for 2-3 minutes until soft.
- Sprinkle flour over the onion and stir; cook for 30-60 seconds.
- Slowly add the chicken broth, stirring constantly until it thickens then thins out.
- Pour in the white wine (or extra broth) and milk, bringing it to a boil.
- Remove from heat and mix in garlic powder, black pepper, salt, frozen vegetables, and chicken.
- Pour the filling into a pie plate.
- Whisk egg yolk and water to create an egg wash; set aside.
- Unroll puff pastry, covering the filling; trim and crimp the edges if desired.
- Cut vent holes in the puff pastry with a sharp knife.
- Brush the pastry with the egg wash.
- Place the pie in the oven on a sheet pan to catch any spills.
- Bake for 25-30 minutes until the pastry is golden brown and filling is bubbly.
- Allow to set for 5 minutes before serving.
Notes
For extra flavor, use homemade chicken broth.
Feel free to customize the vegetable mix based on your preference.
Cover with foil if the pastry browns too quickly in the oven.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 3g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 100mg