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Chicken Pot Pie With Puff Pastry Crust

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Easy Chicken Pot Pie with Puff Pastry Recipe Comfort Food Recipe
Easy Chicken Pot Pie with Puff Pastry Recipe Comfort Food Recipe from www.asparkleofgenius.com

Description

This recipe for Chicken Pot Pie with Puff Pastry Crust is a classic comfort dish. It is easy to make and only requires a few ingredients. The puff pastry crust adds a light, flaky crust that is perfect for this dish. The filling is a savory combination of chicken, vegetables and herbs, making it a delicious and hearty meal. This recipe is sure to become a family favorite and is great for both weeknight dinners and special occasions.

Prep Time

This recipe takes about 20 minutes of prep time, with 10 minutes of cook time. It is a quick and easy dish that can be made in no time at all. All you need to do is gather the ingredients, prepare the filling and assemble the pot pie.

Ingredients

  • 1 sheet of puff pastry
  • 1 tablespoon of olive oil
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 2 carrots, diced
  • 2 stalks of celery, diced
  • 1/2 teaspoon of dried thyme
  • 1/2 teaspoon of dried rosemary
  • 1/2 teaspoon of dried oregano
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 2 cups of cooked chicken, diced
  • 1 cup of chicken broth
  • 1/2 cup of frozen peas
  • 1/4 cup of all-purpose flour
  • 2 tablespoons of butter
  • 1/4 cup of cream

Instructions

Preheat the oven to 375 degrees F. Grease a 9-inch pie dish. Place the puff pastry on a lightly floured surface and roll it out to fit the pie dish. Place the pastry in the dish and crimp the edges. Set aside.

In a large skillet, heat the olive oil over medium-high heat. Add the onions and garlic and cook for 5 minutes, stirring occasionally. Add the carrots, celery, thyme, rosemary, oregano, salt, and pepper and cook for 5 more minutes. Add the chicken, broth, and frozen peas. Simmer for 10 minutes.

In a small saucepan, melt the butter over medium heat. Add the flour and whisk until combined. Cook for 1 minute, stirring constantly. Slowly add the cream, whisking constantly. Cook for 1 minute or until the mixture is thick and bubbly. Add the cream mixture to the chicken mixture and stir to combine.

Pour the chicken filling into the prepared pie dish. Top with the puff pastry, pressing the edges to seal. Cut several slits in the top of the pastry to allow steam to escape. Bake for 20-25 minutes or until the pastry is golden brown.

Equipment

  • 9-inch pie dish
  • Large skillet
  • Small saucepan
  • Rolling pin

Notes

Make sure to use cooked chicken in this recipe. You can use cooked chicken from a rotisserie chicken, leftovers, or poached chicken.

This recipe also works great with other types of vegetables. You can add mushrooms, bell peppers, or squash to the filling. Just make sure to cook the vegetables before adding them to the filling.

Nutrition: Per Serving

Calories: 396, Fat: 22g, Saturated Fat: 10g, Cholesterol: 79mg, Sodium: 547mg, Carbohydrates: 24g, Fiber: 3g, Sugar: 4g, Protein: 22g

Recipe Tips

  • Make sure to use a store-bought puff pastry for this recipe. Homemade puff pastry is much more difficult to make.
  • If you don't have all of the herbs on hand, you can use a store-bought Italian seasoning blend. Just use 2 teaspoons instead of the thyme, rosemary, and oregano.
  • If the filling is too thick, you can add a bit more chicken broth to thin it out.
  • If you don't have a 9-inch pie dish, you can use an 8-inch dish or an 11-inch dish. The baking time may need to be adjusted.

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