Description
This Puff Pastry Chicken Pot Pie is the ultimate comfort food that brings warmth and satisfaction to any dinner table.
Ingredients
Scale
- ¼ cup unsalted butter (½ stick)
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 6 cloves garlic, minced
- 1 tablespoon fresh thyme leaves or ½ teaspoon dried thyme
- ¼ cup all-purpose flour
- 2 ½ cups low sodium chicken broth
- ½ cup whole milk or heavy cream
- 3 cups shredded rotisserie chicken, skin removed
- 1 ¼ cups frozen peas, do not thaw
- Salt and pepper to taste
- 1 sheet frozen puff pastry, thawed
- 1 large egg, beaten + 1 tablespoon water (for egg wash)
- Thyme and parsley for garnishing
Instructions
- Begin by preheating your oven to 400 degrees Fahrenheit.
- In your large cast-iron skillet, melt the butter over medium heat. Add in the diced yellow onion, carrots, and celery, cooking until the onion becomes soft and translucent, about 3-4 minutes. Stir in the minced garlic and thyme, cooking for another minute.
- Sprinkle the flour over the softened vegetables, stirring to coat. Gradually pour in the chicken broth while stirring continuously. Once smooth, mix in the milk or cream and bring to a gentle simmer until thickened, about 3 minutes.
- Turn off the heat and fold in the shredded chicken and frozen peas. Season with salt and pepper to taste.
- On a floured surface, roll out your thawed puff pastry and cut it into squares. Lay the squares over the chicken mixture, overlapping them slightly.
- Position your skillet on a baking sheet and bake for 25-30 minutes until the pastry is golden brown. Let it rest for 5-10 minutes before serving.
Notes
This dish keeps well and tastes even better the next day! Can be made ahead of time and refrigerated.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 492 kcal
- Sodium: 870 mg
- Protein: 24 g