Description
This Chicken Pot Pie with Puff Pastry is a comforting meal with tender chicken and vibrant vegetables under a golden, flaky pastry, perfect for quick family dinners.
Ingredients
Scale
- 3.5 cups shredded chicken breast
- 4 slices bacon, diced
- 4 tablespoons unsalted butter
- 1.5 cups carrots, sliced
- 1.5 cups celery, sliced
- 1 large yellow onion, diced
- 1 shallot, finely diced
- 10 cloves garlic, minced
- 1 teaspoon Morton kosher salt
- 1/2 teaspoon pepper
- 1/4 teaspoon turmeric, optional
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh sage, chopped
- 1/2 cup dry white wine
- 1/2 scant cup all-purpose flour
- 2.25 cups chicken stock or broth
- 1 cup milk
- 1.5 cups frozen peas
- 1 package frozen puff pastry, 14 oz, thawed
- 1 large egg
- 1 tablespoon water
Instructions
- Preheat oven to 400°F and prepare your baking dish.
- Sauté diced bacon in a pan until crispy.
- Add butter, carrots, and celery; cook until softened.
- Sauté onion until translucent, then add shallot and garlic.
- Season with salt, pepper, turmeric, thyme, rosemary, and sage; cook until fragrant.
- Deglaze with white wine and let it reduce.
- Add flour, stir to form a paste, then gradually add chicken stock and milk.
- Mix in peas and shredded chicken until combined.
- Transfer filling to a baking dish and top with puff pastry.
- Brush pastry with egg wash and bake for 20-25 minutes until golden.
Notes
Use rotisserie chicken for easier preparation.
Feel free to substitute vegetables based on personal preferences.
Make this dish gluten-free by using a suitable alternative for the puff pastry.
Nutrition
- Serving Size: 1 slice
- Calories: 563
- Sugar: 4g
- Sodium: 825mg
- Fat: 30g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 97mg