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
- Shredded Chicken Breast (3-3.5 cups)
- Bacon (4 slices, diced)
- Unsalted Butter (4 tablespoons)
- Carrots (1.5 cups, sliced)
- Celery (1.5 cups, sliced)
- Yellow Onion (1 large, diced)
- Shallot (1, finely diced)
- Garlic (8-10 cloves, minced)
- Morton Kosher Salt (1 teaspoon)
- Pepper (1/2 teaspoon)
- Turmeric (1/4 teaspoon, optional)
- Fresh Thyme, Rosemary, and Sage (1 tablespoon each, chopped)
- Dry White Wine (1/2 cup)
- All-Purpose Flour (1/2 scant cup)
- Chicken Stock or Broth (2.25 cups)
- Milk (1 cup)
- Frozen Peas (1.5 cups)
- Frozen Puff Pastry (1 package, 14 oz, thawed)
- Egg (1 large)
- Water (1 tablespoon)
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