Description
This Puff Pastry Chicken Pot Pie is a delightful blend of tender chicken, vibrant vegetables, and a creamy sauce, all encased in golden, flaky pastry. It’s a quick, hearty meal that brings comfort on a busy day, making it perfect for family dinners or gatherings.
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 your oven to 400℉.
- Allow the puff pastry to thaw on the counter.
- In a skillet, melt the butter over medium heat.
- Sauté the diced onion for 2-3 minutes until softened.
- Sprinkle the flour over the butter and onion mixture, stirring for 30-60 seconds.
- Gradually pour in the chicken broth while stirring continuously, allowing it to thicken quickly.
- Add the white wine (or additional broth) and milk, bringing the mixture to a boil.
- Remove from heat and stir in garlic powder, black pepper, salt, the vegetables, and chicken until well combined.
- Transfer the filling into a pie plate.
- In a small bowl, whisk together the egg yolk and water to make an egg wash.
- Unroll the puff pastry sheet and place it over the filling, trimming any excess pastry as needed.
- Cut vent holes into the puff pastry to allow steam to escape.
- Brush the egg wash over the top of the pastry.
- Place the pie in the oven, on a rimmed sheet pan to catch any drips, and bake for 25-30 minutes or until golden brown and bubbly.
- Let the pie sit for 5 minutes before serving.
Notes
Ensure the puff pastry is fully thawed before using for best results.
You can substitute chicken broth with vegetable broth for a lighter flavor.
Feel free to add your choice of vegetables based on personal preference.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 4g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 90mg