Description

This Puff Pastry Chicken Pot Pie features a delightful blend of tender chicken and vegetables in a creamy sauce, all encased in flaky puff pastry. Perfect for a quick dinner or a comforting family meal, it combines flavor and simplicity in every bite.

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

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Instructions

Preheat the oven to 400℉.
Thaw the puff pastry on the counter while preparing the filling.
Melt the butter in a skillet over medium heat.
Sauté the diced onion for 2-3 minutes.
Sprinkle the flour on top and stir, cooking the mixture for 30-60 seconds.
Gradually pour in the chicken broth while stirring constantly; it will thicken immediately after adding a little more chicken broth.
Add white wine (or extra broth) and milk, then bring to a boil.
Remove from heat and incorporate garlic, pepper, salt, mixed vegetables, and chicken.
Fill the pie plate with this mixture.
Prepare egg wash by whisking the egg yolk and water; set aside.
Unroll the puff pastry over the filling, trimming excess and crimping edges as you like.
Make vent holes in the puff pastry with a knife.
Brush the egg wash over the pastry.
Transfer the pie to the oven, placing a rimmed sheet pan beneath to catch any spills.
Bake for 25-30 minutes or until the pastry is golden brown and the filling is bubbly, optionally tenting with foil if browning too quickly.
Let sit for 5 minutes before serving.

Notes

Ensure the puff pastry is fully thawed before using for best results.
You can substitute mixed vegetables based on preference or availability.
For an extra flavor boost, feel free to add herbs like thyme or rosemary.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 2g
Sodium: 600mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 15g
Cholesterol: 70mg