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Puff Pastry Chicken Pot Pie

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A comforting chicken pot pie made with a creamy savory filling and topped with a light, flaky puff pastry crust, perfect for cozy family meals or elegant dinners.

Ingredients

  • 2 cups cooked chicken, diced or shredded
  • 2 sheets puff pastry, thawed
  • 3 tablespoons butter
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups chicken broth
  • 1/2 cup milk or cream
  • 3/4 cup frozen peas
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large skillet over medium heat, melt the butter. Add the onion, carrots, and celery and cook until softened.
  3. Stir in the garlic and cook for about 30 seconds until fragrant.
  4. Sprinkle the flour over the vegetables and stir well. Cook for 1 minute.
  5. Gradually whisk in the chicken broth and milk, stirring constantly until the mixture thickens.
  6. Add the cooked chicken, peas, thyme, salt, and black pepper. Simmer for 2–3 minutes, then remove from heat.
  7. Transfer the filling to a baking dish or individual ramekins.
  8. Place the puff pastry over the filling, trimming excess and pressing lightly around the edges. Cut small slits in the pastry to vent steam.
  9. Bake for 25–30 minutes, or until the pastry is puffed and golden brown and the filling is bubbling.
  10. Let cool slightly before serving.

Notes

Use rotisserie chicken to save time.Make sure the filling is thick to prevent soggy pastry.An egg wash can be brushed on the pastry for extra shine.The filling can be prepared a day ahead and refrigerated.

Nutrition

Find it online: https://cookibly.com/puff-pastry-chicken-pot-pie/