Description
This Chicken Pot Pie with Puff Pastry is a comforting masterpiece featuring tender chicken, colorful veggies, and a golden, flaky crust. Perfect for a cozy dinner or a quick weeknight meal, it balances flavor and nostalgia beautifully.
Ingredients
- Shredded Chicken Breast (3-3.5 cups)
- Bacon
- Unsalted Butter
- Carrots
- Celery
- Yellow Onion
- Garlic
- Kosher Salt
- Pepper
- Turmeric (optional)
- Fresh Herbs (Thyme, Rosemary, Sage)
- Dry White Wine
- All-Purpose Flour
- Chicken Stock or Broth
- Milk
- Frozen Peas
- Frozen Puff Pastry
- Egg
- Water
Instructions
- Preheat the oven to 400°F (200°C).
- Cook diced bacon in a 3.5-quart Dutch oven until crispy.
- Add butter, then carrots and celery; sauté until softened.
- Add onion, shallot, and garlic; cook till translucent and fragrant.
- Season with salt, pepper, turmeric, and herbs; sauté for 2 more minutes.
- Pour in white wine, evaporate, then mix in flour until a paste forms.
- Gradually stir in chicken broth and milk, continuing to stir until thickened.
- Fold in frozen peas and shredded chicken; mix well.
- Transfer filling to a baking dish or keep in the Dutch oven if oven-safe.
- Layer puff pastry on top, brushing with egg wash.
- Bake for 20-25 minutes until pastry is golden and flaky.
Notes
Use rotisserie chicken for ease or cook fresh chicken if preferred.
For a gluten-free option, substitute all-purpose flour and puff pastry with gluten-free varieties.
Reheat leftovers in a preheated oven to maintain pastry crispness.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 3g
- Sodium: 960mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg