Description

This Puff Pastry Chicken Pot Pie offers a mouthwatering blend of savory chicken, fresh vegetables, and a rich sauce, all encased in a buttery, flaky pastry. Perfect for a quick dinner or family gathering!

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℉.
Let the puff pastry thaw on the counter while preparing the filling.
Melt the butter in a skillet over medium heat.
Sauté the onion for 2-3 minutes until softened.
Sprinkle flour over the mixture and stir. Cook for 30-60 seconds.
Gradually pour in the chicken broth, stirring to combine; the sauce will thicken initially and thin out with more broth.
Incorporate the white wine (or more broth) and milk, bringing the mixture to a boil.
Remove from heat and stir in garlic powder, black pepper, salt, mixed vegetables, and chicken.
Transfer the filling to a pie plate.
Whisk together egg yolk and water to create an egg wash and set it aside.
Roll out the puff pastry over the filling and trim any excess. Crimp the edges if desired.
Cut vent holes in the pastry for steam escape.
Brush the pastry with the egg wash.
Place the pie in the oven on a sheet pan to catch potential spills.
Bake for 25-30 minutes until the pastry is golden brown and the filling is bubbling. Check after 20 minutes and cover with foil if necessary to avoid over-browning.
Allow to sit for 5 minutes before serving.

Notes

For extra flavor, consider adding herbs like thyme or rosemary to the filling.
Using rotisserie chicken can save time when preparing this dish.
Feel free to customize the vegetables based on your preference.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 2g
Sodium: 550mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 15g
Cholesterol: 50mg