Description
A comforting and delicious chicken pot pie topped with flaky puff pastry, perfect for a cozy dinner.
Ingredients
Scale
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup whole milk
- 2 1/2 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
- 1 sheet frozen puff pastry, thawed
- 1 egg, beaten
Instructions
- Preheat your oven to 400°F (200°C).
- Heat a 10 or 12-inch oven-safe skillet over medium heat.
- Melt the butter in the skillet. Add the onion, carrot, and celery. Sauté for 6-7 minutes until the onion is soft.
- Add the garlic and cook for 1 minute more, stirring.
- Sprinkle the flour over the veggies and stir for a minute.
- Gradually add the chicken broth and then the milk, stirring until smooth.
- Add chicken, peas, salt, pepper, and thyme. Stir gently and let it cook for a couple of minutes.
- Unroll the thawed puff pastry over the skillet, trimming edges if necessary. Press gently against the sides and make slits for steam to escape.
- Brush the pastry with the beaten egg.
- Bake in the oven for 23-28 minutes, until the pastry is puffed and golden.
- Let it sit for at least 5 minutes before serving.
Notes
- For a richer flavor, use homemade chicken broth.
- Feel free to customize the vegetable mix according to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg