Description
A comforting chicken pot pie with a creamy, savory filling of chicken and vegetables topped with golden, flaky puff pastry for a lighter yet classic twist.
Ingredients
- 2 1/2 cups cooked chicken, diced or shredded
- 1 sheet puff pastry, thawed
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 3/4 cups chicken broth
- 3/4 cup milk or heavy cream
- 1 cup frozen peas
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C).
- Heat butter and olive oil in a large skillet over medium heat.
- Sauté the onion, carrots, and celery until softened, about 5–6 minutes.
- Add the garlic and cook for 30 seconds until fragrant.
- Sprinkle the flour over the vegetables and stir to coat evenly.
- Slowly pour in the chicken broth and milk or cream, stirring constantly until the sauce thickens.
- Add the cooked chicken, peas, thyme, parsley, salt, and pepper, and simmer for 3–5 minutes.
- Transfer the filling to a baking dish or individual ramekins.
- Place the puff pastry over the filling, trimming excess and pressing lightly around the edges.
- Brush the pastry with beaten egg and cut small slits in the top to vent steam.
- Bake for 25–30 minutes until the pastry is puffed and golden brown.
- Let rest for a few minutes before serving.
Notes
- Rotisserie or leftover chicken works perfectly in this recipe.
- Bake uncovered to keep the puff pastry crisp.
- The filling can be made ahead and refrigerated.
- Best reheated in the oven to maintain pastry texture.
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 6g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 110mg
