Description
This Puff Pastry Chicken Pot Pie features tender chicken and mixed vegetables enveloped in a flaky pastry. Perfect for a quick dinner or comfort food craving.
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
Instructions
- Preheat oven to 400℉.
- Thaw the puff pastry on the counter while preparing the filling.
- Melt butter in a skillet over medium heat.
- Sauté the onion for 2-3 minutes.
- Sprinkle flour over the mixture and stir for 30-60 seconds.
- Slowly pour in chicken broth while stirring until thickened.
- Add white wine (or more broth) and milk, then bring to a boil.
- Remove from heat and combine garlic, pepper, salt, vegetables, and chicken.
- Pour filling into a pie plate.
- Whisk egg yolk and water to create an egg wash.
- Lay puff pastry over the filling, trim excess, and crimp edges if desired.
- Cut vent holes in the puff pastry.
- Brush egg wash over the pastry.
- Place the pie in the oven, with a sheet pan below to catch drips.
- Bake for 25-30 minutes until golden brown and bubbly. Check at 20 minutes to prevent over-browning.
- Let set for 5 minutes before serving.
Notes
You can replace the dry white wine with additional chicken broth if desired.
Add herbs like thyme or rosemary for extra flavor.
Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 piece
- Calories: 490
- Sugar: 2g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg