Description
A delicious and comforting chicken pot pie made with flaky puff pastry, tender chicken, and a creamy vegetable filling.
Ingredients
Scale
- 2 cups cooked chicken, diced
- 1 sheet puff pastry, thawed
- 1 cup carrots, diced
- 1 cup frozen peas
- 1/2 cup celery, diced
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C).
- In a saucepan, melt butter over medium heat. Add carrots, peas, and celery. Cook for 5 minutes.
- Stir in flour, salt, pepper, and garlic powder. Cook for 1 minute.
- Gradually whisk in chicken broth and milk. Simmer until thickened, about 5 minutes.
- Add diced chicken and mix well. Pour filling into a 9-inch pie dish.
- Roll out puff pastry and place over the filling. Trim excess and crimp edges.
- Brush pastry with beaten egg. Cut slits in the top to vent.
- Bake for 25-30 minutes or until golden brown. Let cool for 5 minutes before serving.
Notes
- Use leftover rotisserie chicken for convenience.
- You can add potatoes or mushrooms for extra flavor.
- Store leftovers in the fridge for up to 3 days.
- Reheat in the oven for best results.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 4g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg
Keywords: puff pastry chicken pot pie, easy chicken pot pie, comfort food