Chicken Pot Pie with Puff Pastry
Chicken pot pie with puff pastry: a creamy butter, broth and milk filling with cooked chicken and mixed vegetables, topped with one sheet of puff pastry and baked at 400F for 25 to 30 minutes. Serves 6.
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Ingredients
- 1/4 cup butter plus extra for greasing the dish
- 1 small yellow onion chopped small, about 1 cup
- 2 cloves garlic minced
- 1/2 cup celery sliced very thin, about 2 stalks
- 1/3 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed
- 4 cups cooked chicken diced into 1/2-inch pieces; turkey may be substituted
- 2 cups frozen mixed vegetables
- 1 tablespoon fresh rosemary minced
- 1 tablespoon fresh Italian parsley minced
- 1 sheet puff pastry thawed
- 1 large egg beaten with 1 tablespoon water for the egg wash; optional
Instructions
- Heat the oven to 400F. Grease a 10-inch baking dish with butter, or several individual ramekins. Set the puff pastry on the counter to thaw.
- In a large deep skillet over medium-high heat, melt the butter. Add the onion, garlic and celery and cook until soft, about 3 minutes.
- Stir in the flour. Slowly stir in the chicken broth and whisk to combine. Add the milk with the salt, pepper and celery seed. Reduce the heat and simmer over medium-low until thickened, about 5 minutes.
- Add the chicken, frozen mixed vegetables, rosemary and parsley. Stir to mix, then pour into the prepared dish.
- Lay the puff pastry over the filling. Seal the edges and cut away any extra dough. Make a few slits in the top so steam can escape. Brush with the egg wash if you like.
- Bake for 25 to 30 minutes, until the filling is bubbling, the pastry is golden and the center reads 165F on a food thermometer. If the pastry browns too fast, lay a sheet of foil loosely over it.
- Let the pot pie cool for 10 minutes before serving.
Notes
Refrigerate leftovers within 2 hours and eat within 3 to 4 days, or freeze 3 to 4 months (cream sauces don't freeze well). Reheat to 165F; not in a slow cooker.
Nutrition
Serving: 1servingCalories: 583kcalCarbohydrates: 35.3gProtein: 35.4gFat: 32.8gSodium: 660mgFiber: 3.5gSugar: 5.3g
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