Description

Chicken Pot Pie with Puff Pastry is a warm, comforting dish featuring a golden, flaky top and a creamy, hearty chicken filling. The combination of tender chicken, vegetables, and a rich sauce topped with delicate puff pastry makes for a satisfying meal, perfect for cold weather.

Ingredients

3 – 3.5 cups shredded chicken breast

4 tablespoons unsalted butter

1 1/2 cup sliced carrots

1 1/2 cup sliced celery

1 large yellow onion, diced

1 shallot, diced finely

8–10 cloves garlic, minced finely

1 teaspoon Morton kosher salt

1/2 teaspoon pepper

1/4 teaspoon turmeric, optional

1 tablespoon fresh chopped thyme

1 tablespoon fresh chopped rosemary

1 tablespoon fresh chopped sage

1/2 cup dry white wine

1/2 scant cup all-purpose flour

2 1/4 cups chicken stock or broth

1 cup milk

1 1/2 cups frozen peas

1 package frozen puff pastry (14 ounces), thawed & cut into 2.5-3 inch squares

1 large egg

1 tablespoon water

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Instructions

Preheat the oven to 400°F (200°C).
In a 3.5-quart shallow Dutch oven or large skillet, melt the butter over medium-low heat.
Add the carrots and celery, and sauté for 2-3 minutes over medium heat.
Stir in the diced onion and cook for 10 minutes until softened and translucent.
Add the finely diced shallot and minced garlic, cooking for another 2-3 minutes until fragrant.
Season the mixture with salt, pepper, turmeric (optional), and fresh thyme, rosemary, and sage. Sauté for another 2 minutes.
Pour in the white wine and deglaze the pan, scraping up any browned bits. Let the wine reduce until almost all has evaporated.
Stir in the flour and cook for 2-3 minutes, creating a paste. Reduce the heat to low.
Gradually pour in the chicken broth, stirring continuously to avoid lumps. Once fully incorporated, add the milk and continue stirring.
Stir in the frozen peas, then turn off the heat and fold in the shredded chicken until evenly combined.
Smooth the mixture into an even layer. If using a non-oven-safe pan, transfer the filling into a 3.5-quart baking dish.
Arrange the thawed puff pastry squares on top of the filling, overlapping slightly to cover the surface.
Whisk together the egg and water, and brush the egg wash over the pastry squares.
Bake for 20-25 minutes or until the pastry has puffed up and turned golden brown.

Notes

Vegetarian Option: Omit the chicken and substitute with a hearty mixture of mushrooms, potatoes, and additional vegetables like zucchini or peas.
Gluten-Free: Use a gluten-free puff pastry and substitute the all-purpose flour with a gluten-free flour blend.
Spicy Twist: Add a pinch of cayenne pepper or red pepper flakes for a bit of heat.
Extra Flavor: For more depth, try adding a splash of heavy cream to the sauce or a sprinkle of Parmesan cheese before baking.
Storage: Leftover Chicken Pot Pie can be stored in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in a 350°F oven for 15-20 minutes until heated through. You can also microwave individual portions for 2-3 minutes, but the puff pastry might lose some crispiness.

Prep Time: 30 minutes
Cook Time: 50 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 6g
Sodium: 600mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 4g
Protein: 20g
Cholesterol: 80mg