Chicken Pot Pie with Puff Pastry

Chicken Pot Pie with Puff Pastry

Chicken pot pie with a puff pastry crust is a comforting dish. It's an excellent use of leftover rotisserie or roasted chicken, and it freezes well, too!

Preparation Time
20 mins
Cooking Time
45 mins
Total Time
1 hr 5 mins
Calories
570 Calories

Recipe Instructions

Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Bake in the preheated oven until golden brown, about 35 minutes.
Step 3
Melt butter in a 2-quart saucepan over medium heat. Stir in flour, onion, salt, and pepper. Cook, stirring constantly, until mixture is bubbly, 2 to 3 minutes. Stir in broth and milk. Bring to a boil, stirring constantly. Boil and stir for 1 minute. Stir in chicken, peas, and carrots. Remove from the heat.
Step 4
Roll both sheets of puff pastry into 12-inch squares. Ease 1 sheet into the bottom of an ungreased 9-inch square pan. Pour chicken mixture into pan. Place remaining pastry sheet over chicken mixture. Turn pastry edges under and flute.

Ingredients

  • 2 cups chicken broth
  • 1 (17.25 ounce) package frozen puff pastry, thawed
  • 3 cups cubed, cooked chicken
  • 0.25 teaspoon ground black pepper
  • 0.5 teaspoon salt
  • 0.66666668653488 cup milk
  • 0.33333334326744 cup chopped onion
  • 0.33333334326744 cup all-purpose flour
  • 0.33333334326744 cup salted butter
  • 0.5 (15 ounce) can peas, drained
  • 0.5 (15 ounce) can carrots, drained

Categories

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