Chicken Pot Pie with Puff Pastry

Chicken pot pie with puff pastry is a comforting casserole dish. Great use for 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

Ingredients

• ½ teaspoon salt
• ⅓ cup all-purpose flour
• ⅔ cup milk
• ¼ teaspoon ground black pepper
• 2 cups chicken broth
• ⅓ cup chopped onion
• ½ (15 ounce) can peas, drained
• 1 (17.25 ounce) package frozen puff pastry, thawed
• ⅓ cup salted butter
• 3 cups cubed, cooked chicken
• ½ (15 ounce) can carrots, drained

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

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 chicken broth and milk; bring to a boil, stirring constantly. Boil and stir for 1 minute. Stir in chicken, peas, and carrots and remove from the heat.

Step 3

Roll both sheets of puff pastry into 12-inch squares. Ease 1 sheet into the bottom of an ungreased 9-inch square pan, then pour chicken mixture on top. Place remaining pastry over the chicken mixture. Turn pastry edges under and flute.

Step 4

Bake in the preheated oven until golden brown, about 35 minutes.