Puff Pastry Chicken 'N Broccoli Pot Pie

Throw together this easy pot pie using 2 layers of delicate puff pastry crust stuffed with rotisserie chicken, broccoli, dill, and almonds.

• Preparation Time: 35 mins
• Cooking Time: 30 mins
• Total Time: 1 hr 5 mins
• Calories: 611 Calories

Ingredients

• 1 egg
• 1 pinch salt
• 1 teaspoon water
• 2 cloves garlic, minced
• 3 tablespoons chopped fresh dill
• cooking spray
• 3 tablespoons slivered almonds
• 1 cup finely chopped broccoli florets
• 4 cups diced deli rotisserie chicken
• 1 (17 ounce) package frozen puff pastry, thawed
• 0.5 cup diced onion
• 1.5 cups shredded Mexican cheese blend
• 1 cup mayonnaise (such as Hellman's®)
• 0.33333334326744 cup finely chopped red bell pepper

Recipe Instructions

Step 1

Bake in the preheated oven until golden brown on top, about 30 minutes.

Step 2

Preheat oven to 375 degrees F (190 degrees C). Spray bottom and sides of a 9x13-inch baking pan with cooking spray.

Step 3

Combine chicken, Mexican cheese blend, mayonnaise, broccoli, onion, red bell pepper, garlic, almonds, and dill in a large bowl.

Step 4

Roll pastry sheets on a floured surface until all sides measure 3 inches longer than the bottom of the prepared pan. Place 1 sheet on the bottom of the pan and against the sides. Pour the chicken filling evenly over the bottom crust. Top with the second crust, folding the ends between the pan and the bottom crust. Pinch crusts together to seal.

Step 5

Beat egg with water and salt in a bowl; brush mixture over the top crust. Cut vents into the top for steam to escape.