Golden Puff Pastry Chicken Pot Pie

Name: Golden Puff Pastry Chicken Pot Pie
Total time: 90 min
Yield: 2
Ingredients: 1 (17.5 oz) pkg frozen puff pastry, thawed; 3 tbsp butter; 0.5 medium onion, chopped; 1 stalk celery, sliced; 3 tbsp all-purpose flour; 1 tsp salt; 0.5 tsp ground black pepper; 0.5 tsp celery seed; 1 cup milk; 2 cups chicken broth; 1 lb cooked chicken breast, cubed; 1 (12 oz) pkg frozen mixed vegetables

Indulge in this comforting chicken pot pie, brimming with tender meat and veggies in a savory cream sauce, all wrapped in flaky puff pastry.

Recipe Info

Prep Time

90 min

Difficulty

Easy

Servings

Nutrition

calories620kcal

carbohydrates40g

fat45g

fiber3g

protein15g

sodium847mg

sugar3g

Pie American

Ingredients

1 (17.5 oz) pkg frozen puff pastry, thawed

3 tbsp butter

0.5 medium onion, chopped

1 stalk celery, sliced

3 tbsp all-purpose flour

1 tsp salt

0.5 tsp ground black pepper

0.5 tsp celery seed

1 cup milk

2 cups chicken broth

1 lb cooked chicken breast, cubed

1 (12 oz) pkg frozen mixed vegetables

Directions

Preheat the oven to 400°F (200°C).

Roll out one sheet of puff pastry into a 33 cm square and press it into a 9-inch pie dish. Trim excess pastry and prick it thoroughly with a fork. Line the pastry with aluminum foil and bake until golden brown, around 25 minutes. Remove foil and set aside.

In a skillet over medium-low heat, melt butter and cook onions and celery until softened and translucent, about 5 minutes. Add flour, salt, pepper, and celery seed; cook until paste-like.

Slowly whisk in milk, then gradually add broth, stirring constantly. Cook until thickened, 7 to 10 minutes. Mix in chicken and mixed vegetables; cook until veggies are thawed, 3 to 5 minutes.

Pour the chicken mixture into the pre-baked pastry shell. Roll out a second sheet of pastry into a 33 cm square, place on top of the filling, trim excess pastry, and crimp edges.

Bake until the pastry is lightly browned, about 45 to 50 minutes.