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puff-pastry-chicken-pot-pie-recipe

Puff Pastry Chicken Pot Pie Recipe

A comforting and delicious chicken pot pie with a flaky puff pastry crust.
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Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 450 kcal

Ingredients 

Main Ingredients

  • 2 cups cooked chicken, shredded
  • 1 cup frozen peas and carrots
  • 1 cup chicken broth
  • 1 cup milk
  • ⅓ cup all-purpose flour
  • 1 sheet puff pastry, thawed
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon butter
  • 1 salt and pepper to taste

Instructions 

  1. Preheat oven to 400°F (200°C).
  2. In a skillet, melt butter over medium heat. Add flour and cook, stirring constantly, for about 1 minute.
  3. Gradually whisk in chicken broth and milk. Cook until the mixture thickens, about 5 minutes.
  4. Add shredded chicken and frozen peas and carrots. Season with salt and pepper. Stir to combine.
  5. Pour the mixture into a baking dish.
  6. Roll out the puff pastry and place it over the filling. Trim any excess and crimp the edges to seal.
  7. Brush the puff pastry with the beaten egg.
  8. Cut a few slits in the top to allow steam to escape.
  9. Bake for 30-35 minutes, or until the pastry is golden brown.
  10. Let cool for a few minutes before serving.

Nutritional Value

Calories: 450kcal | Carbohydrates: 35g | Protein: 25g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 80mg | Sodium: 600mg | Potassium: 400mg | Fiber: 3g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 150mg | Iron: 3mg

Keywords

Chicken Pot Pie
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