Puff Pastry Chicken Pot Pie Recipe
A comforting and delicious chicken pot pie with a flaky puff pastry crust.
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Main Ingredients
- 2 cups Cooked Chicken, diced
- 1 cup Frozen Peas and Carrots
- 1 cup Chicken Broth
- ½ cup Heavy Cream
- 1 sheet Puff Pastry, thawed
- 1 Egg, beaten (for egg wash)
- 1 tablespoon Butter
- 1 tablespoon All-purpose Flour
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
Preheat your oven to 400°F (200°C).
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute.
Gradually whisk in the chicken broth and heavy cream. Cook until the mixture thickens, about 5 minutes.
Add the cooked chicken, peas, and carrots to the sauce. Season with salt and pepper. Stir to combine.
Pour the mixture into a baking dish. Cover with the puff pastry sheet, trimming any excess. Brush the pastry with the beaten egg.
Bake for 20-25 minutes, or until the pastry is golden brown and puffed.
Let cool for a few minutes before serving.
Calories: 450kcal | Carbohydrates: 30g | Protein: 25g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 100mg | Sodium: 800mg | Potassium: 400mg | Fiber: 3g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 100mg | Iron: 3mg
Chicken Pot Pie, Comfort Food