Easy Puff Pastry Chicken Pot Pie
Indulge in the comforting warmth of home-cooked goodness with this Easy Puff Pastry Chicken Pot Pie. Packed with tender chicken, colorful veggies, and a rich, creamy sauce, all enveloped in flaky puff pastry.
Equipment
- Large Skillet
- Baking Dish
Ingredients
Chicken and Vegetables
- 2 breasts Chicken breasts, cooked and shredded
- 2 tablespoons Unsalted butter
- 1 medium Carrot, peeled and diced
- 1 cup Frozen corn kernels
- 1 cup Mushrooms, sliced
- 1 medium Red onion, sliced or diced
Sauce Ingredients
- 2 tablespoons All-purpose flour
- 1 cube Chicken stock
- 2 cups Milk (2% or whole)
- ½ cup Heavy whipping cream
- ½ tablespoon Salt
- ¼ tablespoon Ground black pepper
Pastry and Topping
- 2 sheets Puff pastry, thawed
- 1 egg Egg, lightly beaten
Instructions
- Step 1: Preheat your oven to 400°F (200°C). In a large skillet, melt the unsalted butter over medium heat. Add the diced red onion and sauté until translucent, about 3-4 minutes. Add the diced carrot and sliced mushrooms, cooking for an additional 3-5 minutes until softened.
- Step 2: Sprinkle the all-purpose flour over the sautéed vegetables, stirring to coat. Crumble the chicken stock cube into the skillet and slowly pour in the milk and heavy cream. Stir continuously until the mixture simmers and thickens. Stir in the shredded chicken, frozen corn, salt, and black pepper, cooking for another 3-4 minutes.
- Step 3: Grease a baking dish with butter. Pour the chicken and vegetable mixture into the dish. Roll out the puff pastry sheets if necessary and lay one sheet over the filling, sealing the edges. Cut slits in the top for steam to escape and brush with beaten egg.
- Step 4: Bake in the preheated oven for 25-30 minutes until the pastry is golden brown. Allow to cool for 10 minutes before serving.
Notes
For extra flavor, consider adding spices like thyme or rosemary. Thaw puff pastry in the refrigerator overnight for best results. Experiment with different vegetables to suit your taste.