Creamy Chicken Pot Pie with Flaky Puff Pastry
A comforting chicken pot pie that wraps tender chicken and vibrant vegetables in a velvety sauce, encased in flaky puff pastry.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 package ready-rolled puff pastry
- 1 egg (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C).
- Melt the butter in a saucepan over medium heat. Add the flour and cook for 1 minute, stirring constantly.
- Whisk in the chicken broth and milk, stirring until the mixture thickens to a creamy consistency.
- Stir in the shredded chicken, mixed vegetables, salt, pepper, garlic powder, and onion powder into the sauce. Remove from heat.
- Roll out the first piece of puff pastry and fit it into a pie dish, leaving some excess pastry hanging over the edges.
- Pour the creamy chicken filling into the pastry-lined pie dish.
- Roll out the second piece of puff pastry and place it over the filling, sealing the edges together. Cut a few slits in the top to allow steam to escape.
- Brush the top of the pastry with the beaten egg for a golden-brown color.
- Bake in the preheated oven for 25-30 minutes, or until the pastry is golden and flaky.
- Allow the pot pie to cool slightly before slicing and serving.
Notes
For a dairy-free version, substitute with almond or oat milk and a vegan butter alternative.