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Chicken Puff Pastry Pot Pie



Chicken Puff Pastry Pot Pie




– 2 sheets puff pastry, thawed
– 1 lb (450g) boneless, skinless chicken breasts, cubed
– 1 cup carrots, diced
– 1 cup peas
– 1 cup potatoes, diced
– 1 small onion, finely chopped
– 3 cups chicken broth
– 1 cup heavy cream
– 1/4 cup all-purpose flour
– 4 tablespoons butter
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– Salt and pepper to taste
– 1 egg, beaten (for egg wash)
– Fresh thyme leaves (optional, for garnish)




1. **Preheat Oven:**
Preheat your oven to 400°F (200°C).

2. **Cook Chicken and Vegetables:**
In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened. Add the cubed chicken, carrots, peas, and potatoes. Cook until the chicken is no longer pink and the vegetables are tender, about 10 minutes.

3. **Make the Sauce:**
Sprinkle the flour over the chicken and vegetable mixture, stirring well to coat. Gradually add the chicken broth, stirring constantly until the mixture thickens. Stir in the heavy cream, thyme, rosemary, salt, and pepper. Let it simmer for a few minutes until the sauce is thick and creamy.


4. **Prepare Puff Pastry:**
Roll out one sheet of puff pastry to fit the bottom of your baking dish. Place it in the bottom of the dish and trim any excess. Pour the chicken mixture over the puff pastry.

5. **Top with Puff Pastry:**
Roll out the second sheet of puff pastry and place it over the top of the chicken mixture. Trim any excess and press the edges to seal. Cut a few slits in the top to allow steam to escape. Brush the top with the beaten egg.

6. **Bake:**
Bake in the preheated oven for 25-30 minutes, or until the puff pastry is golden brown and the filling is bubbly.

7. **Serve:**
Let the pot pie cool for a few minutes before serving. Garnish with fresh thyme leaves if desired. Enjoy!

This Chicken Puff Pastry Pot Pie is a comforting and delicious dish perfect for a cozy dinner. Feel free to customize the vegetables and herbs to your liking.


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