Description
A comforting classic homemade chicken pot pie topped with flaky puff pastry and filled with tender chicken, vegetables, and creamy sauce.
Ingredients
Scale
- For the Filling:
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas, frozen
- 1 cup potatoes, diced
- 1 onion, chopped
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- Salt and pepper to taste
- For the Topping:
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C).
- In a large skillet, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
- Stir in flour and cook for 1 minute. Gradually add chicken broth and cream, stirring until thickened.
- Add chicken, carrots, potatoes, and peas. Season with salt and pepper. Cook until vegetables are tender, about 10 minutes.
- Pour filling into a baking dish.
- Roll out puff pastry to fit the dish. Place over filling and brush with egg wash.
- Bake for 25-30 minutes until pastry is golden and filling is bubbly.
- Rest for 5 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 4g
- Fat: 25g
- Carbohydrates: 35g
- Protein: 20g