Puff Pastry Chicken Pot Pie
This Puff Pastry Chicken Pot Pie is a comforting, creamy dish filled with tender chicken and vibrant veggies, all encased in a flaky golden crust.
Ingredients
Main Ingredients
- 1 package puff pastry The flaky, buttery crust holds everything together.
- 2 cups cooked chicken, diced Provides protein and heartiness.
- 1 cup frozen mixed vegetables Offers vibrant colors and nutrition.
- 1 cup chicken broth Adds depth and flavor to the filling.
- 1/2 cup heavy cream Makes it creamy and indulgent.
- 1/4 cup onion, chopped Brings out the savory flavor.
- 2 cloves garlic, minced Adds a wonderful aroma and taste.
- 1 tablespoon olive oil For sautéing the onion and garlic.
- to taste Salt and pepper Enhances all the flavors.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Chop your onion and garlic.
- Dice your cooked chicken into bite-sized pieces.
- If you’re using fresh vegetables, chop them into small pieces.
Cooking
- In a large skillet, heat the olive oil over medium heat.
- Add the onion and garlic; sauté until softened (about 3-5 minutes).
- Stir in the cooked chicken, mixed vegetables, chicken broth, and cream.
- Season with salt and pepper; let simmer for 5 minutes.
- Roll out the puff pastry on a lightly floured surface.
- Pour the chicken mixture into a baking dish, and cover it with the puff pastry, sealing the edges.
Serving
- Cut a few slits in the pastry to allow steam to escape.
- Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown.
- Let it cool for a few minutes before digging in!
- Serve hot and enjoy that first flaky, delicious bite.
Notes
Let the chicken cool before dicing to make it easier to handle. Use fresh herbs for extra flavor. Don't skip the steam vents for even cooking. If making ahead, keep the crust separate until ready to bake.