Puff Pastry Chicken Pot Pie (Video)
Tender chicken and veggies in a thick, creamy filling,covered by a golden flaky crust, this chicken pot pie is as comforting as it is delicious!
Equipment
Ingredients
- 2 sheets puff pastry from17.3 -ounce package
- 2 ½ lb boneless skinless chicken breasts diced
- 1 tsp kosher salt
- 1 tsp black pepper
- 6 tbsp butter
- 1 large onion diced
- 1 shallot coarsely chopped
- 2 cloves garlic diced
- ½ tsp dried thyme or 1 tsp fresh
- ½ tsp rubbed sage
- ¾ cup all-purpose flour
- 2 cups chicken broth
- 1 ½ cups light cream or half and half
- 1 tbsp light cream
- 10 oz frozen mixed vegetables
- 1 tbsp lemon juice freshly squeezed
- 1 large egg
Instructions
- Dice chicken, onion, shallot, and garlic; set aside.2 ½ lb boneless skinless chicken breasts, 1 large onion, 1 shallot, 2 cloves garlic
- Place puff pastry sheets onto a large cutting board. Cut each sheet into five 2-inch strips. Weave strips to make a lattice design. Freeze for 15 minutes or until ready to place over potpie.2 sheets puff pastry
- Preheat oven to 400°F/200⁰C
- Season chicken with salt and pepper. In a large skillet, heat butter over medium-high heat; sauté chicken until browned, 5-7 minutes. Remove from pan.1 tsp kosher salt, 1 tsp black pepper, 2 ½ lb boneless skinless chicken breasts
- In same skillet, sauté onion and shallot until tender, 5-7 minutes. Stir in garlic and herbs; cook for one minute.6 tbsp butter, 1 large onion, 1 shallot, 2 cloves garlic, 1/2 tsp dried thyme, 1/2 tsp rubbed sage
- Stir in flour until blended; cook and stir 1 minute. Pour in in broth and 1 ½ cups of the light cream. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes.3/4 cup all-purpose flour, 2 cups chicken broth, 1 ½ cups light cream
- Stir in vegetables, lemon juice, add back the chicken and season, if necessary, with additional salt and pepper; return to a boil. Transfer to Stone Square Baker. Top with lattice, trimming to fit.10 oz frozen mixed vegetables, 1 tbsp lemon juice, 2 ½ lb boneless skinless chicken breasts
- Whisk together egg yolk and remaining light cream, then brush over puff pastry.1 tbsp light cream, 1 large egg
- Bake, uncovered, until filling is bubbling, and pastry is golden brown, 45-55 minutes. Cover loosely with foil if pastry starts getting too dark. Let stand15 minutes before serving.
Notes
Store any leftovers in the refrigerator up to three days.
Nutrition
Calories: 802kcalCarbohydrates: 46gProtein: 40gFat: 51gSaturated Fat: 21gPolyunsaturated Fat: 5gMonounsaturated Fat: 21gTrans Fat: 0.4gCholesterol: 190mgSodium: 936mgPotassium: 760mgFiber: 3gSugar: 2gVitamin A: 2618IUVitamin C: 8mgCalcium: 73mgIron: 3mg
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