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Chicken pot pie
Stroller Envy

Chicken Pot Pie with Flaky Puff Pastry

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Prep Time 25 minutes
Cook Time 35 minutes
Cooling and resting 25 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked diced chicken
  • 1 cup diced carrots 1/4-inch dice
  • 1 cup frozen peas
  • 1 small onion diced
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 sheet frozen puff pastry about 8.6 ounces, thawed in refrigerator
  • 1 large egg beaten

Method
 

  1. Heat oven to 400°F. Melt butter in a saucepan; cook onion and carrots over medium heat 8 minutes. Stir in flour 1 minute. Gradually add broth and milk; simmer 4–5 minutes until thickened.
  2. Stir in chicken, peas, thyme, salt and pepper. Transfer to a 9-inch-square baking dish; cool 15 minutes until heavy steaming stops. Keep pastry refrigerated meanwhile.
  3. Roll pastry just large enough to cover dish. Lay over filling; trim excess and cut 3 steam vents. Brush with beaten egg; discard unused egg.
  4. Bake 30–35 minutes until puffed and deep golden, checking filling reaches 165°F. Rest 10 minutes before serving.

Notes

Equipment: 9-inch-square baking dish, saucepan, instant-read thermometer.
Serving size: one of 6 equal portions.
Refrigerate leftovers in shallow covered containers within 2 hours and use within 3–4 days. Reheat hot dishes to 165°F.