Puff Pastry Chicken Pot Pie
A comforting and flaky chicken pot pie made with tender shredded chicken and vegetables, topped with golden puff pastry.
Ingredients
Butter
- 0.25 cup unsalted butter (½ stick)
Vegetables
- 1 medium yellow onion (diced)
- 2 medium carrots (peeled and diced)
- 2 stalks celery (diced)
- 6 cloves garlic (minced)
- 1 tablespoon fresh thyme leaves (or ½ teaspoon dried thyme)
Flour
- 0.25 cup all-purpose flour
Broth & Dairy
- 2.5 cups low sodium chicken broth
- 0.5 cup whole milk (or heavy cream)
Chicken
- 3 cups shredded rotisserie chicken (skin removed)
- 1.25 cups frozen peas (do not thaw)
Seasonings
- to taste Salt and pepper
Puff Pastry
- 1 sheet frozen puff pastry (thawed)
- 1 large egg (beaten)
- 1 tablespoon water (for egg wash)
Herbs
- as needed Thyme, parsley
Instructions
- Preheat oven to 400°F (200°C).
- Cook vegetables in butter until softened, then add garlic and thyme.
- Stir in flour, then gradually add broth and milk, simmer until thickened.
- Mix in shredded chicken and peas, season with salt and pepper.
- Roll out puff pastry, cut into squares, and top the filling. Brush with egg wash.
- Bake for 25-30 minutes until golden. Rest briefly before serving.
Notes
For extra flavor, add fresh herbs before serving.