Puff Pastry Chicken Pot Pie
Shredded chicken and vegetables in a creamy sauce, topped with a braided puff pastry lid and baked until golden. No bottom crust means no soggy layer underneath.
Servings: 6
Calories: 558kcal
Ingredients
- 2 chicken breasts about 1 lb, seasoned with salt, pepper, paprika, garlic powder, and thyme
- 1 tablespoon olive oil for cooking the chicken
- 3½ tablespoons butter
- 2 carrots diced
- 2 celery stalks diced
- 2 medium white onions diced
- ½ cup frozen peas
- ½ cup frozen or canned corn
- ½ cup heavy cream
- ½ cup all-purpose flour
- 3 cups chicken broth
- 1 sheet puff pastry about 8–9 oz, thawed if frozen
- 1 egg beaten, for egg wash
Instructions
- Season the chicken breasts with salt, pepper, paprika, garlic powder, and thyme. Heat the olive oil in a large pan over medium heat and cook the chicken until fully cooked through, about 6–7 minutes per side depending on thickness.2 chicken breasts, 1 tablespoon olive oil
- Remove the chicken and shred it while still warm — a stand mixer with the paddle attachment does this quickly, or use two forks.
- In the same pan, melt the butter and add the diced carrots, celery, and onion. Cook until softened, about 6–8 minutes.3½ tablespoons butter, 2 carrots, 2 celery stalks, 2 medium white onions
- Sprinkle the flour over the vegetables and stir until fully incorporated, about 1 minute. Gradually pour in the chicken broth, stirring constantly to avoid lumps.½ cup all-purpose flour, 3 cups chicken broth
- Add the peas, corn, heavy cream, and shredded chicken. Cook over low heat, stirring occasionally, until the filling thickens and turns creamy, about 8–10 minutes. Add a splash more broth if it looks too thick.½ cup frozen peas, ½ cup frozen or canned corn, ½ cup heavy cream
- Transfer the filling to a ceramic baking dish and spread it into an even layer and Preheat the oven to 375°F (190°C).
- Roll out the puff pastry and cut it into long strips, about 1 inch (2.5 cm) wide.1 sheet puff pastry
- Weave the strips over the filling in a braided pattern, trimming any overhang. Brush the pastry with the beaten egg. Bake for 40–45 minutes, until the pastry is deep golden and crisp.1 egg
Nutrition
Calories: 558kcal | Carbohydrates: 37g | Protein: 24g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 118mg | Sodium: 711mg | Potassium: 546mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4090IU | Vitamin C: 11mg | Calcium: 52mg | Iron: 2mg
