Puff Pastry Chicken Pot Pie

Name: Puff Pastry Chicken Pot Pie
Total time: 55 min
Yield: 6 servings
Cuisine: American comfort
Ingredients: 3 cups shredded rotisserie chicken; 4 tbsp butter; 1 onion, diced; 2 celery stalks, diced; 2 carrots, diced; 2 cups chicken broth; ½ cup heavy cream or milk; 1 cup frozen peas or mixed vegetables; 1 sheet puff pastry, thawed; 1 egg, beaten; ⅓ cup flour; 1 tsp dried thyme; salt; pepper

DinnerAmerican comfort55 minServes 6530 kcal22 g protein

Photo: jeffreyw · CC BY 2.0 · source

Creamy, thyme-scented chicken and vegetable filling under a flaky, golden puff pastry lid. Uses rotisserie chicken to keep it weeknight-friendly.

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Ingredients

3 cups shredded rotisserie chicken
4 tbsp butter
1 onion, diced
2 celery stalks, diced
2 carrots, diced
2 cups chicken broth
½ cup heavy cream or milk
1 cup frozen peas or mixed vegetables
1 sheet puff pastry, thawed
1 egg, beaten

From your pantry: ⅓ cup flour, 1 tsp dried thyme, salt, pepper.

Instructions

Heat the oven to 400°F. Melt the butter in an oven-safe skillet and cook the onion, celery and carrots until soft, 8 minutes.
Stir in the flour and thyme for 1 minute, then the broth and cream. Simmer until thick, 3 minutes.
Stir in the chicken and frozen vegetables and season well.
Drape the puff pastry over the skillet, trim the overhang, brush with egg and cut 3 slits in the top.
Bake 25 minutes until puffed and deep golden. Rest 10 minutes before scooping.

Tip: Make sure the filling is well seasoned before you cover it. You can't taste it once the lid is on.