Chicken Pot Pie with Puff Pastry
A comforting Chicken Pot Pie filled with shredded chicken and mixed vegetables, topped with a flaky puff pastry crust, perfect for cozy dinners and family gatherings.
Ingredients
Filling Ingredients
- 2 cups cooked chicken, shredded Can use leftover rotisserie chicken.
- 1 cup mixed vegetables (carrots, peas, corn) Fresh or frozen can be used.
- 1 cup chicken broth Use high-quality broth for best flavor.
- 1 cup heavy cream For a rich filling.
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon thyme Dried thyme can be used.
- Salt and pepper to taste
Crust Ingredients
- 1 sheet puff pastry Ensure it's cold before using.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large skillet, heat a splash of oil over medium heat.
- Add the chopped onion and minced garlic; sauté until softened and fragrant, about 3 to 4 minutes.
- Stir in the shredded chicken and mixed vegetables.
- Pour in the chicken broth and heavy cream, stirring in the thyme, salt, and pepper.
Assembling the Pie
- Carefully transfer the filling to a baking dish, spreading it evenly.
- Unroll the puff pastry over the filling, pressing the edges down to seal.
- Cut a few slits in the pastry to allow steam to escape.
Baking
- Place the baking dish in the oven and bake for 25 to 30 minutes, until the pastry is golden brown.
- Allow the pie to cool for a few minutes before serving.
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Notes
Serve warm, and consider garnishing with fresh herbs like parsley or thyme. Pair with a side salad or crusty bread for a complete meal.