Description
My favorite chicken pot pie recipe with three easy shortcuts to make dinner prep simple.
Ingredients
Scale
- 1 sheet frozen puff pastry
- 4 tablespoons butter
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1/4 cup chopped carrot
- 1/4 teaspoon salt
- 2 tablespoons flour
- 2 cups milk
- 1/2 cup heavy cream
- 1 teaspoon “Better Than Bullion” chicken base
- 2 cups cooked chicken, chopped
- 1/2 cup frozen peas
- 1/2 teaspoon chopped fresh thyme, plus more for garnish if desired
- 1 egg, beaten slightly with a fork
Instructions
- Allow puff pastry to thaw at room temperature and then gently unfold.
- In a large pot, melt butter over medium high heat.
- Add onion, celery, carrot, and salt and sauté until onions are translucent and vegetables start to get tender.
- Sprinkle flour over vegetables and cook for 1-2 minutes.
- Gradually whisk in milk, heavy cream and and Better Than Bullion, and bring to a slow boil.
- Simmer gently over medium heat until sauce begins to thicken (5 minutes).
- Turn heat to low, and add chicken, peas and thyme.
- Preheat oven to 400 degrees.
- Pour chicken mixture into a 9 x 9 baking dish.
- Cut puff pastry into 12 equal strips, using fold lines as a guide.
- Lay puff pastry strips over chicken mixture, weaving it together to form a lattice pattern.
- Using a pastry brush, brush egg onto the top of the puff pastry.
- Bake at 400 degrees for 30-35 minutes. The top of the puff pastry will be a deep golden brown color.
- Cool for 5 minutes before serving.
Nutrition
- Serving Size: 1 Serving
- Calories: 732
- Sugar: 4.3g
- Sodium: 583mg
- Fat: 52g
- Saturated Fat: 21g
- Unsaturated Fat: 27g
- Trans Fat: 0.8g
- Carbohydrates: 37g
- Fiber: 2.3g
- Protein: 29g
- Cholesterol: 186mg