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Chicken and Vegetable Pot Pie (with puff pastry crust)

Chicken and Vegetable Pot Pie with Puff Pastry Crust: A Comforting Recipe for All Seasons

  • Author: David Andersson
  • Total Time: 50 minutes

Description

The Chicken and Vegetable Pot Pie with Puff Pastry Crust is a savory pie made with a creamy mixture of chicken, vegetables, and seasonings, all encased in a golden, flaky puff pastry crust. It’s a comforting dish that brings together a medley of flavors and textures. The filling typically includes chicken, carrots, peas, potatoes (optional), celery, onions, and garlic, all cooked together in a rich sauce made from chicken broth and milk. The puff pastry crust adds a light, crispy texture that perfectly complements the creamy interior.

Ingredients

For the Filling:

  • 1 lb (450g) cooked chicken, diced (rotisserie chicken works well)

  • 1 cup carrots, diced

  • 1 cup peas (fresh or frozen)

  • 1 cup potatoes, diced (optional)

  • 1 cup celery, diced

  • 1 onion, chopped

  • 3 cloves garlic, minced

  • 1/3 cup all-purpose flour

  • 2 cups chicken broth

  • 1 cup milk

  • 2 tablespoons olive oil or butter

  • 1 teaspoon dried thyme

  • 1 teaspoon dried rosemary

  • Salt and pepper, to taste

For the Crust:

  • 1 package (about 14 oz) puff pastry (2 sheets), thawed

  • 1 egg, beaten (for egg wash)

Instructions

1. Prepare the Filling:

Start by making the filling for the pot pie. In a large skillet or saucepan, heat the olive oil or butter over medium heat. Add the chopped onion, diced carrots, celery, and minced garlic. Sauté these vegetables for about 5-7 minutes until they are softened and aromatic. This is the base of your filling, so make sure the vegetables are tender and fragrant.

If you’re using potatoes, add them to the pan now and cook for an additional 5 minutes. The potatoes will absorb some of the flavors and provide a hearty texture to the filling.

Next, sprinkle the flour over the cooked vegetables and stir to coat them evenly. This will help thicken the sauce later. Cook the mixture for about 1-2 minutes to eliminate the raw flour taste.

Gradually whisk in the chicken broth and milk, ensuring that there are no lumps. Bring the mixture to a simmer and cook for about 5 minutes, or until it thickens. The sauce should be creamy and smooth, coating the back of a spoon.

Once the sauce has thickened, add the diced cooked chicken, peas, dried thyme, dried rosemary, salt, and pepper. Stir everything together until well combined. Remove the pan from the heat and set it aside while you prepare the crust.

2. Preheat the Oven:

Preheat your oven to 400°F (200°C). This is the ideal temperature for baking the pot pie and ensuring that the puff pastry becomes golden and crisp.

3. Assemble the Pot Pie:

Now it’s time to assemble the pot pie. Start by rolling out one sheet of puff pastry and placing it in a 9-inch pie dish or an oven-safe skillet. Trim any excess pastry hanging over the edges.

Pour the prepared chicken and vegetable filling into the pastry-lined dish, spreading it out evenly. Be sure that the filling is well-distributed to ensure every bite is flavorful.

Next, roll out the second sheet of puff pastry and place it over the filling. Trim any excess pastry and crimp the edges with a fork to seal the pie. Cut a few slits in the top crust to allow steam to escape during baking. This will prevent the crust from becoming soggy and will help it bake evenly.

Brush the top crust with the beaten egg to give it a beautiful golden finish.

4. Bake the Pot Pie:

Place the assembled pot pie in the preheated oven and bake for 25-30 minutes, or until the puff pastry is golden brown and puffed up. The crust should be crisp and flaky, while the filling remains hot and bubbly.

5. Serve:

Once the pot pie is finished baking, remove it from the oven and allow it to cool for a few minutes before serving. This will help the filling set slightly, making it easier to cut and serve. Enjoy your delicious Chicken and Vegetable Pot Pie with Puff Pastry Crust!

Notes

For added depth of flavor, stir in a splash of white wine or a pinch of thyme while cooking the filling. Let the pot pie rest for a few minutes after baking to allow the filling to set. You can also use leftover rotisserie chicken to save time!

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baked
  • Cuisine: American

Keywords: Chicken and Vegetable Pot Pie with Puff Pastry Crust

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