Chicken Pot Pie with Puff Pastry
This recipe delivers a classic comfort food dinner using a simple, creamy chicken filling topped with flaky puff pastry. Watching the puff pastry rise and turn golden in the oven is always my favorite moment—it instantly makes the dish feel special.
Equipment
- Oven
- Pan
- Baking dish
Ingredients
- 2 cups cooked chicken
- 1 cup frozen mixed vegetables
- 2 tbsp butter
- 2 tbsp flour
- 1.5 cups chicken broth
- 0.5 cup milk
- 1 sheet puff pastry
- to taste Salt and pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Melt the butter in a pan over medium heat. Whisk in the flour to create a roux. Slowly whisk in the chicken broth and milk until the mixture thickens into a creamy sauce. Stir in the cooked chicken and frozen vegetables. Season with salt and pepper.
- Pour the creamy chicken filling into a baking dish.
- Cover the filling with the sheet of puff pastry. Seal the edges of the pastry to the rim of the dish.
- Cut small slits on the top of the pastry to allow steam to escape.
- Bake for 25 to 30 minutes, or until the pastry is golden brown and puffed.
Notes
This dish is excellent served hot directly from the oven. It pairs well with a simple side salad.
By Clara Bennett, Lead Plate Designer at Recipes by Betty.