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Chicken Pot Pie with Puff Pastry
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Upgrade your chicken pot pie with a deliciously flaky puff pastry crust for a mouth-watering twist!
Ingredients:
  • 0.33333334326744 cup salted butter
  • 0.33333334326744 cup all-purpose flour
  • 0.33333334326744 cup chopped onion
  • 2 cups chicken broth
  • 0.66666668653488 cup milk
  • 3 cups cubed, cooked chicken
  • 0.5 (15 ounce) can peas, drained
  • 0.5 (15 ounce) can carrots, drained
  • 1 (17.25 ounce) package frozen puff pastry, thawed
Instructions:
  • Preheat the oven to a toasty 425°F (220°C).
  • In a 2-quart saucepan, melt butter over medium heat. Add flour, onion, salt, and pepper. Cook while stirring until bubbly for 2 to 3 minutes. Pour in chicken broth and milk, bring to a boil, stirring constantly. Boil and stir for 1 minute. Add in chicken, peas, and carrots, then remove from heat.
  • Roll out the puff pastry into 12-inch squares. Place one sheet into the bottom of a 9-inch square pan, pour in the chicken mixture, and top with the second pastry sheet. Fold and crimp the edges of the pastry.
  • Bake until beautifully golden brown in the preheated oven for approximately 35 minutes.

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