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Hidden Cove Puff Pastry Chicken Pot Pie
Hidden Cove Puff Pastry Chicken Pot Pie
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
90 minutes
This modern twist on classic chicken pot pie features flaky puff pastry, juicy rotisserie chicken, vibrant California vegetables, and zesty lemon-garlic seasoning.
Ingredients:
  • 1 (17.5 ounce) package frozen puff pastry, thawed
  • 3 tablespoons flour, plus more for dusting
  • 2 cups chicken broth
  • 2 teaspoons Hidden Cove lemon-garlic blend (from Savory Spice Shop®)
  • 1 cup shredded Swiss cheese
  • 0.25 cup freshly grated Parmesan cheese
  • 10 ounces rotisserie chicken breasts, diced
  • 1 (16 ounce) package frozen California blend vegetables, thawed
  • 1 egg, beaten
Instructions:
  • Preheat the oven to 400 degrees F (200 degrees C) and lightly coat an 8-inch casserole dish with nonstick spray.
  • Dust a work surface with flour and gently roll out 1 pastry sheet into an 11-inch square. Cut the other pastry sheet into strips, then weave them into a lattice pattern on a baking sheet. Place the lattice in the freezer as you make the filling.
  • In a saucepan over medium heat, let the butter melt until it sizzles. Add flour and whisk until smooth. Gradually pour in chicken broth and milk, whisking constantly. Blend in Hidden Cove lemon-garlic mix, Swiss cheese, and Parmesan until creamy. Stir in chicken and veggies and cook for about 5 minutes until everything melds together beautifully.
  • Place the puff pastry square into the casserole dish, trimming corners if necessary. Add the chicken filling onto the pastry. Cover with a lattice pattern of puff pastry, seal by pressing and crimping the edges, then brush with beaten egg.
  • Place in the oven uncovered until the filling is bubbly and the top is golden brown, for 45 to 55 minutes. Allow it to stand for 15 minutes before serving.

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