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Puff Pastry Chicken 'N Broccoli Pot Pie
Puff Pastry Chicken 'N Broccoli Pot Pie
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Prep Time:
35 minutes
Cook Time:
30 minutes
Total Time:
65 minutes
Create a flavorful pot pie with flaky puff pastry, filled with rotisserie chicken, broccoli, dill, and almonds.
Ingredients:
  • cooking spray
  • 4 cups diced deli rotisserie chicken
  • 1.5 cups shredded Mexican cheese blend
  • 1 cup mayonnaise (such as Hellman's®)
  • 1 cup finely chopped broccoli florets
  • 0.5 cup diced onion
  • 0.33333334326744 cup finely chopped red bell pepper
  • 2 cloves garlic, minced
  • 3 tablespoons slivered almonds
  • 3 tablespoons chopped fresh dill
  • 1 (17 ounce) package frozen puff pastry, thawed
  • 1 egg
  • 1 teaspoon water
  • 1 pinch salt
Instructions:
  • Preheat your oven to 375 degrees F (190 degrees C, if using Celsius). Generously coat a 9x13-inch baking pan with cooking spray.
  • In a large bowl, mix together chicken, Mexican cheese blend, mayonnaise, broccoli, onion, red bell pepper, garlic, almonds, and dill until well combined.
  • Roll out the pastry sheets on a floured surface until they are each 3 inches longer than the bottom of the pan. Lay one sheet on the bottom and up the sides of the pan. Spread the chicken filling evenly over the bottom crust. Cover with the second pastry sheet, tucking the edges between the pan and the bottom crust. Pinch the edges together to seal.
  • In a bowl, whisk together egg, water, and salt. Brush the mixture over the top crust and make vents for steam to escape.
  • Bake until the top turns golden brown, approximately 30 minutes in the preheated oven.

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