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Puff Pastry Chicken Pot Pie
Puff Pastry Chicken Pot Pie
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Upgrade your chicken pot pie with a flaky puff pastry topping - perfect for any occasion!
Ingredients:
  • 1 (17.5 ounce) package frozen puff pastry, thawed
  • 0.33333334326744 cup butter
  • 0.5 medium onion, chopped
  • 1 stalk celery, sliced
  • 0.33333334326744 cup flour
  • 0.5 teaspoon celery seed
  • 1 cup milk
  • 2 cups chicken broth
  • 1 pound cooked chicken breast, cubed
  • 1 (12 ounce) package frozen mixed vegetables
Instructions:
  • Preheat your oven to 400°F (200°C) to create the perfect cooking environment for your dish.
  • Roll out a sheet of puff pastry into an 11-inch square, gently press it into a 9-inch pie dish, trim off any excess pastry, and prick the pastry thoroughly with a fork before covering it with a sheet of aluminum foil.
  • Bake in the preheated oven for about 25 minutes until the pastry is beautifully puffed up and golden brown. Remove from oven, uncover, and set aside.
  • While the butter melts in a skillet over medium-low heat, sauté the onions and celery until they are soft and translucent, which should take about 5 minutes. Then, add the flour, salt, pepper, and celery seed, and continue to cook and stir until the mixture reaches a paste-like consistency.
  • Gradually pour in the milk, stirring continuously for about 5 minutes. Keep stirring as you gradually pour in the broth. Cook until thickened, stirring constantly, for 7 to 10 minutes. Then, mix in the chicken and frozen vegetables and cook until vegetables are thawed, about 3 to 5 minutes.
  • Spread the chicken mixture over the pre-baked puff pastry shell. Top with a second pastry sheet, trim off excess, and seal the edges securely.
  • Bake until the pastry turns a delicious golden brown, about 45 to 50 minutes in the preheated oven.

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