Chicken Pot Pie with Puff Pastry Crust
A traditional pot pie with a flaky puff pastry crust.
Servings: 8 slices
Calories: 256kcal
Ingredients
- 1 box puff pastry crust
- 4 chicken breasts cubed
- ½ cup carrots diced
- ½ cup celery diced
- 1 medium onion diced
- 2 medium potatoes cubed
- ½ teaspoon poultry seasoning
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- ⅛ teaspoon salt
- 1 cup milk
- 4 cups chicken stock
- 4 tablespoon butter
- 3-4 tablespoon flour
- parsley
- egg wash
Instructions
- Preheat oven to 425°F
- Bring a pot of water to boil.
- Boil chicken and vegetables until potatoes are soft. About 20 minutes.
- Meanwhile, in large skillet melt butter and add in flour.
- Slowly stir in chicken stock and milk.
- Using a whisk, stir over medium heat until gravy becomes thickened. Add additional flour to reach your desired consistency.
- Drain chicken and vegetables and add them to chicken gravy.
- Add in spices, adjust to taste if you liked and let simmer over low heat.
- Add in parsley if desired.
- Line pie dish with 1 thawed pastry puff. Use rolling pin to thin out crust to fill bottom.
- Pour in filling and spread evenly.
- Top with 1 more thawed pastry puff. Press down around edges to prevent spills.
- Using a pastry brush, top crust with egg wash.
- Bake for 10 minute.
- Reduce oven temperature to 400°.
- Bake for additional 10 minutes or until puff pastry is golden brown.
- Remove from oven and let rest.
Notes
You can also use a deep dish pie crust for the bottom layer of crust.
Nutrition
Serving: 1serving | Calories: 256kcal | Carbohydrates: 9g | Protein: 29g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 95mg | Sodium: 406mg | Potassium: 640mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 1630IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg
