Delicious Chicken Pot Pie with Puff Pastry Topping
A comforting chicken pot pie topped with flaky puff pastry, perfect for family gatherings or cozy dinners.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
- 1 lb uncooked chicken, diced
- 2 cups mixed vegetables (carrots, peas, corn)
- 1/2 cup onion, chopped
- 1/4 cup flour
- 1 1/2 cups chicken broth
- 1 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp thyme
- 1 sheet puff pastry
- 1 egg (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C).
- Cook the diced chicken over medium heat until browned, about 5-7 minutes.
- Stir in the chopped onion and mixed vegetables, cooking until softened, about 4-5 minutes.
- Sprinkle the flour over the mixture and stir to combine. Gradually add the chicken broth and milk, stirring constantly until the mixture thickens (about 3-4 minutes).
- Season with salt, black pepper, and thyme, stirring well to incorporate the flavors.
- Divide the filling evenly among ramekins or a large baking dish.
- Roll out the puff pastry and cut it into circles that fit over the ramekins, ensuring a little overhang.
- Place the puff pastry over the filling and brush the top with the beaten egg.
- Bake for 25-30 minutes or until the pastry is golden brown and puffed.
- Remove from the oven and let cool slightly before serving.
Notes
The chicken can be replaced with leftover cooked chicken. Feel free to mix different vegetables for a unique twist.