Description
This Best Chicken Pot Pie brings comfort to your table with tender chicken, vegetables, and a creamy sauce under golden puff pastry.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1/2 cup onion, chopped
- 1/2 cup celery, chopped
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon thyme
- 1 package puff pastry sheets
Instructions
- Preheat the oven to 425°F (220°C).
- In a large skillet, melt the butter over medium heat. Add the onion and celery, and cook until softened.
- Stir in the flour and cook for 1-2 minutes.
- Gradually whisk in the chicken broth and milk, bringing the mixture to a boil, and cook until thickened.
- Stir in the chicken, mixed vegetables, salt, pepper, and thyme.
- Roll out the puff pastry and place it over the pie filling in a baking dish.
- Cut slits in the pastry for ventilation.
- Bake for 30-35 minutes, or until the pastry is golden brown.
- Let cool slightly before serving.
Notes
For perfect results, keep the filling slightly thicker than you think you need. If the pastry browns too fast, tent loosely with foil after 20 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American