Ingredients for Chicken Pot Pie W Puff Pastry
- 1 sheet (14.1 oz) puff pastry, thawed
- 4 tablespoons (1/2 stick) unsalted butter
- 1 medium onion, chopped
- All Purpose Flour
- Poultry Seasoning
- Salt And Pepper
- Chicken Broth
- Light Cream
- Cooked Chicken
- Mixed Vegetables
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chicken Pot Pie W Puff Pastry? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Chicken Pot Pie W Puff Pastry
- Preheat oven to 375°F (190°C).
- Melt butter in a large saucepan over medium heat. Add chopped onion and cook until tender-crisp, about 5 minutes.
- Stir in flour, salt, pepper, and thyme. Cook for 1 minute, stirring constantly.
- Gradually whisk in chicken broth and milk. Bring to a boil, stirring constantly, until the sauce thickens, about 2-3 minutes.
- Reduce heat to low and stir in cooked chicken and vegetables. Simmer for 5 minutes to heat through.
- Pour chicken mixture into a 9x13 inch baking dish (or two 8-inch square dishes).
- Roll out puff pastry to slightly larger than the baking dish. Place on top of the chicken mixture.
- Cut slits in the puff pastry to allow steam to escape.
- Optional: Brush the puff pastry with beaten egg white for a golden brown finish.
- Bake on the lower rack of the oven for 30-35 minutes, or until the filling is bubbling and the crust is puffed and golden brown.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
14g
Fat
120g
Carbs
20g
