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Golden Chicken Pot Pie with Puff Pastry Crust

Golden Chicken Pot Pie with Puff Pastry Crust
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Indulge in the comforting embrace of Golden Chicken Pot Pie with Puff Pastry Crust, a delightful dish perfect for any occasion. This savory pie features tender chicken, vibrant vegetables, and a creamy filling, all encased in a flaky puff pastry that puffs beautifully during baking. Ideal for family dinners or gatherings with friends, this recipe is not only easy to prepare but also ensures delicious leftovers that are perfect for lunch the next day. With its inviting aroma and satisfying flavors, this pot pie is sure to become a beloved staple in your kitchen.

Ingredients

Scale
  • 8 cups cooked shredded chicken
  • 4 cups frozen peas
  • 4 cups thinly sliced carrots
  • 2 cups thinly sliced celery
  • 2 cups chopped yellow onion
  • 1 cup all-purpose flour
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 1 teaspoon celery seed
  • 2 teaspoons garlic powder
  • 2 teaspoons minced fresh thyme
  • 4 cups whole milk
  • 4 cups chicken stock
  • 2 packages of thawed puff pastry (17.3 oz each)
  • 2 large eggs

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a large pot, melt butter over medium heat. Add carrots, celery, and onions; sauté until softened (6–8 minutes).
  3. Stir in flour, salt, black pepper, celery seed, garlic powder, and thyme; cook for about 2 minutes.
  4. Gradually whisk in milk and chicken stock; simmer until thickened (5–7 minutes).
  5. Mix in peas and cooked chicken; remove from heat.
  6. Divide filling between two baking dishes; cover with puff pastry and seal edges. Cut slits on top for steam.
  7. Brush with beaten egg wash and bake for 30–35 minutes until golden brown.
  8. Let rest for 10 minutes before serving.

Nutrition

Find it online: https://weekenddinnerrecipes.com/golden-chicken-pot-pie-with-puff-pastry-crust/