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Puff Pastry Chicken Pot Pie
When you want comfort with a little wow factor, this Puff Pastry Chicken Pot Pie delivers. Tender rotisserie chicken and colorful veggies are wrapped in a rich, creamy sauce and topped with golden, flaky puff pastry.
Servings: 8 servings
Calories: 644kcal
Ingredients
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 onion diced
- 2 garlic cloves minced
- ¼ tsp kosher salt
- ¼ teaspoon black pepper
- ⅓ cup all-purpose flour
- 1 cup chicken stock
- ¾ cup heavy whipping cream
- 1 tablespoon white cooking wine
- ½ tablespoon Italian seasoning
- ½ teaspoon paprika
- 1 rotisserie chicken shredded
- 3 carrots peeled and diced
- 1 cup frozen corn
- 1 cup frozen peas
- 1 cup frozen pearl onions
- 3 tablespoons chopped fresh parsley
- 2 bay leaves
- 1 package 14oz puff pastry thawed & cut into 2.5-3 inch rectangles
- 1 egg beaten
- Flaky salt
Instructions
- Heat the butter and olive oil in a large pot set over medium-high heat. When the butter is melted, add the onion and garlic, and the salt and pepper to taste. Sauté until the onions have softened, about 1-2 minutes.3 tablespoons butter, 1 tablespoon olive oil, 1 onion, 2 garlic cloves, ¼ tsp kosher salt, ¼ teaspoon black pepper
- Whisk in the flour and cook until lightly browned, about 1-2 minutes. Gradually whisk in the chicken stock, heavy whipping cream, cooking wine, Italian seasoning, and paprika; cook, while whisking, until the mixture starts to thicken, about 5 minutes.⅓ cup all-purpose flour, 1 cup chicken stock, ¾ cup heavy whipping cream, 1 tablespoon white cooking wine, ½ tablespoon Italian seasoning, ½ teaspoon paprika
- Mix in the chicken, vegetables, parsley, and bay leaves. Simmer over medium-low heat for 15 minutes. Season with salt and pepper to taste. Remove the mixture from the heat and allow it to cool for a few minutes.1 rotisserie chicken, 3 carrots, 1 cup frozen corn, 1 cup frozen peas, 1 cup frozen pearl onions, 2 bay leaves, 3 tablespoons chopped fresh parsley
- Meanwhile, preheat the oven to 400ºF.
- Remove the bay leaves and pour the pot pie filling into an oven safe pie dish, smoothing the top. Arrange the puff pastry rectangles so that they are overlapping and cover all of the filling. Brush the top with the beaten egg and sprinkle with flaky salt.1 package 14oz puff pastry, 1 egg, Flaky salt
- Bake on the center rack until golden, about 20-25 minutes. Allow to cool for 5-10 minutes before serving.
Notes
- If you want to add fresh herbs, thyme and rosemary are delightful!
- Use mini cookie cutters to make season themed cut outs instead of a center “X.”
- To reheat, preheat the oven to 300ºF (149ºC) and heat individual pie slices for 20-30 minutes.
Nutrition
Serving: 1serving | Calories: 644kcal | Carbohydrates: 43g | Protein: 29g | Fat: 40g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 130mg | Sodium: 568mg | Potassium: 359mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4647IU | Vitamin C: 16mg | Calcium: 58mg | Iron: 3mg
