The comfort food classic, Easy Chicken Pot Pie with Puff Pastry Crust! It’s made simple with a creamy sauce, frozen vegetables and tender, flaky crust.
1poundbonelessskinless chicken breast, cooked and diced
1cupparmesan cheeseshredded
1frozen puff pastry sheetthawed
1egglightly beaten
Instructions
Preheat the oven to 400° Fahrenheit. Prepare a 9x13 inch baking dish by lightly spraying with non-stick cooking spray. Set aside.
In a 3 quart saucepan, melt the butter over medium heat. Sauté the diced onion and frozen vegetables until the onion is translucent and vegetables are tender, about 5 minutes. Reduce heat to medium-low and stir in the minced garlic. Cook for 1 minute.
Add the all-purpose flour, sea salt, black pepper, dried basil, dried thyme, dried rosemary, and smoked paprika and stir to combine.
Stir in the chicken stock and heavy cream. Continue to cook, stirring occasionally, until the mixture thickens, about 5-7 minutes.
Stir in the cooked chicken and parmesan cheese. Spread the filling mixture into the prepared pan.
Cut the thawed sheet of puff pastry into squares and place them on top of the filling mixture, making sure to cover the filling entirely.
Use a silicone brush or pastry brush to brush the beaten egg over the top of the puff pastry. Bake for 40-45 minutes or until the puff pastry is golden brown and the filling is hot and bubbly.
If your puff pastry is getting too dark but the filling isn’t bubbly yet, you can cover the dish with aluminum foil and continue baking.
To make ahead of time
Assemble the dish but don’t bake it. Let it cool completely, sticking it in the refrigerator to cool as much as possible. Cover the dish tightly with a layer of plastic wrap followed by a layer of aluminum foil. Freeze for up to 3 months. When you are ready to bake, keep the dish covered and add an additional 20-30 minutes to your bake time. Uncover for the last 10-15 minutes to let the puff pastry become golden brown.
Video
Notes
If your puff pastry is getting too dark but the filling isn’t bubbly yet, you can cover the dish with aluminum foil and continue baking.
To make ahead of time
Assemble the dish but don’t bake it. Let it cool completely, sticking it in the refrigerator to cool as much as possible. Cover the dish tightly with a layer of plastic wrap followed by a layer of aluminum foil. Freeze for up to 3 months. When you are ready to bake, keep the dish covered and add an additional 20-30 minutes to your bake time. Uncover for the last 10-15 minutes to let the puff pastry become golden brown.