Chicken Pot Pie with Puff Pastry
Ingredients
The pastry
-
1
pkg (17 to 18 oz)
frozen puff pastry
-
1
large
egg
-
1
Tbsp
water
The filling
-
1
Tbsp
olive oil
-
1½
cups
chopped yellow onion
-
1¼
cups
thin chopped celery
-
1¼
cups
peeled and chopped carrots
-
6
oz
sliced mushrooms
-
5
Tbsp
butter
-
1
Tbsp
minced garlic
-
½
cup
all-purpose flour
-
1
can (15 oz)
low-sodium chicken broth
-
1¾
cups
whole milk
-
2
tsp
minced fresh thyme
-
3½
cups
cooked shredded chicken
-
1½
cups
frozen petite peas
-
⅓
cup
grated parmesan cheese
-
3
Tbsp
chopped fresh parsley
-
to taste
salt and black pepper
Instructions
- Preheat the oven to 400°F.
- Unfold the puff pastry on a floured surface and cut it into 1-inch squares.
- Transfer the squares to a baking sheet lined with parchment paper.
- Whisk the egg with water and brush it over the puff pastry.
- Bake for 11 to 15 minutes until golden brown.
- In a skillet, heat olive oil and sauté onions, celery, carrots, and mushrooms until softened.
- Add butter and garlic, then stir in flour and cook briefly.
- Slowly whisk in chicken broth and milk, add thyme, salt, and pepper, and cook until thickened.
- Stir in chicken, peas, parmesan, and parsley, and heat through.
- Serve the filling warm in bowls topped with puff pastry pieces.
Nutrition Facts (estimated)
Servings
6
Calories
790
Total fat
42g
Total carbohydrates
68g
Total protein
38g
Sodium
828mg
Cholesterol
132mg
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