Chicken Pot Pie with Puff Pastry
Here I present one of Mike’s absolute favourite meals. At special occasions I make extra large turkeys just so I can use the leftovers in this (and other) meal(s)! In a pinch you can poach a chicken breast or even throw it in raw.
A simple recipe for the classic chicken pot pie with tons of veggies and lean chicken in a rich, homemade gravy topped with buttery puff pastry.
Here’s how you do it:
Whisk together the stock, milk and flour; set aside
Add the butter to a large pot and heat it over medium heat. When the butter has melted add in the onion, celery, carrots, mushrooms, red pepper and potatoes; season with salt and pepper.
Sauté for 5-7 minutes, until the veggies are soft and translucent (but you don’t want them darkened).
Add in the garlic, mix constantly for about 30 seconds, careful not to let the garlic burn.
Add in the chicken.
Give the milk mixture another quick mix and then add it to the pot; mix well.
Add in the frozen peas; season with salt and pepper.
Let the pot come to a boil (still over medium heat) and then drop the heat to a simmer over low; simmer for 20 minutes.
Preheat your oven to 425.
Transfer the mixture to a large casserole dish.
Roll out the puff pastry on lightly floured surface.
Drape the puff pastry over the casserole.
Whisk egg together with 2 tbsp water
Brush the egg wash evenly on the puff pastry.
Poke a couple holes in the puff pastry to let the steam out.
Transfer the dish to the oven
Bake at 425 for 30-40 minutes, until the pastry is golden brown.
A simple recipe for the classic chicken pot pie with tons of veggies and lean chicken in a rich, homemade gravy topped with buttery puff pastry.
Other Recipes you might like:
Hearty Chicken & Noodle Casserole
Cheesy Tuna Noodle Casserole
Baked Cheesy Cauliflower with Bacon
Print Chicken Pot Pie with Puff Pastry
- Total Time: 1 hour
- Yield: 6-8 1x
Description
A simple recipe for the classic chicken pot pie with tons of veggies and lean chicken in a rich, homemade gravy topped with buttery puff pastry.
Ingredients
3 Cups chicken stock
1/4 Cup milk
3 tbsp flour
1 tbsp butter
1 Medium onion, sliced
2 Celery stalks, sliced
1 Large carrots, cubes
227 g Mushrooms, sliced
1/2 Red pepper, diced
2 Potatoes (I went with red skinned), cubed
2 Coves garlic, crushed
Salt, to taste
Pepper , to taste
2–3 cups cooked chicken/turkey, chopped
1 Cup frozen peas
397 g puff pastry thawed to room temperature
1 egg
2 tbsp water
Instructions
Whisk together the stock, milk and flour; set aside
Add the butter to a large pot and heat it over medium heat. When the butter has melted add in the onion, celery, carrots, mushrooms, red pepper and potatoes; season with salt and pepper.
Sauté for 5-7 minutes, until the veggies are soft and translucent (but you don’t want them darkened).
Add in the garlic, mix constantly for about 30 seconds, careful not to let the garlic burn.
Add in the chicken.
Give the milk mixture another quick mix and then add it to the pot; mix well.
Add in the frozen peas; season with salt and pepper.
Let the pot come to a boil (still over medium heat) and then drop the heat to a simmer over low; simmer for 20 minutes.
Preheat your oven to 425.
Transfer the mixture to a large casserole dish.
Roll out the puff pastry on lightly floured surface.
Drape the puff pastry over the casserole.
Whisk egg together with 2 tbsp water
Brush the egg wash evenly on the puff pastry.
Poke a couple holes in the puff pastry to let the steam out.
Transfer the dish to the oven
Bake at 425 for 30-40 minutes, until the pastry is golden brown.
Notes
- Originally posted on 18 October, 2021!
- Prep Time: 10 Minutes
- Cook Time: 50 Minutes
- Category: Main
- Method: Oven
- Cuisine: American