Puff Pastry Chicken Pot Pie
Description
This chicken pot pie with puff pastry is filled with tender chicken and vegetables in a rich and creamy sauce for the ultimate comfort food.
Ingredients
•
1 (17 1/2 ounce) package frozen puff pastry, thawed
•
1/3 cup butter
•
1/2 medium onion, chopped
•
1 stalk celery, sliced
•
1/3 cup flour
•
1 teaspoon salt
•
1/2 teaspoon ground black pepper
•
1/2 teaspoon celery seed
•
1 cup milk
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2 cups chicken broth
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1 pound cooked chicken breast, cubed
•
1 (12 ounce) package frozen mixed vegetables
Directions
1
Preheat the oven to 400 degrees F (200 degrees C).
2
Roll out 1 sheet of puff pastry into an 11-inch square. Press into a 9-inch pie dish, cut off extra pastry, and prick thoroughly with a fork. Press a sheet of aluminum foil right onto pastry.
3
Bake in the preheated oven until pastry is puffed up and golden browned, about 25 minutes. Remove from oven, remove foil, and set aside.
4
Meanwhile, melt better in a skillet over medium-low heat and cook onions and celery until soft and translucent, about 5 minutes. Add flour, salt, pepper, and celery seed. Cook and stir until mixture is paste-like.
5
Slowly add milk to the skillet while stirring constantly, about 5 minutes. Continue stirring and slowly add broth a little at a time. Cook until thickened, 7 to 10 minutes, constantly stirring. Add chicken and frozen vegetables. Cook until vegetables are thawed, 3 to 5 minutes.
6
Pour chicken mixture into pre-baked puff pastry shell. Roll out a second sheet of pastry into an 11-inch square and place on top of chicken mixture. Cut off extra pastry and crimp edges.
7
Bake in the preheated oven until pastry is lightly browned, 45 to 50 minutes.