Chicken Pot Pie with Puff Pastry
Description
Chicken pot pie with a puff pastry crust is a comforting dish. It's an excellent use of leftover rotisserie or roasted chicken, and it freezes well, too!
Ingredients
•
1/3 cup salted butter
•
1/3 cup all-purpose flour
•
1/3 cup chopped onion
•
1/2 teaspoon salt
•
1/4 teaspoon ground black pepper
•
2 cups chicken broth
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2/3 cup milk
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3 cups cubed, cooked chicken
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1/2 (15 ounce) can peas, drained
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1/2 (15 ounce) can carrots, drained
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1 (17 1/4 ounce) package frozen puff pastry, thawed
Directions
1
Preheat the oven to 425 degrees F (220 degrees C).
2
Melt butter in a 2-quart saucepan over medium heat. Stir in flour, onion, salt, and pepper. Cook, stirring constantly, until mixture is bubbly, 2 to 3 minutes. Stir in broth and milk. Bring to a boil, stirring constantly. Boil and stir for 1 minute. Stir in chicken, peas, and carrots. Remove from the heat.
3
Roll both sheets of puff pastry into 12-inch squares. Ease 1 sheet into the bottom of an ungreased 9-inch square pan. Pour chicken mixture into pan. Place remaining pastry sheet over chicken mixture. Turn pastry edges under and flute.
4
Bake in the preheated oven until golden brown, about 35 minutes.