Description
A comforting chicken pot pie with a flaky puff pastry crust.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken thighs or chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup yellow onion (diced small, white onion may be substituted)
- 1 cup Yukon gold potatoes (diced into small pieces no bigger than 1/2-inch)
- 2 garlic cloves (finely minced)
- 2 tablespoons unsalted butter
- 2 cups reduced sodium chicken broth
- 1 teaspoon dried thyme (or to taste)
- ½ teaspoon dried oregano (or to taste)
- 1/2 teaspoon chicken bouillon or poultry seasoning (or to taste)
- 1/4 cup all-purpose flour
- 3/4 cup half-and-half
- 2 cups frozen mixed vegetables (thawed to room temp: carrots, corn, peas, green beans)
- 1 sheet of puff pastry (thawed but do not allow it to become overly warm)
- 1 large egg (beaten)
Instructions
- Preheat oven to 375F and spray the baking dish well with cooking spray; set aside.
- To a large skillet, add the olive oil and raw chicken, evenly seasoned with salt and pepper, and cook over medium-high heat for about 3 minutes. The chicken will not be completely done at this point.
- To the skillet, add the onion, potatoes, butter, and sauté for about 3-4 minutes until they’re beginning to soften; stir frequently.
- Add the garlic and cook for 1 minute, stirring continuously.
- Add the broth, thyme, oregano, and bouillon, bringing to a simmer, allowing it to simmer for about 4-5 minutes; stir frequently.
- Sprinkle the flour and stir for 1 minute to combine.
- Add the half-and-half and vegetables, stirring to combine. Simmer for about 3 minutes; if using previously cooked chicken or turkey, add it now.
- Taste the mixture and adjust salt, pepper, or herbs as desired.
- Turn the mixture out into the prepared baking dish; set aside.
- Carefully unroll the puff pastry and place it on a lightly floured countertop. Roll it out slightly larger than your baking dish.
- Transfer the puff pastry to your casserole dish and use a fork to crimp down the edges. Use a paring knife to slit the top in 3-4 places for steam to escape.
- In a small bowl, beat the egg and use a pastry brush to lightly brush it all over the puff pastry.
- Bake for about 25 to 28 minutes until the top is lightly golden brown and has risen, rotating the baking dish halfway through.
- Allow it to rest momentarily before serving.
Notes
- Puff pastry should be cold when placed in the oven for better flakiness.
- Ensure potatoes are diced small for even cooking.
- Adjust seasoning based on the saltiness of the broth used.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg