Creamy Chicken Pot Pie with Puff Pastry
This delicious creamy chicken pot pie is made with chicken and veggies, flavored with garlic and onion, topped with a light, golden brown pastry lid.
Ingredients
- 2 sheets frozen puff pastry about 10x10 inches (25x25cm) each, thawed
- 1 tsp chicken base dissolved in 60ml warm water
- 1 tbsp garlic minced
- 4 medium chicken breast halves cooked and chopped
- 1 medium egg beaten with 1 tsp water for egg wash
- 2 tbsp cooking oil neutral oil
- 2 cups heavy cream or 1 cup cream + 1 cup milk
- 1 cup green peas frozen and thawed or cooked
- ⅓ cup butter unsalted
- ⅔ cup all-purpose flour for roux
- ½ medium yellow onion minced
- 1 cup carrots diced and cooked
- 1 pinch black pepper to taste
- 1 pinch seasoned salt to taste
- ⅛ tsp nutmeg fresh grated, optional
Instructions
- Preheat the oven to 350°F / 175°C (180°C fan-forced).
- Using a rolling pin, roll each pastry sheet slightly if needed. Cut into circles approximately ½ inch (1cm) larger than the diameter of your oven-proof dishes.
- Place the pastry circles on a parchment-lined baking sheet, brush with egg wash, and bake at 400°F / 200°C (200°C fan-forced) for 15-18 minutes or until deeply golden brown, puffed, and crisp. Set aside.
- Season the chicken with seasoned salt and black pepper.
- Sauté the chicken in the oil in a large skillet over medium-high heat for 5-7 minutes per side, or until the internal temperature reaches 165°F / 74°C and the juices run clear.
- Chop the cooked chicken into ½ or 1-inch chunks.
- Melt the butter in a pot, then sauté the minced onion for 3-4 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
- Add the flour slowly, stirring constantly to form a roux. Cook for 2-3 minutes until it thickens and turns a light blonde color.
- Add the cream slowly, stirring constantly.
- Add the dissolved chicken base and stir, then simmer for 2-3 minutes until the sauce is thick enough to coat the back of a spoon.
- Stir in the chicken, peas, carrot, and a pinch of nutmeg if liked.
- Spoon the chicken mixture into 4 oven-proof dishes and top each with one of the baked pastry lids.
- Bake at 350°F / 175°C (180°C fan-forced) for 5-10 minutes until the filling is bubbling around the edges. Serve right away.
Nutrition
Serving: 1servingCalories: 1550kcalCarbohydrates: 85gProtein: 43gFat: 116gSaturated Fat: 51gPolyunsaturated Fat: 11gMonounsaturated Fat: 47gTrans Fat: 1gCholesterol: 288mgSodium: 640mgPotassium: 869mgFiber: 6gSugar: 9gVitamin A: 7940IUVitamin C: 20mgCalcium: 138mgIron: 6mg
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