Puff Pastry Chicken Pot Pie

Name: Puff Pastry Chicken Pot Pie
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: Serves 8
Cuisine: american
Ingredients: 1 (17.5 ounce) package frozen puff pastry, thawed; 0.33333334326744 cup butter; 0.5 medium onion, chopped; 1 stalk celery, sliced; 0.33333334326744 cup flour; 1 teaspoon salt; 0.5 teaspoon ground black pepper; 0.5 teaspoon celery seed; 1 cup milk; 2 cups chicken broth; 1 pound cooked chicken breast, cubed; 1 (12 ounce) package frozen mixed vegetables

4.70 (30)

⏱ 90 mins 🍽 Serves 8 🌶 american 🏷 Pie

This comforting American pie features a golden, flaky puff pastry crust encasing a rich and creamy filling. The savoury mixture is made with tender cubes of chicken breast and a medley of vegetables, all bound together in a velvety sauce. It's a satisfying dish that serves eight people, ideal for a cosy dinner. The total preparation and cooking time is around 90 minutes, resulting in a delicious homemade classic.

Ingredients

1 (17.5 ounce) package frozen puff pastry, thawed
0.33333334326744 cup butter
0.5 medium onion, chopped
1 stalk celery, sliced
0.33333334326744 cup flour
1 teaspoon salt
0.5 teaspoon ground black pepper
0.5 teaspoon celery seed
1 cup milk
2 cups chicken broth
1 pound cooked chicken breast, cubed
1 (12 ounce) package frozen mixed vegetables

Method

Set your oven to heat to 400 degrees F (200 degrees C).
Take one puff pastry sheet and roll it to an 11-inch square. Fit it into a 9-inch pie dish, trim any excess, and prick the base all over with a fork. Place a sheet of aluminium foil directly onto the pastry.
Bake in the heated oven for about 25 minutes, until the pastry is puffed and golden. Take it out, lift off the foil, and set the shell aside.
While the shell bakes, melt butter in a skillet. Cook the chopped onion and sliced celery until soft and translucent, roughly 5 minutes. Stir in the flour, salt, pepper, and celery seed until the mixture forms a paste.
Gradually pour in the milk while stirring constantly for about 5 minutes. Continue stirring and slowly add the chicken broth. Cook for 7 to 10 minutes, stirring often, until the sauce thickens. Mix in the cubed chicken and frozen vegetables, cooking for 3 to 5 minutes until the vegetables are thawed.
Transfer the chicken and vegetable filling into the pre-baked pastry shell. Roll the second pastry sheet to an 11-inch square and lay it over the filling. Trim the overhang and seal the edges by crimping them.
Return the pie to the oven and bake for 45 to 50 minutes, until the top pastry is lightly browned.

Nutrition (per serving)

Calories620 kcal

Fat45 g

Sugars3 g

Protein15 g

Sodium847 mg

Recipe details

CategoryPie

Cuisineamerican

AuthorYoly