Savory Chicken Pot Pie with Flaky Puff Pastry
This delectable Chicken Pot Pie is a beloved family dish that brings comfort and warmth to any table. Utilizing a golden, flaky puff pastry crust, it transforms a classic recipe into a quick and easy meal. The creamy filling, packed with tender chicken and colorful mixed vegetables, is bound to leave your taste buds satisfied. Perfect for busy weeknights or cozy gatherings, this pie can be made in a large 9x13 baking dish or in individual 8-inch square dishes. Quick tip: If you find yourself without cream, try freezing portions of it—ideal for last-minute cooking! This recipe is a great way to use up leftover chicken or turkey and is versatile enough to accommodate whatever vegetables you have on hand.
N/A
Servings
200
Calories
10
Ingredients
Ingredients
Puff Pastry
1 (397 g) package (thawed and rolled out for topping)
Butter
1/4 cup (melted)
Onion
1 medium (chopped)
All-Purpose Flour
1/4 cup (sifted)
Poultry Seasoning
1/2 teaspoon (to taste)
Salt and Pepper
to taste (freshly cracked)
Chicken Broth
1 cup (low sodium recommended)
Light Cream or Milk
3/4 cup (heavy cream can be substituted)
Cooked Chicken or Turkey
2 3/4 cups (cut into bite-sized pieces)
Mixed Vegetables
1 1/2 cups (fresh, frozen, or a mix of both)
Instructions
1
Thaw the puff pastry according to package directions before using.
2
In a large saucepan, melt the butter over medium heat. Add the chopped onion and sauté until it becomes tender and slightly translucent.
3
Sprinkle the flour and formulated seasonings (poultry seasoning, salt, and pepper) over the onions. Stir continuously for about one minute to create a smooth roux.
4
Gradually incorporate the chicken broth and milk, stirring constantly. Continue to cook over medium heat until the mixture comes to a boil and thickens to a creamy consistency.
5
Fold in the cooked chicken (or turkey) and mixed vegetables, stirring well to combine. Remove from heat and let it cool slightly.
6
Spoon the creamy filling into your baking dish, spreading it evenly.
7
Carefully roll out the thawed puff pastry and place it over the top of the filling. Cut a few slits in the pastry to allow steam to escape.
8
Optionally, brush the top of the pastry with egg white for a golden finish.
9
Bake in a preheated oven at 375°F (190°C) on the lower rack for 30 to 35 minutes, or until the filling is bubbling and the crust is puffy and golden brown. Allow to cool slightly before serving.
Nutrition Information
12g
Fat
14g
Carbs
10g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main dish in this recipe?
The main dish is a Savory Chicken Pot Pie with a flaky puff pastry crust.
What type of crust is used for this chicken pot pie?
This recipe uses a golden, flaky puff pastry crust instead of traditional pie dough.
How should I prepare the puff pastry before cooking?
You should thaw the puff pastry according to the package directions before using it.
Can I use leftover meat for this recipe?
Yes, this recipe is a great way to use up leftover cooked chicken or turkey.
What temperature should the oven be set to?
The oven should be preheated to 375°F (190°C).
How long does the chicken pot pie need to bake?
It should bake for 30 to 35 minutes on the lower rack of the oven.
What are the primary vegetables used in the filling?
The recipe calls for a medium chopped onion and 1.5 cups of mixed vegetables.
Can I use frozen vegetables?
Yes, you can use fresh, frozen, or a mix of both for the mixed vegetables.
How much cooked chicken is required?
The recipe requires 2 3/4 cups of cooked chicken or turkey cut into bite-sized pieces.
What size baking dish is recommended?
You can use a large 9x13 baking dish or individual 8-inch square dishes.
How do I make the filling creamy?
The filling is made creamy by creating a roux with butter and flour, then adding chicken broth and milk or cream.
Can I substitute the light cream or milk?
Yes, heavy cream can be substituted for the light cream or milk.
What seasonings are used in this pot pie?
The recipe uses 1/2 teaspoon of poultry seasoning, along with salt and pepper to taste.
Do I need to sauté the onions?
Yes, sauté the chopped onion in butter until it becomes tender and slightly translucent.
How do I prevent the pastry from getting too soggy?
Cutting a few slits in the pastry before baking allows steam to escape, preventing sogginess.
Is there a tip for a golden brown finish on the crust?
Optional but recommended is brushing the top of the pastry with egg white before baking.
How many calories are in a serving of this pie?
There are approximately 200 calories per serving.
What is the fat content per serving?
Each serving contains approximately 12g of fat.
How many carbohydrates are in this recipe?
There are 14g of carbohydrates per serving.
What is the protein content per serving?
This recipe provides 10g of protein per serving.
What type of flour should be used?
The recipe calls for 1/4 cup of sifted all-purpose flour.
How much chicken broth is needed?
You will need 1 cup of chicken broth; low sodium is recommended.
Should the filling be cooled before adding the pastry?
Yes, the instructions suggest letting the filling cool slightly after removing it from the heat.
What is the tip regarding cream storage?
If you have extra cream, you can freeze portions of it for last-minute cooking.
How do I know when the pie is done cooking?
The pie is ready when the filling is bubbling and the crust is puffy and golden brown.
Is this recipe suitable for busy weeknights?
Yes, using puff pastry and pre-cooked chicken makes this a quick and easy meal.
Can I use this recipe for turkey?
Absolutely, turkey is a perfect substitute for chicken in this recipe.
Where should I place the dish in the oven?
The dish should be placed on the lower rack for the best results.
How much butter is used for the roux?
The recipe requires 1/4 cup of butter.
Should I wait before serving the pie?
Yes, it is recommended to allow the pie to cool slightly before serving.