Description
Today, I am sharing with you how I made this fabulous Chicken Pot Pie with Puff Pastry. The flavors are so fresh and rich, you’ll never want to go back to frozen pies again once you try this. We take a few helpful shortcuts in this recipe, so you can get dinner on the table in under an hour.
Ingredients
Units
Scale
- 1/4 cup unsalted butter
- 1 large yellow onion, small dice
- 3 stalks celery, sliced 1/4 inch thick
- 3 medium carrots, sliced 1/4 inch thick
- 1 leek, sliced 1/4 inch thick
- 3 medium russet potatoes, small dice
- kosher salt
- 1/4 cup all purpose flour
- 2 1/2 cups chicken stock
- 3–4 cups cooked chicken, shredded
- 2 teaspoons lemon juice, fresh
- 1 teaspoon white pepper
- 2 sheets puff pastry
- 1 large egg, for egg wash
Instructions
- Preheat oven to 400°F.
- In a hot large skillet add butter and sauté onions, leeks, carrots, and celery until they start to soften. Season with salt and white pepper.
- Add potatoes and continue to sauté for another 5-7 minutes.
- Sprinkle the sautéed vegetables with flour, and mix until everything is coated. Pour in the chicken stock slowly, while mixing, so no lumps form. Bring to a simmer and continue to cook the vegetables for 10 minutes
- Add in cooked shredded chicken and lemon juice. Taste to adjust seasoning, remove from the heat and set to the side to cool off.
- Roll out puff pastry onto a lightly floured surface. cut a 10 inch circle (for a 9 inch pie plate), or cut into rectangles if using ramekins.
- Pour chicken pot pie mixture into a deep pie dish or a regular pie dish and a few smaller ramekins. Cover with puff pastry.
- Brush the edges of the ramekins and the tops of the puff pastry with an egg wash (one egg beaten with a splash of water).
- Bake for 25-30 minutes, until the puff pastry is golden brown. Cool for at least 10 minutes, and serve.
- Cook Time: 50 minutes
