Name: Chicken Pot Pie with Puff Pastry
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Salted butter - ⅓ cup; All-purpose flour - ⅓ cup; Chopped onion - ⅓ cup; Salt - ½ teaspoon; Ground black pepper - ¼ teaspoon; Chicken broth - 2 cups; Milk - ⅔ cup; Cubed, cooked chicken - 3 cups; Peas, drained - ½ (15 ounce) can; Carrots, drained - ½ (15 ounce) can; Frozen puff pastry, thawed - 1 (17.25 ounce) package

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Pot Pie with Puff Pastry

1. Salted butter - ⅓ cup

2. All-purpose flour - ⅓ cup

3. Chopped onion - ⅓ cup

4. Salt - ½ teaspoon

5. Ground black pepper - ¼ teaspoon

6. Chicken broth - 2 cups

7. Milk - ⅔ cup

8. Cubed, cooked chicken - 3 cups

9. Peas, drained - ½ (15 ounce) can

10. Carrots, drained - ½ (15 ounce) can

11. Frozen puff pastry, thawed - 1 (17.25 ounce) package

How to cook deliciously - Chicken Pot Pie with Puff Pastry

1. Stage

Preheat the oven to 425 degrees F (220 degrees C).

2. Stage

Melt butter in a 2-quart saucepan over medium heat. Stir in flour, onion, salt, and pepper. Cook, stirring constantly, until mixture is bubbly, 2 to 3 minutes. Stir in chicken broth and milk; bring to a boil, stirring constantly. Boil and stir for 1 minute. Stir in chicken, peas, and carrots and remove from the heat.

3. Stage

Roll both sheets of puff pastry into 12-inch squares. Ease 1 sheet into the bottom of an ungreased 9-inch square pan, then pour chicken mixture on top. Place remaining pastry over the chicken mixture. Turn pastry edges under and flute.

4. Stage

Bake in the preheated oven until golden brown, about 35 minutes.