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

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.