Chicken Pot Pie with Puff Pastry
What a perfect meal for winter evenings; hearty, wholesome and delicious chicken pot pie. I threw this together pretty quickly and yes it is very easy to make. There are also plenty of options to make it more unique to your taste. Don’t be shy, feel free to use frozen or canned veggies as well.
I used Cajun seasoning to make the chicken ahead of time and added more of it as I made the filling. I wanted to be sure there was more of a kick to this pot pie this time around. I’ve been meaning to make this for a while and I was trying to decide if i should make it with beef or chicken. Chicken won this time but I can assure you there will be more pot pies in the near future.
Prep Time: 10 minutes
Bake Time: 25- 35 minutes
Serves: 4- 6
Ingredients
2 1/2 lbs boneless chicken breast, cooked, shredded or diced
2 cups chicken or vegetable stock
1 ½ cups heavy cream
3 tbsp unsalted butter
⅓ cup all-purpose flour
1 large onion, diced
2 tsp garlic, minced
½ cup carrots, diced
½ cup celery, chopped
1 cup peas
½ cup mushroom, chopped
2 tbsp cajun seasoning
2 tbsp peppercorn, crushed
Salt to taste
2 tsp fresh thyme
1 egg, beaten
1 sheet of Puff Pastry, thawed
Instructions
Preheat oven to 375° F
In a saucepan on medium heat melt butter, saute garlic and onions for 3 minutes or until the onions are translucent. Transfer celery, mushrooms, and carrots to the pan and cook until just softened, stirring occasionally; another 3- 5 minutes.
Add flour and stir. Slowly add stock and stir to dissolve the flour. Gently whisk in the cream, Cajun seasoning, peppercorn and fresh thyme.
Transfer the cooked chicken to the pan and stir to combine. Allow to simmer and thicken at medium to low heat for 8-10 minutes uncovered, stirring occasionally. Remove from the stove to cool.
Transfer chicken filling to a pie dish or oven safe ramekins. Top with puff pastry and brush with egg wash.
Bake for 25- 35 minutes or until the pastry is puffed and golden brown. Allow to cool for 8 - 10 minutes before serving.
