Chicken Pot Pie with Puff Pastry

5 from 1 vote

Chicken Pot Pie with Puff Pastry

Flaky buttery pastry tops a luscious medley of tender chicken, hearty vegetables, and a creamy, savory sauce in these puff pastry pot pies.

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: American

Servings:

Author: Mary Younkin

Ingredients

¼ cup butter
1 small yellow onion chopped small, about 1 cup
2 cloves garlic minced
½ cup celery sliced very thin, about 2 stalks
⅓ cup all-purpose flour
1½ cups chicken broth
1 cup milk
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon celery seed
4 cups cooked chicken diced into ½-inch pieces (turkey may be substituted)
2 cups frozen mixed vegetables
1 tablespoon fresh rosemary minced
1 tablespoon fresh Italian parsley minced
1 sheet of puff pastry thawed

Instructions

Preheat oven to 400°F. Grease a 10-inch baking dish with butter, or several individual ramekins. Set one sheet of puff pastry on the counter to thaw.
In a large deep skillet, over medium-high heat, melt the butter. Add the onions and celery and cook until soft, about 3 minutes. Stir in flour. Slowly stir in chicken broth and whisk to combine.
Add the milk along with the salt, pepper, and celery seed. Reduce heat and simmer over medium-low heat until thickened, about 5 minutes.
Add the chicken and vegetables, along with the rosemary and parsley. Stir to mix throughout. Pour the mixture into the prepared baking dish.
Top with a sheet of puff pastry. Seal the edges and cut away any excess dough. Make a few slits in the top to allow steam to escape while baking. Brush the crust with an egg wash, if desired. (egg wash note below)
Bake for 25-30 minutes, or until the filling is bubbling hot and the crust is golden. Cool for 10 minutes before serving.

Notes

To make an egg wash: Whisk together one egg with about a teaspoon of water and brush this mixture over the crust before baking. The egg helps the crust brown beautifully.

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