Puff Pastry Chicken Pie
Puff Pastry Chicken Pie
Yield: 6
This is the recipe on the cover of my cookbook so you know it has to be good! A delicious chicken pot pie with a butteryand flaky crust...yes please!
Ingredients
- 2 tbsp Olive Oil
- 1 cup diced Onion
- 1⁄2 cup diced Carrots
- 2⁄3 cup diced Celery
- 3 tbsp Butter
- 4 tbsp All Purpose Flour
- 2 cups Chicken broth
- 1 cup Heavy Cream
- 1 tsp Poultry Seasoning
- Salt & Pepper to taste
- 2 cups cooked and chopped chicken
- (Rotisserie is perfect in this!)
- 1 cup of choice of veggies. Use whatever
- your family likes!
- I use 1⁄2 cup corn and 1⁄2 cup canned green
- beans.
- 2 Sheets Puff Pastry, cut into 1 inch strips.
- 1 Egg, beaten
Instructions
- Heat Oven to 375. In large skillet, add olive oil, onions, carrots, and celery.
- Cook and stir about 10 minutes until veggies are soft. Remove veggies and
- set aside. In same pan add butter. Add in flour and whisk. Cook 1 minute.
- Then, add chicken broth, continuing to whisk until thickened. Add heavy
- cream and whisk until combined. Next, add in chicken, all veggies, and
- seasonings. Stir. Transfer mixture to 9x13 casserole dish. For the Puff
- Pastry topping, start by laying vertical strips across casserole. Next, pull
- down every OTHER strip leaving an inch or 2 still laying flat. Now lay one
- strip horizontally and fold vertical strips back up over casserole. Repeat
- pattern, except this time pull opposite every other vertical strip down. You
- wont pull as far down this time since you already have one horizontal strip.
- Lay another horizontal strip. Repeat the process alternating which vertical
- strips you pull down. It’s easy to do, but hard to explain. Youtube “how to
- create lattice pie pattern” if you’re confused! LOL
- Mix beaten egg with 2 tbsp water and brush over tops of pastry. Bake 45
- minutes until hot and bubbly and pastry is golden brown! Let sit 15 minutes
- before serving.
watch the video here
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