Description
A quick and easy weeknight dinner featuring a creamy chicken and vegetable filling topped with flaky, golden puff pastry, ready in about 30 minutes.
Ingredients
Scale
- 2 sheets puff pastry, thawed but cold
- 3 cups shredded chicken (rotisserie recommended)
- 3 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 2 medium carrots, diced small
- 2 stalks celery, diced small
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1.5 cups frozen peas and corn (total)
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1 cup sharp cheddar cheese, shredded
- 1 egg beaten with 1 tablespoon water (for egg wash)
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Place a baking sheet in the oven to warm up.
- Heat a 12-inch skillet over medium heat. Add butter and melt. Add onions and celery, sautéing for 3-4 minutes until soft.
- Add garlic and cook for 30 seconds until fragrant. Sprinkle flour over vegetables and whisk constantly for 1-2 minutes to make a roux.
- Slowly pour in chicken broth while whisking to prevent lumps. Stir in heavy cream and simmer for 3-4 minutes until slightly thickened.
- Stir in chicken, peas, corn, thyme, and cheddar cheese. Season with salt and pepper to taste.
- Remove skillet from heat. Place puff pastry sheet over the skillet, trimming excess to leave a 1-inch overhang. Poke holes in the top with a fork.
- Brush the pastry generously with egg wash.
- Place skillet on the preheated baking sheet and bake for 20-25 minutes until the crust is deep golden-brown and filling is bubbling.
- Remove from oven and let rest on a cooling rack for 10 minutes before serving to allow the sauce to set.
Notes
Keep the puff pastry cold until baking for maximum flakiness. Do not skip the egg wash for a golden finish. Rest the pie for 10 minutes after baking to prevent the filling from being too soupy. For a vegetarian version, omit chicken and add mushrooms. For gluten-free, use GF puff pastry and GF flour blend.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 slice/pie portion
- Calories: 480
- Sodium: 650
- Fat: 28
- Saturated Fat: 12
- Carbohydrates: 35
- Fiber: 3
- Protein: 22
Keywords: chicken pot pie, puff pastry, weeknight dinner, comfort food, easy recipe, one skillet, crispy crust