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Light Chicken Pot Pie Recipe With Puff Pastry

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Puff Pastry Chicken Pot Pie
Puff Pastry Chicken Pot Pie from www.favesouthernrecipes.com

Description

This light chicken pot pie recipe with puff pastry is a delicious and easy meal that you can make in no time! It is a delicious combination of shredded chicken, vegetables, cream, and a puff pastry crust. The puff pastry crust is light and flaky, and the filling is creamy and flavorful. It’s a great way to enjoy a classic comfort food without all the guilt.

Prep Time

This light chicken pot pie recipe with puff pastry takes about 10 minutes to prepare. This includes chopping the vegetables, defrosting the puff pastry, and prepping the chicken.

Cook Time

This recipe takes about 30 minutes to cook. The puff pastry will need to be cooked for about 20 minutes, and the filling will need to cook for about 10 minutes.

Ingredients

  • 1 sheet of puff pastry, defrosted
  • 1 cup of cooked and shredded chicken
  • 1/2 cup of diced carrots
  • 1/2 cup of diced celery
  • 1/2 cup of frozen peas
  • 1/2 cup of cream
  • 1/4 cup of all-purpose flour
  • 1/4 cup of butter
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1 teaspoon of dried thyme
  • Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).

2. Grease a 9-inch pie dish with butter.

3. Unfold the puff pastry onto a lightly floured surface and roll it out slightly. Cut the puff pastry into a circle slightly bigger than the pie dish. Place it on top of the pie dish and press the edges down to create a seal.

4. In a large skillet, melt the butter over medium heat. Add the carrots, celery, and peas to the skillet and cook until they are tender, about 5 minutes.

5. Add the flour, garlic powder, onion powder, thyme, salt, and pepper to the skillet. Stir to combine and cook for 1 minute.

6. Add the cream to the skillet and stir to combine. Add the chicken and cook for an additional 2 minutes.

7. Pour the filling into the pie dish, top with the puff pastry, and press the edges down to create a seal.

8. Place the pie dish onto a baking sheet and bake for 20 minutes, or until the puff pastry is golden brown and the filling is bubbling.

9. Allow the pie to cool for 10 minutes before serving.

Equipment

  • 9-inch pie dish
  • Large skillet
  • Baking sheet

Notes

You can use store-bought rotisserie chicken for this recipe if you’re short on time.

Nutrition: Per Serving

Calories: 426, Fat: 24g, Carbohydrates: 28g, Protein: 18g

Recipe Tips

- If you like, you can add other vegetables to the filling, such as mushrooms, bell peppers, or potatoes.

- For a crispier crust, brush the puff pastry with beaten egg before baking.

- Feel free to use other herbs and spices, such as oregano, parsley, or basil, in the filling.


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