Chicken Pot Pie With Puff Pastry
Indulge in this comforting classic! This Chicken Pot Pie features tender chicken simmered in a creamy, savory sauce and topped with a flaky puff pastry crust for a truly satisfying meal.
Ingredients
- 3-3.5 cups shredded chicken breast
- 4 slices diced bacon
- 1 1/2 cups sliced carrots
- 1 1/2 cups sliced celery
- 1 large yellow onion diced
- 1 shallot diced finely
- 8-10 cloves garlic minced finely
- 1/2 scant cup all-purpose flour
- 2 1/4 cups chicken broth or stock
- 1 cup milk
- 1 1/2 cups frozen peas
- 1 package frozen puff pastry thawed and cut into 2.5-3 inch squares
Instructions
- Sauté the diced bacon over medium heat until crispy. Remove the bacon from the pan and set it aside.
- Add the diced vegetables (carrots, celery, onion, and shallot) to the pan and cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the flour and cook for 1 minute, whisking constantly, to create a roux.
- Slowly whisk in the chicken broth and milk, scraping up any browned bits from the bottom of the pan.
- Bring the mixture to a simmer and cook until thickened, about 5 minutes.
- Stir in the shredded chicken, cooked bacon, and frozen peas.
- Preheat the oven to 400°F (200°C).
- Transfer the filling to a baking dish.
- Unfold the puff pastry dough and cut it into squares.
- Gently place the puff pastry squares over the filling, overlapping slightly.
- Brush the top of the puff pastry with milk or egg wash for a golden brown crust (optional).
- Bake for 25-30 minutes, or until the puff pastry is golden brown and flaky.
- Let the pot pie cool for slightly before serving.