Description
Comfort in a dish — this Chicken Potpie with Puff Pastry features a creamy chicken-and-vegetable filling under a golden, flaky pastry crust, perfect for a hearty and satisfying dinner.
Ingredients
Filling
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 tbsp butter
- 2 tbsp flour
- 1 ½ cups chicken broth
- ½ cup milk or cream
- Salt & pepper to taste
Crust and Finishing
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 400 °F (200 °C) to ensure it is ready for baking the potpie.
- Make the Roux: In a skillet over medium heat, melt the butter. Stir in the flour and cook it briefly to create a roux, which will thicken your filling.
- Add Liquids: Slowly whisk in the chicken broth and milk (or cream), stirring constantly until the mixture thickens into a creamy sauce.
- Combine Filling: Stir in the shredded chicken, mixed vegetables, and season with salt and pepper to taste, mixing well to distribute all ingredients evenly.
- Prepare Pie Dish: Pour the creamy chicken and vegetable filling into a pie dish, spreading it out evenly.
- Top with Puff Pastry: Lay the thawed puff pastry sheet over the filling, trimming any excess and sealing the edges tightly around the dish to encase the filling.
- Apply Egg Wash: Brush the beaten egg over the pastry surface to promote a golden, shiny crust during baking.
- Bake: Place the pie dish in the preheated oven and bake for 25 minutes or until the puff pastry is puffed up and golden brown.
Notes
- Use rotisserie chicken for a quick and flavorful shortcut.
- Add fresh thyme or rosemary to the filling for additional herbal depth.
- Make sure to thaw puff pastry completely before using to avoid cracks and ensure even baking.
- For a richer filling, use cream instead of milk.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Comfort Food
- Method: Baking
- Cuisine: American
