Description
A comforting chicken potpie made with flaky puff pastry, filled with tender chicken, vegetables, and a creamy sauce.
Ingredients
Scale
- 1 pound cooked chicken, diced
- 1 cup carrots, diced
- 1 cup peas
- 1 cup corn
- 1/2 cup onion, chopped
- 3 tablespoons butter
- 1/3 cup flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon thyme
- 1 teaspoon garlic powder
- 2 sheets puff pastry
Instructions
- Preheat the oven to 400°F (200°C).
- In a large skillet, melt butter over medium heat. Add onions and cook until softened.
- Stir in flour and cook for 1 minute.
- Add chicken broth and cream gradually, whisking until smooth. Bring to a simmer.
- Add chicken, carrots, peas, corn, salt, pepper, thyme, and garlic powder. Stir well and remove from heat.
- Roll out one sheet of puff pastry and place it in a pie dish. Fill with chicken mixture.
- Cover with the second sheet of puff pastry, seal edges, and cut slits for steam to escape.
- Bake for 25-30 minutes or until the pastry is golden brown.
Notes
- Let the potpie cool for a few minutes before serving.
- Leftovers can be stored in the fridge for up to 3 days.
- For a golden finish, brush the pastry with an egg wash.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 2g
- Sodium: 700mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 85mg