A delightful puff pastry chicken pot pie filled with tender chicken, vegetables, and a savory creamy sauce, perfect for a comforting meal.
Preparation time
30min
Cooking time
30min
Ingredients
6 Servings
- 50 g all-purpose flour
- 0.5 tsp black pepper
- 50 g butter
- 1 carrot
- 1 celery stalk
- 500 g chicken breast
- 500 ml chicken broth
- 1 egg
- 150 g frozen peas
- 200 ml milk
- 2 puff pastry sheets
- 1 tsp salt
Directions
Step 1
Preheat the oven to 200°C (400°F).
Step 2
Cook the chicken breast in a pot of boiling water until fully cooked, about 15 minutes. Remove and shred the chicken.
Step 3
In a large pan, melt the butter over medium heat. Add the diced carrot and celery, cooking until softened, about 5 minutes.
Step 4
Stir in the flour and cook for another minute.
Step 5
Gradually whisk in the chicken broth and milk, cooking until the mixture thickens, about 5 minutes.
Step 6
Add the shredded chicken, frozen peas, salt, and black pepper to the pan. Stir well to combine.
Step 7
Pour the chicken mixture into a baking dish.
Step 8
Place the puff pastry sheets over the filling, trimming and pressing the edges to seal. Cut a few slits in the top to allow steam to escape.
Step 9
Brush the beaten egg over the puff pastry for a golden finish.
Step 10
Bake in the preheated oven until the pastry is golden brown and crisp, about 25-30 minutes.
Step 11
Remove from the oven and let it rest for a few minutes before serving.