The men in our life love chicken pot pie. The first version of chicken pot pie we made used cream of chicken soup, and not everyone was that fond of it. A good pot pie recipe is a must for any busy household because it is a one pot easy meal. We all need a pot pie recipe that everyone loves. We came up with this version and all of a sudden, we had a crowd pleaser – don’t sub the puff pastry for another type of crust – the light, buttery taste is perfect. Make two if you have a crowd coming, and consider your meal done!
Printpuff pastry chicken pot pie
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 6-8 servings
- Category: Main Dishes
- Cuisine: American
Ingredients
- 1 stick butter
- 1 cup chopped leeks
- 1 cup diced carrots
- ½ cup flour
- 2 cups chicken broth
- 3 cups chicken, cooked and shredded
- ½ cup petite green peas, frozen
- ¼ cup half and half
- ½ teaspoon thyme
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 egg
- 1 puff pastry sheet
Instructions
- Preheat oven to 400 degrees.
- In 10 inch oven proof skillet, melt butter. Add leeks and carrots and cook until soft. Sprinkle flour over carrot onion mixture, stir to combine. Add chicken broth and stir until mixture thickens. Stir in chicken, peas, half and half, thyme, salt and pepper.
- Beat egg and water in small bowl Roll puff pastry out and cut into 3 inch circles. (you can vary size of circles if desired). Lay dough over chicken mixture, overlapping slightly. Brush dough generously with egg.
- Place skillet on a cookie sheet and bake for 30 minutes. Serve and enjoy!
with love,
Salt & Share