Description
A great twist on classic pot pie made with puff pastry. The filling includes juicy chicken, carrots, peas, and potatoes in a creamy sauce.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken thighs or breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup yellow onion, diced small
- 1 cup Yukon gold potatoes, diced into small pieces
- 2 garlic cloves, finely minced
- 2 tablespoons unsalted butter
- 2 cups reduced sodium chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chicken bouillon or poultry seasoning
- 1/4 cup all-purpose flour
- 3/4 cup half-and-half
- 2 cups frozen mixed vegetables, thawed
- Salt and pepper, to taste
- 1 sheet of puff pastry, thawed
- 1 large egg, beaten
Instructions
- Preheat oven to 375F and spray the baking dish well with cooking spray; set aside.
- In a skillet, add olive oil, chicken seasoned with salt and pepper, and cook over medium-high heat for about 3 minutes.
- Add onion, potatoes, butter, and sauté for 3-4 minutes until they begin to soften.
- Add garlic and cook for 1 minute.
- Add broth, thyme, oregano, and bouillon; bring to a simmer for 4-5 minutes.
- Sprinkle flour and stir for 1 minute.
- Add half-and-half and veggies; simmer for 3 minutes. If using cooked chicken, add it now.
- Taste and adjust seasoning as necessary.
- Transfer mixture to the prepared baking dish.
- Unroll puff pastry and roll out to fit the casserole dish.
- Transfer puff pastry to the dish, crimp edges, and score the top.
- Brush pastry with beaten egg.
- Bake for 25-28 minutes until golden brown.
- Let it rest before serving.
Notes
- Use rotisserie chicken or leftover turkey to save time.
- Ensure potatoes are diced small for even cooking.
- Check puff pastry frequently to avoid burning.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 578
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 120 mg