Puff Pastry Chicken Pot Pie (Print Version)
# Ingredients:
01 -
6 tablespoons salted butter.
02 -
1 medium onion, diced.
03 -
3 cloves garlic, minced.
04 -
6 tablespoons all-purpose flour.
05 -
2 cups chicken broth.
06 -
1 cup milk.
07 -
1 teaspoon garlic powder.
08 -
1 teaspoon onion powder.
09 -
1/2 teaspoon salt.
10 -
1/4 teaspoon black pepper.
11 -
1/4 teaspoon dried thyme.
12 -
15 ounces frozen peas and carrots.
13 -
2 cups cooked shredded chicken.
14 -
1 sheet frozen puff pastry, thawed.
15 -
1 large egg plus 1 tablespoon water.
16 -
Fresh parsley for garnish.
# Instructions:
01 -
Preheat oven to 400°F.
02 -
Melt butter, cook onions 2 minutes, add garlic 30 seconds.
03 -
Whisk in flour and cook 30 seconds.
04 -
Gradually add broth and milk, whisking constantly. Boil 2 minutes.
05 -
Add seasonings, then stir in vegetables and chicken.
06 -
Pour into 8x8 dish, top with puff pastry, cut slits.
07 -
Brush with egg wash, bake 25-30 minutes until golden.
# Notes:
01 -
Use store-bought puff pastry for quick prep.
02 -
Filling can be made ahead.
03 -
Don't forget steam vents in pastry.