Description
A warm, hearty chicken pot pie made with tender chicken, colorful vegetables, and a flaky puff pastry crust, perfect for family gatherings.
Ingredients
- 2 cups cooked shredded chicken
- 1 cup mixed vegetables (peas, carrots, corn)
- 1/4 cup chopped onion
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1/2 cup milk
- Salt to taste
- Pepper to taste
- 1/2 tsp garlic powder
- 1 sheet puff pastry
- 1 beaten egg (for brushing)
Instructions
- Preheat the oven to 400°F (200°C).
- In a saucepan, cook onions until translucent.
- Add mixed vegetables and cook for a few minutes.
- Stir in the shredded chicken, salt, pepper, and garlic powder.
- In another bowl, combine flour, chicken broth, and milk. Stir until thickened.
- Pour the creamy mixture into the chicken and vegetable filling. Mix well.
- Pour the filling into a baking dish.
- Roll out the puff pastry and place it over the filling, cutting slits for steam to escape.
- Brush the pastry with the beaten egg.
- Bake for 25-30 minutes until the crust is golden brown.
- Let the pie cool before serving.
Notes
Serve with a simple salad and vinaigrette for a refreshing contrast.
