Description
A warm and comforting creamy chicken pot pie made with tender chicken and fresh vegetables, enveloped in flaky puff pastry.
Ingredients
- 2 cups shredded, cooked chicken
- 1 cup diced potatoes
- 1 cup diced carrots
- 1 cup diced green beans
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup butter
- 1/2 cup flour
- 2 cups chicken broth
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 pinch cayenne pepper (optional)
- 1 package puff pastry
- 1/2 cup heavy cream (optional)
Instructions
- Melt the butter in a large saucepan over medium heat.
- Whisk in the flour to create a roux.
- Gradually add the chicken broth, whisking continuously to avoid lumps.
- Season the sauce with salt, black pepper, and cayenne pepper.
- Add the chicken, potatoes, garlic, onion, and other vegetables to the sauce and stir well.
- Simmer for a few minutes to let flavors meld and filling thicken.
- Allow the filling to cool before assembling in puff pastry.
- Preheat the oven to 400°F (200°C).
- Roll out puff pastry and cut it into circles larger than your ramekins.
- Fill ramekins with the cooled filling and cover with puff pastry, sealing the edges.
- Bake for 20-30 minutes until the pastry is golden brown.
Notes
Chill the filling before assembling for a crispier pastry. Use fresh herbs for garnish.
