Description
A cozy and comforting chicken pot pie filled with shredded chicken and mixed vegetables, all enveloped in a flaky puff pastry.
Ingredients
- 1 pound cooked, shredded chicken
- 2 cups frozen mixed vegetables (carrots, peas, corn)
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 package thawed puff pastry
- 1 beaten egg (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C).
- Melt butter in a saucepan over medium heat.
- Whisk in flour to create a roux.
- Gradually add chicken broth and milk, stirring until smooth.
- In a large bowl, combine shredded chicken and frozen mixed vegetables.
- Pour the sauce over the chicken and vegetables and stir to coat evenly.
- Pour the filling into a pie dish.
- Roll out the puff pastry and cover the pie filling, sealing the edges.
- Make slits in the pastry for steam to escape.
- Bake for 25-30 minutes until the crust is golden brown.
- Let cool for a few minutes before slicing and serving.
Notes
For a richer flavor, consider adding fresh or dried herbs like thyme or rosemary. Serve with a side salad for balance.
