Puff Pastry Chicken Pot Pie
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The Seasoned Mom · by Blair Lonergan★ 5.0 (11)

Puff Pastry Chicken Pot Pie

NUTRITION · PER SERVING80M COOK
CAL 28%·PRO 57%
CARBS 35G25% OF CAL
3G FIBER0G ADDED0G INTRINSIC27G OTHER5G TOTAL SUGAR
FAT 33G55% OF CAL
13G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A classic comfort dish with flaky puff pastry crust and creamy chicken and vegetable filling. Rich and warming, perfect for a hearty dinner.

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Nutrition & ingredients

Ingredients

serves 6
  • ⅓ cup salted butter
  • ⅓ cup finely-diced onion
  • ⅓ cup finely-diced celery
  • ½ teaspoon minced fresh garlic ((about 1 small clove))
  • ⅓ cup all-purpose flour
  • 1 ½ cups chicken broth
  • ⅔ cup whole milk, (at room temperature)
  • ½ teaspoon kosher salt, (plus more to taste)
  • ¼ teaspoon black pepper
  • ¼ teaspoon dried thyme ((or about 1 teaspoon fresh thyme leaves))
  • 3 cups shredded cooked chicken ((such as the meat from a store-bought rotisserie chicken))
  • 1 ½ cups frozen peas and carrots, (thawed)
  • 1 cup frozen corn kernels, (thawed)
  • ½ of a (17.3 ounce) package frozen puff pastry, (thawed according to package directions)
  • 1 large egg
  • 2 teaspoons water
  • ¼ teaspoon kosher salt
  • Pinch of ground black pepper
PREP
30M
SODIUM
751MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.