Puff Pastry Chicken Pot Pie
Switching out puff pastry for pie crust makes for a classy, almost semi-homemade meal, but with all the homemade filling you crave. Leeks and asparagus help give it extra class; perfect for a dinner party or even just a weeknight dinner.
Ingredients
- 1 stick unsalted butter
- 1 leek white and light green parts only, sliced and rinsed in a bowl of water
- 1 bundle asparagus chopped, about 2 cups
- 3 cloves garlic minced
- 1 teaspoon salt
- 1 12-oz bag mixed frozen vegetables
- 2 cups cooked shredded chicken
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- ½ teaspoon black pepper
- 1 Pepperidge Farm puff pastry sheet thawed and rolled out to fit the pan.
- 1 egg yolk + 1 T milk, cream, or water beaten
Instructions
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Preheat the oven to 375 degrees F. Lightly oil (or coat with nonstick spray) a 9”x13” pan.
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Melt the butter in a large saute pan over medium high heat. Saute the leek, asparagus, garlic and salt for 4-6 minutes, or until the asparagus starts to get tender.
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Stir in the frozen vegetables and shredded chicken, then cook for 2 minutes more to heat through.
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Sprinkle the flour over top, then stir to combine.
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Gradually pour in the chicken broth a little at a time, stirring between each addition. You want the filling to absorb all of the broth before adding more. You’ll notice it thicken up with each addition.
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Once all the broth has been added, cook on medium heat for 5-7 minutes, or until the sauce is thick and bubbly. Stir in the black pepper.
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Pour the filling in the prepared pan. Top with the puff pastry and gently cut 4 vents in the top of the crust. Brush the crust with the egg wash.
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Place in the oven and bake until the crust is golden brown and puffed up, about 30-35 minutes. Let cool 5 minutes before serving.
Recipe Notes
If you’re in a pinch, or just want a simpler recipe, you can omit the leek, asparagus, and garlic and just use frozen veggies. I would add a 12 oz bag of frozen green beans, if you do this, to make up for the loss of veggies.
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