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.
- 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
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Preheat the oven to 375 degrees F. Lightly oil (or coat with nonstick spray) a 9”x13” pan.
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.
Stir in the frozen vegetables and shredded chicken, then cook for 2 minutes more to heat through.
Sprinkle the flour over top, then stir to combine.
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.
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.
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.
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.
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.