What's better than a chicken pot pie? A chicken pot pie topped with a flaky puff pastry!
Ingredients
- frozen Puff Pastry: 1 pack (17.5 ounce pack, thawed)
- butter: 0.33333 cup
- medium onion: 0.5 piece (chopped)
- stalk celery: 1 piece (sliced)
- flour: 0.33333 cup
- salt: 1 tsp
- ground black pepper: 0.5 tsp
- celery seed: 0.5 tsp
- milk: 1 cup
- chicken broth: 2 cups
- chicken breast: 1 pound (cubed, cooked)
- frozen mixed vegetables: 1 pack (12 ounce pack)
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C).
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Roll out 1 sheet of puff pastry into an 11-inch square. Press into a 9-inch pie dish, cut off extra pastry, and prick thoroughly with a fork. Press a sheet of aluminum foil right onto pastry.
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Bake in the preheated oven until pastry is puffed up and golden browned, about 25 minutes. Remove from oven, remove foil, and set aside.
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Meanwhile, melt better in a skillet over medium-low heat and cook onions and celery until soft and translucent, about 5 minutes. Add flour, salt, pepper, and celery seed. Cook and stir until mixture is paste-like.
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Slowly add milk to the skillet while stirring constantly, about 5 minutes. Continue stirring and slowly add broth a little at a time. Cook until thickened, 7 to 10 minutes, constantly stirring. Add chicken and frozen vegetables. Cook until vegetables are thawed, 3 to 5 minutes.
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Pour chicken mixture into pre-baked puff pastry shell. Roll out a second sheet of pastry into an 11-inch square and place on top of chicken mixture. Cut off extra pastry and crimp edges.
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Bake in the preheated oven until pastry is lightly browned, 45 to 50 minutes.
