Entrée: United States – Chicken Pot Pie with Puff Pastry Top

Serving Size: 4

Approximate Time

Prep 18 min

Cook 25 min

Additional 5 min

Total 48 min

Ingredients

3 cups cooked chicken, shredded or diced
1 cup carrots, diced
1 / 2 cup celery, diced
1 small onion, diced
1 / 3 cup (5 tbsp + 1 tsp / 75 ml) butter
1 / 3 cup (40 g) all-purpose flour
1 3 / 4 cups (420 ml) chicken stock
1 / 2 cup (120 ml) heavy cream or milk
1 tsp salt
1 / 2 tsp black pepper
1 / 2 tsp dried thyme
1 sheet frozen puff pastry, thawed
1 tbsp (15 ml) egg wash (beaten egg) for glazing

Instructions

1. Preheat oven to 425°F (220°C). Sauté onion, carrots and celery in butter until softened.  
2. Stir in flour and cook briefly, then slowly whisk in chicken stock and cream until thickened. Season with salt, pepper and thyme.  
3. Stir in chicken and heat through; transfer filling to a shallow baking dish.  
4. Roll puff pastry to fit, place over dish, trim and crimp edges; brush with egg wash and cut vents.  
5. Bake 20–25 minutes until puff pastry is risen and golden. Let rest 5–10 minutes before serving.