Chicken Pot Pie With Puff Pastry
This easy chicken pot pie recipe from jamie's quick and easy food is ready in under half an hour, and so delicious.
Recipe Summary Chicken Pot Pie With Puff Pastry
Chicken pot pie with puff pastry is a comforting casserole dish. Great use for leftover rotisserie or roasted chicken. And it freezes well too.
Ingredients | Chicken Pie Recipe Puff Pastry Jamie Oliver⅓ cup salted butter⅓ cup all-purpose flour⅓ cup chopped onion½ teaspoon salt¼ teaspoon ground black pepper2 cups chicken broth⅔ cup milk½ (15 ounce) can peas, drained½ (15 ounce) can carrots, drained3 cups cubed, cooked chicken1 (17.25 ounce) package frozen puff pastry, thawedDirectionsPreheat the oven to 425 degrees F (220 degrees C).Melt butter in a 2-quart saucepan over medium heat. Stir in flour, onion, salt, and pepper. Cook, stirring constantly, until mixture is bubbly, 2 to 3 minutes. Stir in chicken broth and milk; bring to a boil, stirring constantly. Boil and stir for 1 minute. Stir in peas and carrots and remove from the heat.Roll both sheets of puff pastry into 12-inch squares. Ease 1 sheet into the bottom of an ungreased 9-inch square pan, then pour chicken mixture on top. Place remaining pastry over the chicken mixture. Turn pastry edges under and flute.Bake in the preheated oven until golden brown, about 35 minutes.This would work for leftover roasted turkey, too.You can use puff pastry shells or refrigerated pie crusts if preferred.Info | Chicken Pie Recipe Puff Pastry Jamie Oliverprep:
20 mins
cook:
45 mins
total:
1 hr 5 mins
Servings:
8
Yield:
1 9-inch pot pie
TAG : Chicken Pot Pie With Puff PastryMain Dish Recipes, Savory Pie Recipes, Pot Pie Recipes, Chicken Pot Pie Recipes,
