Easy Puff Pastry Chicken Pot Pie Recipe

Ingredients

• 1 (17.5 ounce) package frozen puff pastry, thawed
• 0.33 cup butter
• 0.5 medium onion, chopped
• 1 stalk celery, sliced
• 0.33 cup flour
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon celery seed
• 1 cup milk
• 2 cups chicken broth
• 1 pound cooked chicken breast, cubed
• 1 (12 ounce) package frozen mixed vegetables

Instructions

1. Preheat your oven to 400 degrees F (200 degrees C) for baking.
2. Unfold a sheet of puff pastry and roll it into an 11-inch square. Gently press the pastry into a 9-inch pie dish, trim any excess, and prick the bottom with a fork. Cover with aluminum foil, pressing it firmly against the pastry.
3. Bake in the preheated oven until the pastry is puffed and golden brown, approximately 25 minutes. Take it out of the oven, remove the foil, and set aside to cool slightly.
4. In a skillet, melt butter over medium-low heat. Sauté the onions and celery until they become soft and translucent, about 5 minutes. Stir in flour, salt, pepper, and celery seed until a thick paste forms.
5. Gradually pour milk into the skillet while stirring continuously for about 5 minutes. Continue to stir and slowly add broth, a little at a time. Cook until the sauce thickens, stirring constantly for 7 to 10 minutes. Add the cooked chicken and frozen vegetables. Cook until the vegetables are heated through, around 3 to 5 minutes.
6. Transfer the chicken mixture into the pre-baked puff pastry shell. Roll out the remaining puff pastry sheet into an 11-inch square and place it over the chicken mixture. Trim the edges and crimp to seal.
7. Bake in the preheated oven until the pastry is nicely browned, approximately 45 to 50 minutes. Let cool slightly before serving.

Nutrition

• Calories: 620 kcal
• Fat Content: 45 g
• Fiber Content: 3 g
• Sugar Content: 3 g
• Sodium Content: 847 mg
• Protein Content: 15 g
• Cholesterol Content: 51 mg
• Carbohydrate Content: 40 g
• Saturated Fat Content: 15 g
• Unsaturated Fat Content: 0 g