Quick and Easy Homemade Chicken Pot Pies with Puff Pastry
Comfort food at its finest, serve your family individual Quick and Easy Homemade Chicken Pot Pies with Puff Pastry for total satisfaction. Filling the whole house with warmth, it’s an effortless and time-saving choice for dinner.
Prep Time15 minutesmins
Cook Time20 minutesmins
Puff Pastry Baking Time10 minutesmins
Total Time35 minutesmins
Course: Dinner, Main Course
Cuisine: American
Keyword: baked, chicken, chicken pot pie, dinner, easy dinner, veggies
1sheetpuff pastryslightly thawed, cut into squares or use cookie cutter to make shapes
1egg yolkfor pastry wash
Instructions
Filling
Shred cooked chicken breast or use rotisserie chicken meat and set aside. Omit the skin.
In a large saucepan, add the onion and 1/4 stick of butter. Cook for 2 to 3 minutes, then add celery and carrots. Sauté for 5 minutes before adding the rest of the butter, cooking until the veggies are tender and onions are translucent.
Add the flour, salt, and thyme to the butter and vegetable mixture, creating a thick paste. Sauté for 2 minutes to cook out the flour taste.
Slowly, add in the milk and stir to incorporate. Once the milk is fully incorporated, slowly add the chicken stock. Simmer, whisking continuously until mixture has slightly thickened.
Add the chicken, broccoli, and peas.
Stir well to completely combine the filling and turn off the heat.
Puff Pastry
Bring your puff pastry to room temperature, cutting it into 2 to 3 inch squares. Alternatively, use a cookie cutter to cut shapes out. Place the cut puff pastry pieces on a baking sheet with parchment paper. Whisk the egg in a bowl to create an egg wash, and brush the wash on both sides of each puff pastry piece.
Preheat oven to 400ºF. Bake using package instructions.
Add a spoonful of hot filling into bowls when you're ready to serve. Top with puff pastry pieces.