(Recipe) Puff Pastry Chicken Pot Pie

On those cold, rainy days, I always find myself craving something comforting, and a pot pie does that for me every time. This is one meal that still reminds me of home in a way few dishes do.

Here in the Netherlands, savoury pies aren’t very common, which makes this feel like an extra special treat whenever I make it. I hope you enjoy it as much as I do!

– Ashley

Prep Time: 10minutes minutes

Cook Time: 35minutes minutes

Total Time: 45minutes minutes

Servings: 4

Recipe from The Country Cook

Ingredients

• 85 g salted butter
• 1 medium onion, diced
• 3 garlic cloves, minced
• 50 g all-purpose flour
• 480 ml chicken broth
• 240 ml milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon dried thyme
• 425 g frozen peas and carrots (approximate weight of 15-ounce bag)
• 300 g cooked, shredded chicken (approximate equivalent of 2 cups)
• 1 sheet frozen puff pastry, thawed
• 1 large egg + 15 ml water (for egg wash)
• 15 ml minced fresh parsley, optional for garnish

Instructions

1. Preheat your oven to 205 °C.

2. In a medium saucepan over medium heat, melt the butter. Add the diced onion and cook, stirring occasionally, for about 2 minutes until it begins to soften. Add the minced garlic and cook for another 30 seconds, stirring constantly.

3. Whisk in the flour and cook for about 30 seconds, stirring continuously. Slowly pour in the chicken broth and milk while whisking constantly to maintain a smooth sauce. Bring the mixture to a boil and continue whisking for 2 minutes.

4. Remove the pan from heat. Stir in the garlic powder, onion powder, salt, pepper, and thyme. Then fold in the frozen peas and carrots and the shredded chicken until fully combined.

5. Transfer the filling into a square baking dish (about 20 × 20 cm). If needed, roll out the thawed puff pastry sheet so it fits over the dish with about 1.5 cm overhang on all sides. Lay the pastry sheet on top of the filling and cut four small slits in the top to allow steam to escape.

6. In a small bowl, whisk together the egg and water. Lightly brush the egg wash over the puff pastry.

7. Bake in the preheated oven for approximately 25–30 minutes, or until the pastry turns golden brown and the filling is bubbling.

8. If using parsley, sprinkle it over the pie after it comes out of the oven. Serve and enjoy!