Description
Creamy chicken pot pie made with puff pastry, tender chicken, carrots, potatoes, and a rich velvety sauce.
Ingredients
2 sheets puff pastry
3 boneless skinless chicken breasts
3 medium carrots
3 medium potatoes
Salt and black pepper
1 teaspoon dried thyme
2½ cups low-sodium chicken broth
3½ tablespoons unsalted butter
1 large yellow onion
6 tablespoons all-purpose flour
1¼ cups milk
Juice of 1 lemon
1 egg for egg wash
Instructions
1. Preheat oven to 400°F and line baking dish with puff pastry. Blind bake 10 minutes.
2. Simmer chicken, carrots, potatoes, seasoning, thyme, and broth for 15 minutes.
3. Make roux with butter and onion, stir in flour.
4. Whisk in hot broth then milk and cook until thickened.
5. Combine filling with lemon juice and adjust seasoning.
6. Fill crust, top with pastry, seal, brush with egg wash, cut slits.
7. Bake 20–25 minutes until golden. Rest before serving.
Notes
Do not let sauce boil.
Adjust lemon juice to taste.
Reheat leftovers in oven for best crust texture.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Healthy Comfort Food
- Method: Baking, Stovetop
- Cuisine: American