Nothing says comfort food quite like a chicken pot pie, especially with a golden puff pastry topping. If you’ve steered clear of making it from scratch because it sounds like too much work, we’ve got great news for you. We’re using a simple, store-bought puff pastry hack that will have this dish oven-ready in no time.
Ingredients:
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- Salt and pepper, to taste
- 1/2 teaspoon dried thyme
- 1/4 teaspoon paprika
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 3 cups cooked chicken, shredded (rotisserie chicken works great)
- 1 cup frozen peas
- 1 sheet of store-bought puff pastry, thawed
Instructions:
- Preheat your oven to 400°F.
- In a large skillet, heat olive oil over medium heat. Add onions, carrots, and celery, sautéing until soft. Stir in garlic, salt, pepper, thyme, and paprika, cooking for one minute.
- Sprinkle flour over the vegetables, stirring until absorbed.
- Gradually add chicken broth, stirring continuously until the mixture simmers and thickens.
- Reduce heat and mix in heavy cream or milk, cooked chicken, and frozen peas; heat thoroughly.
- Roll out puff pastry to fit your pie dish, pour in the chicken mixture, and slit the pastry top.
- Bake for about 25 minutes until golden brown.
