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This easy chicken pot pie recipe from Jamie's Quick And Easy Food is ready in under half an hour, and so delicious.
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Recipe by Sarah Akhurst. Subscribe to Sainsbury’s magazine. A patchwork of pastry adds a lovely finish to this chicken pot pie, and is much easier to achieve than a lattice top. We’ve used celeriac in the base veg mix, but parsnips or swede would also work well. Serves: 4 generously.
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Jan 31, 2024 · A farmhouse favorite! This old-fashioned chicken pot pie with puff pastry has a flaky, golden brown crust and a creamy chicken and vegetable filling. It’s the ultimate cozy, cold-weather comfort food dinner.
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A light and flaky puff pastry crust is what makes this pot pie the ultimate. It's a great way to turn leftover chicken and veggies into a whole new and delicious dish. prep: 20 minutes. cook: 15 minutes. bake: 70 minutes. total: 105 minutes. Serves: 6. Tools. Share.
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- Directions
1 (17.5 ounce) package frozen puff pastry, thawed
½ teaspoon ground black pepper
1 pound cooked chicken breast, cubed
1 (12 ounce) package frozen mixed vegetables
Preheat the oven to 400 degrees F (200 degrees C).
Roll out 1 sheet of puff pastry into an 11-inch square. Press into a 9-inch pie dish, cut off extra pastry, and prick thoroughly with a fork. Press a sheet of aluminum foil right onto pastry.
Bake in the preheated oven until pastry is puffed up and golden browned, about 25 minutes. Remove from oven, remove foil, and set aside.
Meanwhile, melt better in a skillet over medium-low heat and cook onions and celery until soft and translucent, about 5 minutes. Add flour, salt, pepper, and celery seed. Cook and stir until mixture is paste-like.
Slowly add milk to the skillet while stirring constantly, about 5 minutes. Continue stirring and slowly add broth a little at a time. Cook until thickened, 7 to 10 minutes, constantly stirring. Add chicken and frozen vegetables. Cook until vegetables are thawed, 3 to 5 minutes.
Pour chicken mixture into pre-baked puff pastry shell. Roll out a second sheet of pastry into an 11-inch square and place on top of chicken mixture. Cut off extra pastry and crimp edges.
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Unfold a sheet of puff pastry on top of the chicken and vegetable mixture and cut the pastry to fit the dish. Cut 3 slits in the pastry to allow steam to escape. Brush the pastry with the egg wash and bake for 30 to 40 minutes, until the pastry is browned and the stew is bubbly and hot.
Dec 8, 2022 · This Chicken Pot Pie with Puff Pastry has a golden flaky top & a creamy chicken filling. The pastry is store-bought and you can use rotisserie chicken to keep this recipe super simple. It is the perfect cold weather comfort food.
