Puff Pastry Pot Pie
Puff Pastry Pot Pie
Ingredients
- 4 chicken split breasts.
- olive oil salt and pepper
- 3 carrots peeled, sliced and steamed until just tender.
- ½ cup frozen corn Or fresh roasted
- ½ cup frozen peas
- 1 small red onion chopped
- 4 T. butter
- ¼ c. flour
- 2 c. chicken broth
- 2 T. heavy cream
- 1 box puff pastry
egg wash
- 1 egg plus 1 tsp water
Instructions
- Line a jellyroll pan with nonstick foil and preheat oven to 425.
- Drizzle oil on chicken and season generously with salt/pepper.
- Roast until chicken reaches internal temp of 165.
- Let cool, then discard skin and shred chicken into bite sized pieces.
- In a large pot, heat 1 T. olive oil
- Saute onions, carrots, corn and peas
- Melt butter and sprinkle in the flour.
- Cook 1 minute.
- Add broth and cream.
- Stir to combine and simmer on low to thicken a bit and heat through.
- Let cool.
- At this point, once cooled it can be chilled and made up to 2 days later!
- When ready to bake preheat oven to 400 roll out one puff pastry and lay into a rectangular 9x13 casserole dish.
- Pour in the filling.
- Roll out the second puff pastry and lay across the top.
- Brush the top with egg wash.
- Bake on a cookie sheet to catch any drips for 45-1 hour.
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