Chicken Pot Pie with Puff Pastry Crust

This is one of our favorite comfort foods! I make it when ever I have leftover chicken or turkey, because I always have the rest of the ingredients in my fridge. 
It really is mouth watering, will lick your plate clean good. 


-4 TB salted butter
-1 medium onion chopped
-4 stalks of celery chopped
-4 carrots, peeled and chopped
-1/2 sp salt
-2 TB flour
-2 1/2 cups of milk
-1/2 cup of heavy cream
-1 package of Trader Joe's savory chicken broth concentrate.
-3 cups of cooked chicken or turkey
-1 cup of frozen peas
-1/2 tsp thyme
-1 sheet of puff pastry
-salt pepper to taste


In a large pot over medium heat, melt butter.

Add onion, celery, carrot and salt and sauté until onions are translucent and vegetables start to get tender.

Sprinkle flour over the vegetables and cook for 1 more minute.

Gradually whisk in the milk, heavy cream and TJ chicken concentrate and bring to a slow boil.

Simmer gently over medium heat until sauce begins to thicken. (3-5 minutes)

**** take out the puff pastry to thaw.

Add cooked chicken and peas to the sauce mixture, and bring to  slow boil again.

Add thyme, pepper and salt to taste. You can taste the creamy sauce and add enough for your taste (sometimes if your chicken isn't salted it effects yours sauce, so you want to taste and season after you add the chicken)

Preheat oven to 400 degrees.

Pour chicken mixture into a casserole dish.

Cut puff pastry into strips with a pizza cutter and put in a criss cross pattern.

Bake for 30-35 minutes until the puff pastry is a deep golden color.



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