Southern Chicken Pot Pie
This Homestyle Chicken Pot Pie is the perfect weeknight dinner because it uses frozen vegetables and a puff pastry top!
Ingredients
- 1 package puff pastry, thawed
- 6 tbsp butter, cubed
- 7 tbsp all-purpose flour
- 1 tbsp salt
- 1 tsp black pepper
- 2.5 cups chicken broth
- 1 cup heavy whipping cream
- 4 cups cooked chicken, shredded or cubed
- 3 celery sticks, chopped
- 2.5 cups frozen baby carrots
- 1 cup frozen onions
- 1 cup frozen peas
- 3 tbsp chives, minced
- 3 tbsp fresh parsley, minced
- 2 tsp fresh thyme (Can substitute 1/2 tsp dried thyme)
- 1 large egg, beaten
Instructions
- Preheat oven to 400 degrees.
- In a Dutch oven, melt butter over medium-high heat. Whisk in flour, salt, and pepper until smooth to make roux.
- Gradually whisk in chicken broth and heavy cream. Bring to a boil and cook for about 2 minutes to thicken.
- Stir in carrots, celery, chicken, onions, peas, chives, parsley, and thyme. Heat through.
- Transfer to 13x9 baking dish.
- Place puff pastry sheet over baking dish. To cover entire surface, use two puff pastry sheets.
- Brush with egg wash.
- Bake for 25-30 minutes or until top is golden brown and filling is bubbling.
- Cool for 10 minutes, serve immediately.
Notes
You can substitute fresh for frozen vegetables, though we find that frozen vegetables make this an easy weeknight dinner.