If chicken pot pie is a staple in your home during the Fall season, you might want to try this version from The Country Cook on YouTube. Traditionally, pot pies have biscuits on top, but this recipe is a quick version with just a sheet of pastry on top. It’s hearty, filling, and perfect for those busy weeknights. Don’t worry; this recipe tastes absolutely good, and I highly recommend it! Watch the video below to learn the step by step instructions.

Ingredients:

• 6 tbsp salted butter
• 1 medium onion, chopped
• 3 cloves of garlic, minced
• 6 tbsp of all-purpose flour
• 2 cups of chicken broth
• 1 cup milk
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1/4 tsp dried thyme
• 15 oz bag of frozen peas and carrots
• 2 cups of cooked and shredded chicken
• 1 sheet of frozen puff pastry, thawed
• 1 large beaten egg + 1 tbsp water (egg wash)
• 1 tbsp minced fresh parsley, for garnish (optional)

Directions:

Step 1

To start, preheat your oven to 400 degrees F. Next, melt 6 tbsp salted butter in a pan over medium heat. Once melted, add the diced onions and saute for two minutes. After this, add the minced garlic and continue to cook for another 30 seconds, then stir in 6 tbsp of all-purpose flour. Next, add 2 cups of chicken broth gradually while stirring until smooth, then mix in 1 cup of milk. Let it boil for two minutes, then remove from the heat.

Step 2

To this, add 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, 1/4 tsp ground black pepper, and 1/4 tsp dried thyme. Mix well. After this, add a 15 oz bag of frozen peas and carrots and 2 cups of cooked and shredded chicken. Mix them in, then transfer the mixture to a baking dish. Cover it with a sheet of puff pastry and cut four slits for the steam. Once done, brush the top with the egg wash. Place it in the preheated oven and bake for 25 to 30 minutes. Serve and enjoy!

Puff Pastry Chicken Pot Pie Recipe

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