Chicken Pot Pie with Puff Pastry
Description
Enjoy homemade pot pies with a few simple ingredients. You can even use leftover chicken and vegetables, if desired. The pies are so delicious, you'll never buy frozen pot pies again.
Ingredients
1/4 c. butter
1 small yellow onion, chopped small, about 1 c.
2 cloves garlic, minced
1/2 c. celery sliced very thin, from about 2 stalks
1/3 c. all-purpose flour
1 1/2 c. chicken broth
1 c. milk
1/2 t. kosher salt
1/4 t. black pepper
1/4 t. celery seed
4 c. cooked chicken or turkey, diced into ½-inch pieces
2 c. frozen mixed vegetables
1 T. fresh rosemary, minced
1 T. fresh Italian parsley, minced
1 sheet frozen puff pastry, thawed
Optional egg wash:
1 beaten egg
water
Directions
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Preheat oven to 400 degrees F. Grease a 10 inch baking dish with butter (or about 6 individual ramekins). Place one sheet of puff pastry on the counter to thaw.
Melt the butter in a large, deep skillet, over medium-high heat. Add the onions and celery; cook until soft, about 3 minutes. Stir in flour; slowly stir in chicken broth; whisk to combine.
Stir in the milk, salt, pepper, and celery seed. Reduce heat; simmer over medium-low heat until thickened, about 5 minutes.
Add the chicken, vegetables, rosemary and parsley; stir. Pour mixture into the prepared baking dish.
Top with the sheet of puff pastry; seal the edges; cut away excess dough. Cut a few slits in the top to allow steam to escape while baking. Brush the crust with an egg wash, if desired.*
Bake 25-30 minutes, or until the filling is bubbling hot and the crust is golden.
Cool for 10 minutes before serving.
6 servings.
* Egg Wash:
Whisk together 1 egg with about 1 t. water. Brush it over the crust before baking. This egg wash will help the crust brown beautifully.