Chicken Pot Pie with Puff Pastry Crust

Author: Sarah Bates | The Chef Next Door

Serves 4


5 Tbsp unsalted butter

1/4 cup chopped onion

1/3 cup flour

1 tsp salt

1/2 tsp pepper

1/4 tsp oregano

1 3/4 cups low sodium chicken broth 

1/4 cup heavy cream 

2 cups shredded rotisserie chicken 

2 cups mixed vegetables (corn, beans, carrots and peas variety)

1 package puff pastry dough

Preheat the oven to 400 degrees. 

In a large skillet, melt the butter over medium heat. Add the onion and cook for about 2 minutes, until the onion is tender. Stir in the flour, salt, pepper and oregano until well blended. Slowly stir in the broth and cream, cooking until bubbly and thickened.

Stir in the chicken and mixed vegetables and allow to heat through for just a few minutes. Remove the pan from the heat and set aside while preparing the dough.

Roll both pieces of the puff pastry dough out onto a lightly floured board, just enough to fit in a 9x13 inch pan. Spray the bottom of a 9x13 inch casserole dish with nonstick spray. Lay one of the pastry sheets in the bottom of the pan and press gently down and slightly up the sides. Spoon the chicken mixture on top of the dough. Top with the second crust, and push down to pinch the two edges together. Cut four slits in the top crust.

Bake for 35-40 minutes, or until the crust is golden brown. Let rest for 5 minutes before cutting and serving.

Bon Appetit!