Puff Pastry Chicken Pot Pie
a delicious one-pot meal filled with a delicious savory flavour
Ingredients
- 7-10 chicken tenders
- 2 large carrots
- 1 large onion
- 3 stocks celery
- 2 tbsp butter
- 2 tbsp flour
- 5 cup chicken broth
- 3 handfuls spinach
- 1 sheet puff pastry
- 2 bay leaves
- salt and pepper to taste
- 1 tsp paprika
- 1 tsp parsley flakes
- 2 tsp dried chives
- 1 egg yolk
- 1 tbsp milk
- pinch kosher salt
Instructions
- peel and dice onion, carrots, celery, and have the seasonings ready to go in as you will need to keep stirring when you get to that point.
- Add oil to a pre heated pan over medium heat.
- season chicken with salt, pepper and garlic (and any other seasoning you wish to use)
- once the pan is hot sear the chicken on both sides then turn the heat down and cook until fully done. remove from pan and set aside.
- add butter to the pan, and turn the heat back up to a medium temperature. Allow to melt a bit before adding the onions and carrots.
- sauté the vegetables until they start to soften a bit and take on a golden brown colour.
- add the flour and stir, cook until the flour and butter start to brown just slightly then add the chicken broth.
- stir constantly and add the seasonings. continue to stir until the broth starts to thicken then remove from the heat.
- add and stir in the chicken and spinach.
- pre heat oven to 350℉
- spray the bottom of a 9x12 casserole dish with oil
- pour the filling into the pan and top with puff pastry and remove the bay leaves.
- you can either lay the pastry over the filling in 1 layer or cut it up into smaller sections like I have done. If you do it all in one sheet be sure to cut some holes to allow the steam to escape.
- mix egg yolk and milk the brush over puff pastry and sprinkle with a bit of kosher salt
- bake for 20-25 minutes until the pastry is a golden brown
- allow to cool and settle a bit before serving
Notes
you can use a rotisserie chicken or left over chicken from last nights diner if you wish for this recipe.