Description
This Chicken Pot Pie with Puff Pastry is a comforting and delicious dish featuring tender shredded chicken, smoky bacon, and a medley of vegetables under a flaky, golden crust.
Ingredients
Shredded chicken breast
Thick-cut bacon
Carrots
Celery
Yellow onion
Shallot
Fresh thyme
Fresh rosemary
Fresh sage
White wine
All-purpose flour
Frozen puff pastry
Instructions
- Preheat your oven to 400°F (200°C).
- In a large skillet, cook the diced thick-cut bacon over medium heat until crispy. Remove and set aside.
- In the same skillet, add chopped carrots, celery, yellow onion, and shallot. Sauté until softened.
- Add shredded chicken, fresh thyme, rosemary, and sage, and mix until combined.
- Sprinkle flour over the mixture and stir to form a roux. Cook for a minute.
- Deglaze the pan with white wine, stirring until the mixture thickens.
- Remove from heat and let it cool slightly.
- Roll out the puff pastry and cut into squares to cover your pie dish.
- Fill the pie dish with the chicken mixture, then top with puff pastry.
- Bake for 25-30 minutes or until the pastry is golden brown.
Notes
Using rotisserie chicken saves time. Adjust herbs based on your preference for freshness. Serve warm for best results.
- Prep Time: 20
- Cook Time: 30
- Category: Dinner
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 50 mg
Keywords: Chicken Pot Pie, Puff Pastry, Comfort Food, American Cuisine