Puffed Pastry Chicken Pot Pie is the cozy comfort dinner you’ll want on repeat

Flaky, golden puffed pastry and a rich, creamy chicken filling make this pot pie a warm, comforting meal that feels both hearty and a little special.

Ingredients

• 3 T. salted butter
• ½ c. onion, diced
• 1 ½ cloves garlic, minced
• 3 Tablespoons all-purpose flour
• 1 c. chicken broth
• ½ c. milk
• ½ t. garlic powder
• ½ t. onion powder
• ¼ t. salt
• Pinch of black pepper
• Pinch of dried thyme
• 1 ½ c. frozen peas and carrots
• 1 c. cooked and shredded chicken
• ½ sheet frozen puff pastry, thawed
• 1 egg, beaten with 1 t. water added

Instructions

1. Preheat the oven to 400F degrees.
2. Add the butter to a medium saucepan over medium heat. Once melted, add the onion and cook for 2 minutes, stirring occasionally. Add the minced garlic and cook for 30 seconds, stirring constantly to prevent burning.
3. Stir in the flour and cook stirring constantly to be sure the flour all cooks into the butter mixture.
4. Gradually add the chicken stock and milk to the flour mixture, whisking in constantly. Bring the mixture to a simmer. Whisk as the sauce thickens.
5. Add the garlic powder, onion powder, salt, pepper and thyme. Stir through to blend well.
6. Stir in 7 frozen peas and carrots, and the shredded chicken.
7. Transfer the chicken mixture to an 8×8-inch casserole dish or individual casserole ramekins.
8. Roll out the puffed pastry so it is uniform in thickness. Cut the pastry the size of the top of the baking dish and top the casserole with the puffed pastry. Make four small slits in the pastry dough to allow the steam to escape. Brush the pastry lightly with the egg wash.
9. Bake until the pastry is golden, about 25 to 30 minutes. Rest 15 minutes to allow heat to escape slightly. Serve.Serves 2.