Puff Pastry Chicken Pot Pie

By Ellie

2 Person

30 Minutes

0 Calories

I use a whole chicken but you can short cut this recipe and use a rotisserie chicken and ready-made chicken stock if you don’t have all day. Truly though, the Crock-pot does the work so it’s not like I’m talking about slaving away all day long on this because it’s actually quite easy to make. So let’s get on with it, shall we?

Ingredients

1 package frozen puff pastry dough
2 cups mixed vegatables
1 tbsp. butter
4 cups chicken stock
1/2 cup milk
1/2 cup flour
1 stick butter
2 tsp. salt, divided
2 large carrots, sliced
1/2 large onion, quartered skin on
2 ribs celery, sliced
1 whole chicken

Method

01

Place carrots, celery, onion and a whole chicken in a Crock-pot on low. Fill 2/3 full of water. It's OK if the chicken is not fully covered. Cook for at least 4 hours or until chicken is cooked through.
02

When chicken is cooked through, remove and separate meat from the bone. Shred the meat. Layer shredded chicken into two pie pans.
03

In a large pot or dutch oven, melt a stick of butter to start your rue. Once melted, whisk in flour. Cook for 2-3 minutes, stirring frequently. (this cooks the flour to prevent the rue from having an overly floury taste). Whisk in milk until rue thickens then immediately add cups of chicken broth. Whisk until smooth then turn the heat off.
04

In a small pot, cook mixed vegetables and 1 tbsp of butter over medium heat for about 5 minutes or until veggies soften. Layer veggies on top of chicken in pie pans.
05

Pour the rue over top of the veggies and chicken. Cut the defrosted puff pastry to fit your pie pan. Note: You can use a square pan or if you have a round pie pan, then you can make a lattice top if you want to get fancy!
06

Bake at 400℉ for 15 minutes or until puff pastry is golden brown. (This make take longer if your puff pastry is not fully defrosted)

Related Tags

Chicken Recipes

Chicken Pot Pie Recipes

Easy Chicken Recipes

Easy Dinner Recipes

Puff Pastry Chicken Pot Pie

3.6

( By Ellie )

01 Information

Grade easy
Serving 2 servings
Prep Time 15 Mins
Cook Time 15 Mins
Total Time 30 Mins

02 Ingredients

1 package frozen puff pastry dough

2 cups mixed vegatables

1 tbsp. butter

4 cups chicken stock

1/2 cup milk

1/2 cup flour

1 stick butter

2 tsp. salt, divided

2 large carrots, sliced

1/2 large onion, quartered skin on

2 ribs celery, sliced

1 whole chicken

03 Method

Step 1

Place carrots, celery, onion and a whole chicken in a Crock-pot on low. Fill 2/3 full of water. It's OK if the chicken is not fully covered. Cook for at least 4 hours or until chicken is cooked through.

Step 2

When chicken is cooked through, remove and separate meat from the bone. Shred the meat. Layer shredded chicken into two pie pans.

Step 3

In a large pot or dutch oven, melt a stick of butter to start your rue. Once melted, whisk in flour. Cook for 2-3 minutes, stirring frequently. (this cooks the flour to prevent the rue from having an overly floury taste). Whisk in milk until rue thickens then immediately add cups of chicken broth. Whisk until smooth then turn the heat off.

Step 4

In a small pot, cook mixed vegetables and 1 tbsp of butter over medium heat for about 5 minutes or until veggies soften. Layer veggies on top of chicken in pie pans.

Step 5

Pour the rue over top of the veggies and chicken. Cut the defrosted puff pastry to fit your pie pan. Note: You can use a square pan or if you have a round pie pan, then you can make a lattice top if you want to get fancy!

Step 6

Bake at 400℉ for 15 minutes or until puff pastry is golden brown. (This make take longer if your puff pastry is not fully defrosted)

04 Author