Puff Pastry Chicken Pot Pie

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 400 degrees F (200 degrees C).'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Roll out 1 sheet of puff pastry into an 11-inch square. Press into a 9-inch pie dish, cut off extra pastry, and prick thoroughly with a fork. Press a sheet of aluminum foil right onto pastry.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Bake in the preheated oven until pastry is puffed up and golden browned, about 25 minutes. Remove from oven, remove foil, and set aside.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Meanwhile, melt better in a skillet over medium-low heat and cook onions and celery until soft and translucent, about 5 minutes. Add flour, salt, pepper, and celery seed. Cook and stir until mixture is paste-like.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Slowly add milk to the skillet while stirring constantly, about 5 minutes. Continue stirring and slowly add broth a little at a time. Cook until thickened, 7 to 10 minutes, constantly stirring. Add chicken and frozen vegetables. Cook until vegetables are thawed, 3 to 5 minutes.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Pour chicken mixture into pre-baked puff pastry shell. Roll out a second sheet of pastry into an 11-inch square and place on top of chicken mixture. Cut off extra pastry and crimp edges.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Bake in the preheated oven until pastry is lightly browned, 45 to 50 minutes.'}

📊 Nutrition Facts

Per serving (8 servings total)