Savory Herb Chicken Puff Pastry Pie

Savor the flavors of our Savory Herb Chicken Puff Pastry Pie, a twist on the classic chicken pot pie with a flaky pastry crust, perfect for an indulgent weeknight dinner.

Prep time: 20 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

2 cups diced cooked chicken

1 cup sliced carrots

1 cup peas

1/2 cup diced onion

2 cloves garlic, minced

1/4 cup unsalted butter

1/3 cup all-purpose flour

2 cups chicken broth

1/2 cup heavy cream

1 tsp dried thyme

1/2 tsp dried rosemary

Salt and pepper to taste

1 sheet puff pastry, thawed

1 egg, beaten

Instructions

1. Preheat your oven to 400°F (200°C).

2. In a large saucepan, melt the butter over medium heat and sauté onions, garlic, and carrots until onions are translucent.

3. Stir in the flour to form a roux, cooking for about 1 minute.

4. Gradually whisk in the chicken broth and heavy cream, bringing the mixture to a simmer.

5. Add diced chicken, peas, thyme, rosemary, salt, and pepper. Stir until well combined and thickened.

6. Transfer the chicken mixture into a 9-inch pie dish.

7. Roll the puff pastry over the top of the dish, trimming excess pastry, and sealing edges.

8. Brush the pastry with beaten egg for a golden finish.

9. Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and puffed.

10. Let cool for 5 minutes before serving.

Storage

Refrigerate leftovers in an airtight container for up to 3 days.

Reheating

Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.