Chicken Pot Pie with Puff Pastry
Calories: 25
Adjust Servings Here: 4 servings
Description
When it comes to chicken pot pie, you can't beat a classic. This recipe features tender chicken and veggies topped in a creamy white-sauce-based broth and topped with buttery puff pastry, then baked until golden and delicious.
Ingredients
- 1 lb (450 g) Chicken breast
- 2 tbsp Olive oil
- 2 tbsp Butter
- 1 small Onion finely chopped
- 1 tsp Garlic finely minced
- ½ cup Celery finely diced
- ½ cup Carrots finely diced
- 1 tbsp Thyme leaves fresh or 1/2 tsp dried
- ½ cup Parsley finely chopped
- 1 cup (250 ml) Chicken stock
- ½ cup Green peas fresh or frozen
- ¼ cup (25 g) Parmesan cheese
- ¼ tsp Nutmeg fresh grated
- 3 tbsp (25 g) All purpose flour
- 1 cup (250 ml) Milk
- 1½ tsp Salt
- 1 tsp Pepper
Plus
- 1 sheet Puff pastry 1 sheet- kept chilled
- ½ cup (120 ml) Egg wash 1 egg + 2 tbsp water
Instructions
Chicken pot pie soup
- Preheat the oven at 400°F/ 200°C/ Gas Mark 6
- In a heavy-bottom soup pot or stockpot, over medium heat, add the oil and saute the onions, celery, and carrots for 2 minutes.1 lb Chicken breast, 2 tbsp Olive oil, 1 small Onion , ½ cup Celery, ½ cup Carrots
- Add the garlic and thyme—season with salt and pepper. Add the chicken and saute until no longer pink.Pro tip - Take your time and saute the chicken. The caramelization will add a wonderful flavor.1 tsp Garlic, 1 tbsp Thyme leaves, 1½ tsp Salt, 1 tsp Pepper
- Next, add flour and stir constantly for two minutes on medium-low. Add the stock and stir until the flour is absorbed and the sauce thickens.Pro tip - It is essential to cook the flour for a few minutes to cook the raw taste of the soup.3 tbsp All purpose flour, 1 cup Chicken stock
- Then, add the peas, parsley, parmesan, and nutmeg. Add the milk, then simmer for 8 to 10 minutes on medium-low until the chicken is tender.½ cup Parsley , ½ cup Green peas, ¼ cup Parmesan cheese, ¼ tsp Nutmeg, 1 cup Milk
- Finally, add the butter and combine well. Check and adjust seasoning and consistency. Pro tip - Ready-to-use carton broth or stocks have extra salt added to them. So, taste first, then adjust the seasoning.2 tbsp Butter
- Turn the heat off and keep warm.Pro tip - This soup can be prepared up to 2 days ahead. You can reheat it before assembling it.
Top with puff pastry
- Cut puff pastry discs the same size as your soup bowls/ramekins. Pro tip - Chilled puff pastry is easy to work with. It cuts easily and puffs perfectly when chilled.1 sheet Puff pastry
- Fill each ramekin with the chicken soup an inch below the rim. Place the bowls on a baking tray lined with parchment paper for easy clean-up. Pro tip - You can place the ramekins in the fridge for up to 2 days before baking.
- Top each ramekin with a puff pastry disc and brush with egg wash. Bake for about 20 to 25 minutes or until the top is golden and crispy.Pro tip - Egg wash is a beaten egg with 2 tbsp of water.1/2 cup Egg wash
- Cool on a wire rack for at least 10 minutes before you serve because these are very hot and bubbling inside.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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