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One-Pan Chicken Pot Pie with Puff Pastry
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One-Pan Chicken Pot Pie with Puff Pastry

50 minServes 6Nutri-Score C€€
from @britscookin7 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • unsalted butter (divided in two)Dairy113 g
  • onion (diced)Produce70 g
  • carrots (diced)Produce65 g
  • celery (diced)Produce60 g
  • mushrooms (diced)Produce100 g
  • garlic (minced)Produce3 pieces
  • all-purpose flourPantry42 g
  • Cajun seasoningSpices5 g
  • garlic & herb seasoningSpices5 g
  • garlic powderSpices3 g
  • onion powderSpices3 g
  • rosemarySpices2 g
  • chicken brothPantry480 ml
  • half-and-halfDairy240 ml
  • chicken bouillonPantry15 g
  • Worcestershire saucePantry15 ml
  • rotisserie chicken (shredded)Meat400 g
  • frozen peasProduce150 g
  • puff pastry (thawed, cut into rounds or squares)Bakery1 piece
  • egg (beaten, for egg wash)Dairy1 piece
  • fresh thyme (leaves picked)Produce3 g
  • flaky saltSpices2 g
  • black pepper (cracked)Spices1 g

per serving

Nutrition

436kcal

Carbs
22 g
Proteins
22 g
Fat
29 g
Adapt tools

what you’ll use

Tools

  • Sauté pan
  • Oven
  • Pastry brush
  • Cookie cutter

step by step

Method

  1. Soften the vegetables

    • Melt half of the butter in a large oven-safe skillet.
    • Add the onion, carrots and celery and cook until they begin to soften.
    • Add the mushrooms and continue cooking until softened.
    Step 1

  2. Add butter, garlic and spices

    • Add the remaining butter along with the garlic.
    • Once the garlic is fragrant, stir in the Cajun seasoning, garlic & herb seasoning, garlic powder, onion powder and rosemary.
    Step 2

  3. Cook out the flour

    • Sprinkle in the flour and stir well.
    • Cook for a minute or two to remove the raw flour taste.
    Step 3

  4. Pour in the liquids

    • While stirring, slowly pour in the chicken broth and half-and-half.
    • Keep stirring so the mixture comes together smooth.
    Step 4

  5. Simmer until thickened

    • Stir in the chicken bouillon and a splash of Worcestershire sauce.
    • Let the filling simmer until it starts to thicken.
    Step 5

  6. Add chicken and peas

    • Fold in the shredded rotisserie chicken and frozen peas.
    • Taste and adjust the seasonings if needed.
    Step 6

  7. Top with puff pastry

    • Cut the puff pastry into rounds with a biscuit cutter or into squares.
    • Arrange the pieces over the top of the filling.
    Step 7

  8. Brush and season the crust

    • Brush the puff pastry with the beaten egg.
    • Sprinkle with fresh thyme, flaky salt and cracked black pepper.
    Step 8

  9. Bake

    • Bake at 220 °C for about 20 minutes, until the pastry is puffed and golden and the filling is bubbling.
    Step 9
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