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Puff Pastry Chicken Pot Pie

Ingredients

1 package

frozen puff pastry

1/3 cup

butter

1/2 medium

onion, chopped

1 stalk

celery, sliced

1/3 cup

flour

1 teaspoon

salt

1/2 teaspoon

ground black pepper

1/2 teaspoon

celery seed

1 cup

milk

2 cups

chicken broth

1 pound

cooked chicken breast, cubed

1 package

frozen mixed vegetables

Instructions

STEP 1

Preheat oven to 400°F (200°C).

STEP 2

Roll 1 sheet of puff pastry into 11-inch square, press into 9-inch pie dish, trim excess, and prick with fork. Cover with aluminum foil.

STEP 3

Bake until puffed and golden, about 25 minutes. Remove foil and set aside.

STEP 4

In a skillet, melt butter over medium-low heat. Cook chopped onions and celery until soft, about 5 minutes. Add flour, salt, pepper, and celery seed; stir until paste-like.

STEP 5

Slowly add milk while stirring. Gradually incorporate chicken broth until thickened, about 7 to 10 minutes. Stir in chicken and frozen vegetables; cook until vegetables are thawed, 3 to 5 minutes.

STEP 6

Pour chicken mixture into pre-baked pastry shell. Roll out second sheet of pastry, cover filling, trim excess, and crimp edges.

STEP 7

Bake until lightly browned, 45 to 50 minutes.

Nutrition Facts

(per serving)

Calories:

620 calories

Servings:

8 servings

Carbohydrates:

40 g

Fat:

45 g

Fiber:

3 g

Protein:

15 g

Sugar:

3 g

Meal Effort

Preparation:

20 minutes

Cook:

1 hrs 10 mins

Total:

1 hrs 30 mins