Pioneer Woman Chicken Pot Pie With Puff Pastry Top
The Pioneer Woman Chicken Pot Pie With Puff Pastry Top is a delicious and comforting dish that is perfect for any season. This recipe is easy to follow and can be made in just a few simple steps. The dish is made up of a creamy chicken and vegetable filling that is topped with a flaky puff pastry crust.
Ingredients
The ingredients needed to make this dish include:
- 4 tablespoons of butter
- 1 diced onion
- 3 diced carrots
- 2 diced celery stalks
- 3 cloves of minced garlic
- 1/4 cup of flour
- 2 cups of chicken broth
- 1 cup of heavy cream
- 1 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of cayenne pepper
- 4 cups of cooked and shredded chicken
- 1 cup of frozen peas
- 1 sheet of puff pastry
- 1 beaten egg
Instructions
- Preheat the oven to 375 degrees F.
- Melt the butter in a large pot over medium-high heat.
- Add the onions, carrots, and celery to the pot and cook until they are tender.
- Add the garlic to the pot and cook for an additional minute.
- Stir in the flour and cook for 1-2 minutes.
- Slowly whisk in the chicken broth and heavy cream.
- Add the salt, black pepper, and cayenne pepper.
- Bring the mixture to a simmer and cook until it has thickened.
- Add the chicken and frozen peas to the pot and stir to combine.
- Pour the filling into a 9x13 inch baking dish.
- Roll out the puff pastry sheet and cut it to fit over the top of the baking dish.
- Place the puff pastry on top of the filling and brush it with the beaten egg.
- Bake for 30-35 minutes or until the puff pastry is golden brown and the filling is bubbly.
Once the dish is finished baking, let it cool for a few minutes before serving. This dish is perfect for a cozy night in or for feeding a crowd. The Pioneer Woman Chicken Pot Pie With Puff Pastry Top is sure to become a family favorite!