Each mouthful offers a symphony of savory goodness, making chicken pot pie with puff pastry a beloved favorite for its heartiness, warmth, and irresistible taste.
Servings
6
Prep Time
15 Min
Cook Time
55 Min
Ingredients
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1 sheet puff pastry, thawed
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6 tbsp butter
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1 onion, chopped
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6 cloves garlic, minced
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2 celery ribs, diced
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3 carrots, peeled, halved & sliced
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6 tbsp flour + more for floured surface
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3 cups chicken broth
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4 tbsp
Noshejan Umami Unico -
1 Rotisserie chicken, shredded
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1 cup heavy cream
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2 tbsp white Miso paste
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2 tbsp capers, drained
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1 egg, beaten
Instructions
Preheat oven to 425 degrees F.
In a large pot, melt the butter over medium-high heat. Add the onion and cook for 3 minutes. Add the garlic, celery, and carrots. Cook for 10 minutes, stirring often.
Sprinkle in the flour, mix well, and cook for 3 minutes., stirring often. Add the broth,
Remove the pot from heat, slowly stir in the cream and mix well. Add the capers.
Transfer the chicken mixture to a greased 9x13" baking dish.
Roll the puff pastry dough to 10x14" on a lightly floured surface. Cover the chicken mixture with the puff pastry. Cut 3 1" slits in the pastry to vent.
Brush the beaten egg evenly over the entire puff pastry.
Bake until the puff pastry is golden, 25-30 minutes.
Allow to rest for 10 minutes before serving.
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