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Chicken Pot Pie With Puff Pastry Top And Bottom Crust

Chicken Pot Pie With Puff Pastry

Introduction

Chicken pot pie with puff pastry top and bottom crust is a classic comfort food that has been enjoyed by many for generations. It is a savory dish that is perfect for a family dinner or a potluck party. The dish consists of a creamy chicken and vegetable filling that is baked inside a flaky puff pastry crust. In this article, we will take a closer look at how to make this delicious dish.

Ingredients

The ingredients needed to make chicken pot pie with puff pastry top and bottom crust are:

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup frozen peas and carrots
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped mushrooms
  • 3 cloves garlic, minced
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 1/2 cups chicken broth
  • 1/2 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 sheets puff pastry, thawed
  • 1 egg, beaten
Chicken Pot Pie Ingredients

Instructions

Here are the step-by-step instructions on how to make chicken pot pie with puff pastry top and bottom crust:

  1. Preheat the oven to 400°F.
  2. In a large pan, melt the butter over medium heat.
  3. Add the chicken and cook until browned on all sides, about 5-7 minutes.
  4. Add the onions, celery, mushrooms, and garlic and cook until the vegetables are soft, about 5-7 minutes.
  5. Sprinkle the flour over the chicken and vegetables, and stir to coat.
  6. Add the chicken broth, heavy cream, thyme, salt, and pepper, and bring to a simmer.
  7. Add the frozen peas and carrots, and simmer for another 5 minutes.
  8. Remove the pan from the heat, and let the mixture cool slightly.
  9. Roll out one sheet of puff pastry to fit the bottom of a 9-inch pie dish.
  10. Place the puff pastry in the bottom of the pie dish, and trim off any excess pastry.
  11. Pour the chicken and vegetable mixture into the pie dish.
  12. Roll out the second sheet of puff pastry to fit the top of the pie dish.
  13. Place the puff pastry on top of the chicken and vegetable mixture, and trim off any excess pastry.
  14. Pinch the edges of the top and bottom crusts together to seal.
  15. Brush the top of the pie with the beaten egg.
  16. Cut a few slits in the top of the pie to allow steam to escape.
  17. Bake the pie for 30-35 minutes, or until the crust is golden brown and the filling is hot and bubbly.
  18. Let the pie cool for 10-15 minutes before serving.
Chicken Pot Pie With Puff Pastry Baked

Variations

There are many variations to chicken pot pie with puff pastry top and bottom crust that you can try:

  • Use different vegetables such as corn, green beans, or broccoli.
  • Add different herbs and spices like rosemary or paprika.
  • Use a different type of meat like turkey or beef.
  • Make mini chicken pot pies using muffin tins.
  • Make a vegetarian version by substituting the chicken with tofu or more vegetables.
Chicken Pot Pie With Puff Pastry Variations

Conclusion

Chicken pot pie with puff pastry top and bottom crust is a delicious and comforting dish that is perfect for any occasion. It is easy to make and can be customized to suit your taste. Try making this classic dish today and enjoy the warm and savory flavors!

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