Puff Pastry Chicken Pot Pie

• 份量: 4 servings
• 准备时间: 10 minutes
• 总时间: 45 minutes

配料

6 Tablespoons salted butter

1 medium onion, diced

3 cloves garlic, minced

6 Tablespoons all-purpose flour

2 cups chicken broth

1 cup milk

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon dried thyme

15 ounce bag frozen peas and carrots

2 cups cooked and shredded chicken

1 sheet frozen puff pastry, thawed

1 large lightly beaten egg + 1 Tablespoon water

1 Tablespoon minced fresh parsley (for garnish (optional)

步骤

Preheat the oven to 400F degrees. Add 6 Tablespoons salted butter to a medium saucepan over medium heat.

Once melted, add 1 medium onion, diced and cook for 2 minutes, stirring occasionally. Add 3 cloves garlic, minced and cook for 30 seconds, stirring constantly.

Whisk in 6 Tablespoons all-purpose flour and cook for 30 seconds, continuing to whisk.

Gradually add 2 cups chicken broth and 1 cup milk to the flour mixture, whisking constantly. Bring to a boil, and then let it boil for 2 minutes, whisking the whole time.

Remove from the heat. Whisk in 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon black pepper and ¼ teaspoon dried thyme.

Stir in 15 ounce bag frozen peas and carrots and 2 cups cooked and shredded chicken.

Transfer the chicken mixture to an 8x8-inch casserole dish.

If necessary, roll out 1 sheet frozen puff pastry, thawed (push together any seams) so it fits across the top of the casserole dish with about 1/2-inch extra on all 4 sides. Place the puff pastry on top and cut 4 slits on top for steam to escape.

Whisk together 1 large lightly beaten egg + 1 Tablespoon water. Brush a little of this egg wash on the puff pastry.

Bake until the pastry is golden, about 25 to 30 minutes. Sprinkle 1 Tablespoon minced fresh parsley on top (optional) then serve.

营养

• 卡路里: 777 kcal
• 总脂肪: 52 g
• 饱和脂肪: 20 g
• 不饱和脂肪: 28 g
• 反式脂肪: 1 g
• 胆固醇: 133 mg
• 钠: 1046 mg
• 总碳水化合物: 56 g
• 膳食纤维: 6 g
• 总糖: 5 g
• 蛋白质: 24 g