Chicken Pot Pie with Puff Pastry
This chicken pot with puff pastry pie uses boneless chicken breasts, parsnips, carrots, leeks, peas, fresh thyme , and a light and creamy white wine sauce to create a light yet satisfying dinner for two.
Servings: 2 servings
Ingredients
- 3/4 lb chicken breasts boneless and skinless
- 2 carrots peeled and cut into 1/2-inch pieces
- 2 parsnips peeled and cut into 1/2-inch pieces
- 3/4 cup low-sodium chicken broth
- 2 tablespoons unsalted butter
- 1 clove garlic minced
- 1/4 cup dry white wine
- 2 teaspoons Dijon-style mustard
- 1/2 teaspoon Worcestershire sauce
- 1 leek cleaned and chopped
- 1/3 cup frozen baby peas
- 1 tablespoon fresh thyme leaves
- 2 tablespoons flour
- 1 cup milk divided
- Salt and freshly ground black pepper
- 1/4 cup fresh parsley chopped
- 1/2 sheet frozen puff pastry thawed
- 1 large egg beaten with 1 teaspoon water
Instructions
- Preheat the oven to 400°F and generously butter a pie plate or oblong baking dish (ours measures 9 x 6 x 2-1/2-inch).
- Place the carrots and parsnips in a small saucepan, add the chicken broth, and bring to a boil. Reduce the heat to a simmer, cover, and cook until both vegetables are crisp-tender, 5 to 6 minutes. Drain and set aside.
- While the vegetables cook, trim any fat from the chicken and cut it into small pieces (about 3/4-inch).
- Melt the butter in a large pan over medium-high heat. Add the garlic and sauté until fragrant, 30 seconds. Add the chicken, season with salt and pepper and continue cooking until it is no longer visibly pink, about 3 minutes.
- Stir in the wine, mustard, and Worcestershire sauce. Reduce the heat to medium and add the leeks and thyme. Continue cooking until most of the liquid evaporates, 2 to 3 minutes longer.
- Whisk the flour into 1/2 cup of the milk until smooth. Gradually add it to the chicken mixture, stirring until well blended and somewhat thickened.
- Add the remaining milk in the same manner, stirring until the sauce is smooth and creamy, 2 to 3 minutes more. Season to taste with salt and pepper, then add the parsley, carrots, and parsnips. Combine well.
- Transfer the chicken and vegetables to the prepared baking dish in an even layer and set aside.
- Roll the puff pastry to a thickness of about 1/8 inch. Butter the top edge of the baking dish, then lay the pastry on top with the edges overhanging by about 1 inch.
- Press down gently on the pastry to be sure it's snug against the filling. Crimp the edges of the pastry and trim any excess. Brush the pastry with the egg wash and cut a few steam vents with the tip of a paring knife.
- Bake for 20 to 25 minutes or until the pastry is puffed and golden. Remove from the oven and allow the pot pie to cool for 5 minutes before serving.
Notes
- Always thaw puff pastry properly: Puff pastry that hasn’t been thawed properly may not rise as expected. Be sure to follow the thawing instructions on the package for your particular brand.
- Prick holes in the pastry before baking: Pricking holes in the pastry before baking allows steam to escape and prevents the pastry from becoming unevenly puffed.
- Always preheat your oven: Never put puff pastry in an insufficiently preheated oven. Proper preheating ensures that your pastry will rise and brown evenly.
- Cool slightly before serving: Allowing your puff pastry to cool slightly before cutting and serving helps it to retain its crisp, flaky texture.
Nutrition
Calories: 899 | Total Fat: 41g | Cholesterol: 232mg | Sodium: 600mg | Carbohydrates: 73g | Fiber: 10g | Sugar: 17g | Protein: 55g