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Quick and tasty weeknight chicken pot pie with puff pastry

Quick and tasty weeknight chicken pot pie with puff pastry

This dish is one of my favorite comfort foods. It has a creamy sauce studded with beef fry, vegetables, and cubes of juicy chicken, all topped with a flaky crust.
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Prep Time 20 minutes
Cook Time 35 minutes
Servings: 4 servings
Course: Main Course
Ingredients Method

Ingredients
  

  • 1 package beef bacon diced
  • 2 tablespoon oil (if needed, depends how much fat the beef bacon gives off)
  • 1 onion diced
  • 2 carrots sliced (skip if using frozen peas and carrots mix)
  • 2 stalks celery sliced
  • 2 cloves garlic minced
  • 2 cups chicken broth divided
  • ¼ cup flour
  • salt and pepper to taste
  • 1.5 lbs cooked chicken cut into a 1" dice
  • 1 cup frozen peas*
  • puff pastry squares
  • 1 large egg beaten
  • 1 tablespoon water
  • *or use 1 ½ cups peas and carrots mix

Method
 

  1. Preheat oven to 375°F.
    Heat a skillet and add diced beef fry. Cook until crispy and then remove from the pan using a slotted spoon.
  2. Add in onion, carrots (if using) and celery. Sauté for 5-7 minutes, adding oil as necessary. Add the garlic and sauté until fragrant. Add in a splash of the chicken broth and cook for 2-3 minutes.
  3. Sprinkle the flour over the mixture and continue to sauté until the flour starts to take on some color.
    Add the remaining chicken stock and bring to a simmer, whisking as it cooks to incorporate the flour. Season with salt and pepper. Add chicken and stir to incorporate. Add in the beef bacon and peas.
  4. Pour into a pie dish or skillet and cover with puff pastry squares. The pastry squares should overlap the dish by 1”-2” (they will shrink while baking). Brush the puff pastry with egg mixed with 1 tablespoon water.
  5. Bake until puffed and golden, about 30-35 minutes.