Puff Pastry Chicken Pot Pie
This cozy, rustic chicken pot pie features a rich, creamy sauce made from scratch, tender chicken thighs, and Libby's Mixed Vegetables. Capping off this comforting classic is a buttery, golden puff pastry lattice, providing a beautiful presentation and flaky texture that you and your family with enjoy.
SERVINGS
8
PREP TIME
20 Min
COOK TIME
1 Hour
Ingredients
2 tablespoons olive oil
1 pound boneless skinless chicken thighs, cubed
1 small onion, chopped
2 cloves garlic, minced
1 cup sliced mushrooms
1 teaspoon dried thyme
4 tablespoons butter
1/2 cup flour
1 1/2 cup chicken broth
1 cup heavy cream
2 cans (15 oz. each) Libby's Mixed Vegetables, drained
1 package frozen puff pastry, thawed
1 egg + 1 tsp water (for egg wash)
2 tablespoons olive oil
1 pound boneless skinless chicken thighs, cubed
1 small onion, chopped
2 cloves garlic, minced
1 cup sliced mushrooms
1 teaspoon dried thyme
4 tablespoons butter
1/2 cup flour
1 1/2 cup chicken broth
1 cup heavy cream
2 cans (15 oz. each) Libby's Mixed Vegetables, drained
1 package frozen puff pastry, thawed
1 egg + 1 tsp water (for egg wash)
Instructions
- Preheat oven to 400°F. Coat a large backing dish with non-stick spray. Set aside.
- In a large skillet, heat oil over medium. Add chicken thighs, onion and garlic. Cook 10 minutes, or until meat starts to brown and is cooked through (to 165 degrees).
- Add mushrooms and thyme. Cook 3 minutes. Add butter and let melt. Stir in flour; cook for 1 minute.
- Add broth and cream, stir and bring to a boil. Cook 5 minutes until thickened.
- Stir in mixed vegetables. Transfer to prepared dish. Set aside.
- On a cutting board, roll out one puff pastry sheet. Cut into 9 strips. Add strips diagonally across the dish.
- Roll and cut the second puff pastry sheet into 9 strips as well. Weave the strips together into a lattice.
- In a small bowl, beat egg and water with a fork. With a pastry brush, brush the top of the lattice with the egg wash until completely covered.
- Bake 40-50 minutes. Cover with foil if top starts to brown too quickly. Cool at least 20 minutes on a wire rack before serving.
- Preheat oven to 400°F. Coat a large backing dish with non-stick spray. Set aside.
- In a large skillet, heat oil over medium. Add chicken thighs, onion and garlic. Cook 10 minutes, or until meat starts to brown and is cooked through (to 165 degrees).
- Add mushrooms and thyme. Cook 3 minutes. Add butter and let melt. Stir in flour; cook for 1 minute.
- Add broth and cream, stir and bring to a boil. Cook 5 minutes until thickened.
- Stir in mixed vegetables. Transfer to prepared dish. Set aside.
- On a cutting board, roll out one puff pastry sheet. Cut into 9 strips. Add strips diagonally across the dish.
- Roll and cut the second puff pastry sheet into 9 strips as well. Weave the strips together into a lattice.
- In a small bowl, beat egg and water with a fork. With a pastry brush, brush the top of the lattice with the egg wash until completely covered.
- Bake 40-50 minutes. Cover with foil if top starts to brown too quickly. Cool at least 20 minutes on a wire rack before serving.
