EASY Chicken Pot Pie With Puff Pastry


Who needs takeout when you can whip up this Chicken Pot Pie with Puff Pastry in less time than delivery? Tender chicken, rich gravy, and a shortcut puff pastry crust that turns golden and flaky in the oven. Perfect comfort food, simplified!

Ingredients: -Frozen puff pastry -Chicken breasts (or rotisserie chicken) -Olive oil and Butter -Onion and Garlic -Carrots and Celery -Chicken broth, flour, half-and-half -Potatoes, beans, peas --Seasoning slat, pepper, Italian seasoning, thyme, garlic and onion powder, and parsley -Egg yolk and water

Heat the olive oil in a skillet and brown the chicken. Then add the onion and garlic.

Add the carrots and celery. Push the ingredients to the side and add butter and flour.

Add the chicken broth and half-and-half to the pan. Add potatoes, beans, peas, and spices. 

Roll out the puff pastry sheet on a lightly floured surface. Slide the pastry over the filling.

Mix the egg yolk and water together to make an egg wash. Brush it over the top of the pastry. Bake uncovered in the oven until the pastry is golden brown.