Description
Chicken Pot Pie Bake
Ingredients
2 sheets puff pastry (thawed, if frozen)
2 cups cooked chicken (shredded or diced)
1 cup frozen peas and carrots (thawed)
1/2 cup frozen corn (optional)
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups chicken broth
1/2 cup heavy cream or milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1 egg (beaten, for egg wash)
Instructions
Preheat Oven:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Prepare the Filling:
In a medium saucepan, melt butter over medium heat. Stir in the flour and cook for 1-2 minutes to make a roux. Gradually whisk in the chicken broth and bring to a simmer until thickened. Stir in the heavy cream, garlic powder, onion powder, salt, and pepper.
Add Vegetables & Chicken:
Fold in the chicken, peas, carrots, and corn (if using). Remove from heat and let cool slightly.
Assemble the Pot Pies:
Roll out the puff pastry sheets slightly. Using a round cutter or a bowl, cut out circles for the top and bottom layers of the pies. Place half of the circles on the prepared baking sheet. Add 1-2 tablespoons of filling to the center of each pastry base. Cover with the remaining pastry circles and press edges with a fork to seal.
Egg Wash:
Brush the tops of each pie with beaten egg for a golden, shiny crust.
Bake:
Bake for 20-25 minutes or until the pastry is puffed and golden brown.
Cool & Serve:
Let the pies cool slightly before serving. Enjoy them warm for a comforting meal!
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6 mini pies
Calories: ~350 per serving
#ComfortFood #ChickenPotPie #EasyDinner
