Chicken Pot Pie in a Blanket of Puff Pastry


1 sheet frozen puff pastry
4 tablespoons unsalted butter
1/2 cup chopped shallots
3 large garlic cloves, minced
1/2 cup all-purpose flour
2 cups reduced sodium chicken broth
2 cups sliced mushrooms
12 ounces small red potatoes, unpeeled, diced
1 cup halved and sliced carrots
1 tablespoon chopped fresh rosemary
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
3 cups chopped cooked chicken
3/4 frozen baby peas


Thaw the puff pastry according to the package directions. Preheat the oven to 400ºF. Butter an 11 x 7-inch glass baking dish or coat with nonstick spray.

Melt the butter in a large saucepan over medium heat. Sauté the shallots and garlic for 30 to 40 seconds or until they begin to soften and smell fragrant. Stir in the flour and cook for 1 minute, stirring constantly. Whisk in the broth and bring to a boil. Stir in the mushrooms, potatoes, carrots, rosemary, salt, and pepper and simmer for 5 minutes. Stir in the chicken and peas and simmer for 3 minutes. Spoon the chicken mixture into the baking dish.

On a lightly floured surface, roll the puff pastry to a 13 x 9- inch rectangle. Drape over the baking dish, gently pressing the pastry where it touches the rim of the dish.

Bake for 30 to 35 minutes or until the pastry is golden brown. Remove from the oven and let sit for 5 minutes before serving. Use a spoon to scoop out the chicken mixture, topping each serving with a piece of pasty.

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