Introduction
This is the comfort food heavyweight champion. A flaky, buttery crust encasing a rich, creamy sauce loaded with tender chicken and vegetables. Using a rotisserie chicken and store-bought puff pastry makes this achievable on a weeknight without sacrificing that “from scratch” taste.
Why You’ll Love This Recipe
- Ultimate Comfort: Warm, creamy, and filling.
- Easy Shortcuts: Uses rotisserie chicken and puff pastry.
- Loaded with Veggies: Peas, carrots, corn, and onions.
- One-Dish Dinner: A complete meal in a pie plate.
- Family Favorite: Kids love the mild, creamy flavor.
Ingredients
- 1 box frozen puff pastry, thawed
- 1/3 cup butter
- 1 onion, diced
- 1/3 cup flour
- 1.5 cups chicken broth
- 1/2 cup milk
- 3 cups shredded cooked chicken
- 2 cups frozen mixed veggies (peas/carrots)
Instructions
- Preheat oven to 400°F (200°C).
- Sauté onion in butter. Stir in flour; cook 1 min.
- Whisk in broth and milk. Simmer until thickened.
- Stir in chicken and frozen veggies. Season with salt/pepper/thyme.
- Pour into deep pie dish. Top with puff pastry sheet. Cut slits for steam.
- Bake 30-35 mins until golden and bubbly.
Tips
Let the pie rest for 10 minutes after baking so the filling sets and doesn’t run everywhere when sliced.