Ingredients:

  • 1.5 lb chicken pot pie chicken (breast or thighs), cut into 1-inch cubes
  • 1 medium yellow onion, diced
  • 2 medium carrots, sliced into coins
  • 2 ribs celery, diced
  • 1 cup frozen sweet peas
  • 1 cup frozen corn
  • 1 tbsp fresh thyme leaves
  • 1 tsp dried sage
  • 3 tbsp unsalted butter
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken bone broth
  • 1/2 cup 2% milk
  • 1 sheet frozen puff pastry, approx. 250g
  • 1 large egg
  • 1 tsp water
  • 1 tbsp vegetable oil
  • 0.5 tsp salt
  • 0.5 tsp black pepper

Instructions:

  1. Heat oil in a large skillet over medium high heat. Add chicken cubes in a single layer and cook for 5 minutes until a golden crust forms on at least two sides. Remove chicken and set aside.
  2. Remove chicken and add 3 tbsp unsalted butter to the same pan. Stir in 1 diced yellow onion, 2 sliced carrots, and 2 diced celery ribs. Cook for 6 minutes until the onions are translucent and fragrant. Stir in thyme and sage.
  3. Sprinkle 1/3 cup all purpose flour over the vegetables. Stir constantly for 2 minutes until the flour smells slightly toasted.
  4. Slowly pour in 2 cups chicken bone broth and 1/2 cup 2% milk while whisking or stirring briskly. Cook for 4 minutes until the liquid thickens into a velvety gravy. Fold the chicken, peas, and corn back into the sauce.
  5. Preheat oven to 400°F (200°C). Lay the cold puff pastry over the skillet. Trim or crimp edges, cut three small slits for steam, and brush with egg wash (egg beaten with water).
  6. Bake for 25-30 minutes until the pastry is puffed and deep golden brown. Let rest for 5 minutes before serving.