Meanwhile, melt butter in a saucepan. Add flour and stir for 1-2 minutes before slowly adding chicken stock, while stirring constantly.
Once you see the sauce starts thickening, add sage, salt and pepper and bring to a boil while stirring. When ready, turn off the heat and set aside.
In a medium bowl, combine frozen vegetable mix, cooked chicken and the sauce. Mix well. Pour this mixture in an oven-proof dish (see note 8), cover with puff pastry, brush with egg wash (optional) and bake for 35 minutes or until the puff pastry is puffed and golden brown on top and the filling is bubbling away.
Enjoy!
Notes
I used low-sodium chicken stock, so I can control the amount of sodium in the recipe. You can use regular stock/broth (turkey or vegetable will work also) if you like, but you might need to reduce the quantity of salt. Please note that this depends on everyone’s taste. Also, store-bought rotisserie chicken is usually seasoned (and so is your leftover chicken), so make sure, not over-season the dish.
Black pepper – use as much as you like. I’ve noticed lately that different brands have a different spiciness level, so I’d say to start with less rather than more and add more the next time you make it.
I like using vegetable soup mix as it had potatoes in it as they complete the meal. I found that they are a good addition to the veggies and chicken. You can use any vegetable mix you like. Or combine vegetables yourself – sweetcorn, garden peas,...
Chicken – you can use rotisserie chicken, leftover chicken, you can also cook (boil until cooked – time will vary depending on what parts of the chicken you use) chicken breast or boneless thighs and chop it (you will need about 1 pound) or you can saute the chicken pieces on a pan.
You will probably need less than ½ pound of puff pastry. This will depend on the size of your oven dish.
Please take the cooking time as a guide. The time will vary and will depend on your oven as well as on the puff pastry you are using. The pastry should be puffed and brown and the filling should be bubbling away.
This recipe can be easily doubled or tripled if needed. The chicken to veggies ratio can also be adjusted to your liking as long as you follow the total amount of cups. The sauce will thicken as it cools down.
To bake this chicken pot pie in I used a meal prep glass food container that is also oven-proof. It holds 30 ounces (880 milliliters) of liquid. Size: 8x6x3 inches (20x15x7 centimeters). You can also use a slightly larger ovenproof dish that is not so high.
The post above this recipe card contains more tips as well as leftover puff pastry recipe ideas.
Course: Dinner, Lunch
Cuisine: American
Keyword: Chicken Pot Pie Recipe
Nutrition Facts
Puff Pastry Chicken Pot Pie
Amount per Serving
Calories
633
% Daily Value*
Fat
33
g
51
%
Saturated Fat
13
g
81
%
Cholesterol
113
mg
38
%
Sodium
1189
mg
52
%
Potassium
753
mg
22
%
Carbohydrates
50
g
17
%
Fiber
7
g
29
%
Sugar
1
g
1
%
Protein
38
g
76
%
Vitamin A
8152
IU
163
%
Vitamin C
18
mg
22
%
Calcium
77
mg
8
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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