Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
1 hr 5 mins
Servings:
8
Yield:
1 (9-inch) pot pie
Ingredients
Directions
Preheat the oven to 425 degrees F (220 degrees C).
Melt butter in a 2-quart saucepan over medium heat. Stir in flour, onion, salt, and pepper. Cook, stirring constantly, until mixture is bubbly, 2 to 3 minutes. Stir in broth and milk. Bring to a boil, stirring constantly. Boil and stir for 1 minute. Stir in chicken, peas, and carrots. Remove from the heat.
Roll both sheets of puff pastry into 12-inch squares. Ease 1 sheet into the bottom of an ungreased 9-inch square pan. Pour chicken mixture into pan. Place remaining pastry sheet over chicken mixture. Turn pastry edges under and flute.
Bake in the preheated oven until golden brown, about 35 minutes.
Cook's Notes:
This works with leftover roasted turkey, too.
You can use puff pastry shells or refrigerated pie crusts, if preferred.
Nutrition Facts (per serving)
| 570 | Calories |
| 38g | Fat |
| 37g | Carbs |
| 20g | Protein |
