Classic Chicken Pot Pie with Puff Pastry Crust

 

What You'll Need

 

For the Filling:

• 1 lb leftover roasted chicken, chopped
• 4 medium Yukon Gold potatoes, diced
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, chopped
• 1 cup frozen green peas
• 1 cup frozen shiitake mushrooms

 

The Creamy Base:

• 12 oz cream of chicken soup (homemade preferred)
• 3/4 cup chicken broth (adjust for desired consistency)
• 4 tablespoons butter
• 2 tablespoons olive oil

 

Seasonings (Pam’s Prep):

• 2 tablespoons Pam’s Prep Classic All-Purpose Seasoning
• 1 tablespoon Pam’s Prep No-Salt Seasoning
• 1/2 tablespoon dried thyme

 

The Crust:

• 1 sheet puff pastry, thawed
• Egg wash: 1 egg (well beaten) + 1 tablespoon water

 

How to Make It

 

1. Sauté the Base:

• In a large heavy-bottom skillet, melt butter with olive oil over medium heat.
• Add carrots, celery, and onion and sauté until the onions become translucent.

 

2. Build the Filling:

• Add frozen mushrooms and diced potatoes.
• Season with Pam’s Prep Classic All-Purpose Seasoning.
• Sauté until vegetables are fork tender.

 

3. Simmer the Sauce:

• Stir in the chopped chicken and cream of chicken soup.
• Slowly add chicken broth until your desired consistency is reached.
• Cook on low heat for about 5 minutes until everything is well combined.

 

4. Add the Peas:

• Remove from heat and stir in the frozen peas.

 

5. Prepare the Pastry:

• Preheat oven to 425°F (218°C).
• Roll the puff pastry on a lightly floured surface until completely flat.

 

6. Assemble the Pie:

• Pour the filling into a 9x13 baking dish.
• Top with puff pastry and crimp edges to seal.
• Cut small “X” vents into the pastry.
• Brush the entire top with the egg wash.

 

7. Bake:

• Bake at 425°F until the pastry is puffed high and deep golden brown.

 

Final Touch

• Allow the pot pie to cool for at least 1 hour before cutting so the filling sets perfectly.

 

Vegetarian & Vegan Swaps

• Vegetarian: Swap the chicken for 2 cups of mixed "meaty" mushrooms (Portobello or Cremini) and use vegetable broth.
• Vegan: Use the mushroom swap above, replace the butter with plant-based butter, and use a dairy-free puff pastry and a "milk" wash (plant-based milk) instead of egg.

 

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