Easy Chicken Pot Pie Recipe With Puff Pastry
Return to a boil.
Easy chicken pot pie recipe with puff pastry. Until filling is bubbling and crust is puffed and golden brown. Place rolled out puff pastry on top and make slits for steam to escape. Place the four bowls on a baking sheet.
You can brush with egg white. Brush the puff pastry with an egg wash one egg yolk in a cup with half a cup of water to give it a golden glow. Place a 30cm non stick ovenproof frying pan on a high heat with a smaller non stick pan on a medium heat alongside.
Cook and stir 1 minute. Place a puff pastry square over the top of each bowl pressing lightly around the rim. Cook and stir until thickened about 2 minutes.
It s the ultimate comfort food. The puff pastry bakes into a wonderful golden brown crust that s delicate crispy and has the perfect crunch. Divide the chicken mixture equally into the four bowls over the cheese.
Bring to a boil stirring constantly. Bake your chicken pot pie in the bottom third of the oven. Brush the pastry with the egg and water mixture.
Roughly chop two thirds of the thighs finely chop the rest and add to the onion pan. Gradually stir in broth and 1 cup cream. Stir in flour until blended.