Dreamy Chicken Pot Pie

This cozy chicken pot pie blends creamy béchamel, tender veggies, and white cheddar beneath a flaky puff pastry round for a warm, satisfying comfort dish.

Recipe Information

Total Time:

Yield:

6 servings

Ingredients

1 (17.3-oz.) package frozen puff pastry sheets, thawed (2 sheets)

1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces

1 teaspoon salt

1 teaspoon freshly ground black pepper

4 tablespoons unsalted butter, divided

1 small onion, chopped

4 cups sliced carrots and/or bite-size broccoli or cauliflower florets

2 cloves garlic, minced

1 recipe warm Classic Béchamel

2 cups shredded white Cheddar cheese

Directions

Preheat oven to 400°F. Line a baking sheet with parchment paper; set aside.
On a lightly floured surface, unfold puff pastry sheets. Using a 4-inch round biscuit or cookie cutter, cut pastry into 6 rounds. Place pastry circles on prepared baking sheet; bake for 12 to 15 minutes or until golden brown. Transfer baked rounds to a wire rack.
Pat chicken dry with paper towels. Sprinkle chicken with salt and pepper; set aside. In a large skillet heat 1 tablespoon butter over medium-high heat. Add onion; cook and stir for 2 to 3 minutes or until softened. Add chicken; cook for 5 to 7 minutes or until cooked through, stirring occasionally. Transfer chicken mixture to a bowl; cover to keep warm.
In the same skillet, melt remaining 3 tablespoons butter over medium-high heat. Add carrots, broccoli and/or cauliflower. Cook for 7 to 10 minutes or until tender. Stir in garlic; cook for 1 minute more. Stir in warm Classic Béchamel and chicken mixture. If necessary, heat mixture until hot.
To serve, spoon chicken-vegetable mixture into six 2-cup serving dishes. Sprinkle with white Cheddar cheese; top with baked pastry rounds.