Ingredients
Scale
- 1 sheet puff pastry
- 1/3 cup butter
- 1/2 cup diced onion
- 1/2 cup flour
- 1 1/2 cups chicken broth
- 1/4 cup dry white wine or additional chicken broth
- 1/2 cup milk
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 2 cups frozen peas and carrots or mixed vegetables
- 2 cups diced or shredded chicken
- 1 egg yolk
- 1 tablespoon water
Instructions
- Preheat your oven to 400℉.
- Thaw the puff pastry on the counter while preparing the filling.
- Melt the butter in a skillet over medium heat.
- Add the diced onion and sauté for 2-3 minutes until softened.
- Sprinkle flour over the onion and stir, cooking for 30-60 seconds.
- Gradually pour in chicken broth while stirring constantly, thickening the mixture.
- Add white wine and milk; bring to a boil.
- Remove from heat and mix in garlic powder, black pepper, salt, vegetables, and chicken.
- Transfer the filling into a pie plate.
- In a separate bowl, whisk egg yolk with water to make an egg wash and set aside.
- Place the puff pastry over the filling, trimming the edges as necessary. Crimp the edges if desired.
- Cut vent holes in the pastry for steam to escape.
- Brush the puff pastry with the egg wash.
- Bake in the preheated oven, placing a sheet pan below to catch any spills, for 25-30 minutes or until golden brown and bubbly.
- Let the pie sit for 5 minutes before serving.
Notes
You can use leftover chicken to save time.
Feel free to add other vegetables like corn or diced potatoes for variety.
Cover the pie with foil to prevent over-browning if needed during baking.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 3g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 120mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.