Description
A creamy blend of shredded chicken and garden-fresh veggies simmers in aromatic broth before you top it with golden, buttery puff pastry. Each slice reveals steamy filling and crisp, flaky layers straight from the Dutch oven.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 3 medium carrots peeled and sliced
- 2 stalks celery sliced
- 1 cup frozen peas
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup whole milk
- 4 cups cooked chicken shredded
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt to taste
- Black pepper to taste
- 1 sheet puff pastry thawed
- 1 egg beaten
Instructions
- Preheat the oven to 400°F.
- Heat olive oil in a Dutch oven over medium heat.
- Add onion and garlic and sauté until softened, about 3 minutes.
- Stir in carrots and celery and cook for 5 minutes until slightly tender.
- Sprinkle flour over vegetables and stir to coat evenly.
- Gradually pour in chicken broth and milk, stirring until the mixture thickens.
- Add shredded chicken, peas, thyme, rosemary, salt, and pepper; simmer for 2 minutes.
- Remove from heat and spread filling evenly in the Dutch oven.
- Lay the puff pastry sheet over the filling, tucking edges inside the pot.
- Brush pastry with beaten egg for a golden finish.
- Bake for 25–30 minutes until the crust is puffed and golden brown.
- Let rest for 5 minutes before serving.
Notes
- You can use leftover roasted chicken or store-bought rotisserie.
- For a golden crust, brush puff pastry with egg wash before baking.
- Filling can be prepared a day ahead and reheated before adding pastry.
- Avoid overcooking vegetables to maintain a slight bite.