Chicken Pot Pie with Puff Pastry
This Chicken Pot Pie has a creamy vegetable filling with a golden puff pastry crust! You'll love the added bacon for extra flavor.
Servings: 8 servings
Ingredients
- 6 slices bacon or turkey bacon
- 1 lb chicken breasts cut into small pieces or 2 cups pre-cooked shredded chicken
- 2 medium sized sweet potatoes peeled and cut into 1/2 inch cubes
- 1 trimmed leek diced
- 1 clove garlic crushed
- 1 cup celery diced
- 1 cup frozen or fresh peas
- 3 tbsp arrowroot powder*
- 1/2 tbsp majoram
- 2 cups chicken broth
- 1/2 tsp sea salt
- 1/2 tsp salt + more to taste
- 3/4 cup creme fraiche + 1 tbsp
- 1 puff pastry sheet thawed
Instructions
- Preheat the oven to 350 degrees F. Grease a 9x13 casserole dish, set aside. Once oven is hot, bake the chicken breast for 20-25 minutes on a sheet pan. Remove and cut, or shred. Set aside. Boost the temperature to 400 after chicken is cooked.
- Meanwhile, heat a large skillet to medium high heat. Cook bacon for 5-8 minutes, or until desired crispiness. Set bacon aside, let cool, and chop into small pieces. Leave bacon grease in the pan.
- Toss in the leeks, sweet potatoes, and garlic. Cook for 5 minutes, or until leeks are lightly golden. Now add in the celery and peas, cook another 3-5 minutes. Sprinkle vegetables with arrowroot.
- Add in the chicken, chicken broth, and marjoram. Bring the mixture to a boil, then lower to a simmer. Simmer for another 5 minutes or until mixture is thickened.
- Stir in the creme fraiche until “melted”. Toss in the bacon and pour the mixture into the prepared casserole dish.
- Gently unroll the puff pasty, you may have to stretch it out and roll with a rolling pin. Place over the top of the casserole dish carefully rolling at the edges and sealing against the sides of the dish. Brush remaining tbsp of creme fraiche and place inside the oven.
- Bake for 25 minutes, or until puff pasty has puffed and is golden brown. Remove from oven and let cool for 10 minutes before slicing into squares and serving.
Notes
In place of arrowroot powder, you can use 1/4 cup all-purpose flour