While we love, love, love a good pot pie, making one from scratch is always just a little too much effort than we typically want to put in on a Tuesday night. Flavors? Love ‘em. But making the dough and rolling it out, and making the thick and creamy sauce…that feels like a little much. Instead of a pot pie, we decided to make a puff pie! Using store-bought puff pastry instead of a more traditional pie crust, and using an egg-and-milk-based creamy filling instead of a roux-based sauce means you can cut down on prep and cook time and get a delicious dinner on the table even faster!
Store-bought puff pastry is key here. No one bothers making their own puff pastry – it’s seriously fussy and time-consuming – so save yourself a hassle and head to the refrigerated section. Apart from prepping that, it’s really all about whisking together your eggs and milk, stirring in your chicken and veggies, then pouring it in the pie pan and popping it all in the oven! Easy peasy! While you can choose whichever veggies you like, we went with some hearty broccoli and sweet, sliced carrots. They add great texture and flavor, and perfectly complement the chicken.
Now that we’ve had puff pie, we don’t see ourselves going back to pot pies anytime soon. It’s simple, delicious, and easy to throw together, which are all key elements of a great dinner. Plus, it’s a great choice when you need to clean out your fridge a bit, so you can pile in all the veggies or cheeses you want – and there you have it, dinner is served!
Chicken Puff Pie
- 1 sheet puff pastry, cut into an 11-inch round
- 1 cup whole milk
- 3 eggs
- 1 cup mozzarella cheese, grated
- 1 cup cooked chicken, cubed or shredded
- 1 cup broccoli, cut into small florets
- 1/2 cup carrots, sliced or diced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- kosher salt and freshly ground pepper
- Preheat oven to 425º F.
- If you haven’t already, cut your puff pastry into a 10-11-inch circle, then place in pie dish. Trim edges and tuck them under, pressing them gently to seal. Use a hole to poke holes all over bottom of puff pastry.
- Place in oven and bake for 5-7 minutes, or until light golden. Then remove from oven and set aside. Reduce oven temperature to 375º F.
- In a large bowl, whisk together milk and eggs until combined, then stir in mozzarella, chicken, broccoli and carrots, and season with onion and garlic powders, salt and pepper.
- Pour mixture into puff pastry crust and bake for 25-30 minutes, or until center is just set.
- Remove from oven and let cool 10 minutes before serving.
Recipe adapted from Genius Kitchen