Each mouthful offers a symphony of savory goodness, making chicken pot pie with puff pastry a beloved favorite for its heartiness, warmth, and irresistible taste.
Servings
6
Prep Time
15 Min
Cook Time
55 Min
Ingredients
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1 sheet puff pastry, thawed
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6 tbsp butter
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1 onion, chopped
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6 cloves garlic, minced
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2 celery ribs, diced
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3 carrots, peeled, halved & sliced
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6 tbsp flour + more for floured surface
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3 cups chicken broth
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4 tbsp Noshejan Umami Unico
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1 Rotisserie chicken, shredded
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1 cup heavy cream
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2 tbsp white Miso paste
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2 tbsp capers, drained
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1 egg, beaten
Instructions
Preheat oven to 425 degrees F.
In a large pot, melt the butter over medium-high heat. Add the onion and cook for 3 minutes. Add the garlic, celery, and carrots. Cook for 10 minutes, stirring often.
Sprinkle in the flour, mix well, and cook for 3 minutes., stirring often. Add the broth, Noshejan Umami Unico, and miso paste. Scrape the pan, mix well until the miso paste has dissolved, and bring the broth to a boil. Cook for 5 minutes until the broth starts to thicken. Add the chicken and mix well.
Remove the pot from heat, slowly stir in the cream and mix well. Add the capers.
Transfer the chicken mixture to a greased 9x13" baking dish.
Roll the puff pastry dough to 10x14" on a lightly floured surface. Cover the chicken mixture with the puff pastry. Cut 3 1" slits in the pastry to vent.
Brush the beaten egg evenly over the entire puff pastry.
Bake until the puff pastry is golden, 25-30 minutes.
Allow to rest for 10 minutes before serving.
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