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Ingredients

⅓ cup salted butter ⅓ cup all-purpose flour ⅓ cup chopped onion ½ teaspoon salt ¼ teaspoon ground black pepper 2 cups chicken broth ⅔ cup milk ½ (15 ounce) can peas, drained ½ (15 ounce) can carrots, drained 3 cups cubed, cooked chicken 1 (17.25 ounce) package frozen puff pastry, thawed

Nutrition Info

569.9 calories carbohydrate: 36.6 g cholesterol: 64.4 mg fat: 38 g fiber: 2.2 g protein: 20 g saturatedFat: 12.8 g servingSize: - sodium: 741.7 mg sugar: 3.3 g transFat: : - unsaturatedFat: : -

Preheat the oven to 425 degrees F (220 degrees C).
Melt butter in a 2-quart saucepan over medium heat. Stir in flour, onion, salt, and pepper. Cook, stirring constantly, until mixture is bubbly, 2 to 3 minutes. Stir in chicken broth and milk, bring to a boil, stirring constantly. Boil and stir for 1 minute. Stir in peas and carrots and remove from the heat.
Roll both sheets of puff pastry into 12-inch squares. Ease 1 sheet into the bottom of an ungreased 9-inch square pan, then pour chicken mixture on top. Place remaining pastry over the chicken mixture. Turn pastry edges under and flute.
Bake in the preheated oven until golden brown, about 35 minutes.

1 9-inch pot pie

Chicken pot pie with puff pastry is a comforting casserole dish. Great use for leftover rotisserie or roasted chicken. And it freezes well too.