Puff Pastry Chicken Pot Pie

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 71.

	this recipe	typical
fat	0%	15%
liquid	178%	156%
egg	12%	0%
dairy	60%	47%
salt	0%	1%
vegetables and beans	73%	123%
protein add	151%	150%

Where it stands out

• #1 of 71 for filling set

Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

	2 strips of bacon (diced)
150 g	1 medium yellow onion (diced)
122 g	2 medium carrots (diced)
80 g	2 ribs celery (diced)
12 g	4 cloves garlic (minced)
6 g	1 tablespoon finely-chopped fresh rosemary
4 g	2 teaspoons finely-chopped fresh thyme
9 g	2 teaspoons Dijon mustard
40 g	1/3 cup all-purpose flour
480 g	2 cups low-sodium chicken broth
244 g	1 cup whole milk
567 g	3 cups (1.25 pounds) cooked shredded chicken
97 g	2/3 cup frozen peas
50 g	1/2 cup grated Parmesan cheese
	fine sea salt and freshly-ground black pepper
368 g	1 1/2 sheets frozen puff pastry (mostly thawed*)
50 g	1 egg (beaten with 1 teaspoon water (for egg wash))

Method: 8 steps, published by www.gimmesomeoven.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Thanks for sharing this recipe! I grew up with Swanson Chicken Pot Pie back in the 70s and 80s. Since, I do my best not to eat processed food, and this dish hits all the boxes! Rich, comforting, delish - and easy to boot! My sauce did bubble and cover a lot of” — a cook, 5.0★

“This was so savory, comforting, flavorful, and amazingly delicious! Every recipe I make from here is a keeper, and this was no different. I used some chicken breasts I had cooked in the Instant Pot and shredded up. I did add 8 oz. of sliced mushrooms at the sa” — a cook, 5.0★