Puff Pastry Chicken Pot Pie

Puff Pastry Chicken Pot Pie

Puff Pastry Chicken Pot Pie
What’s better than a chicken pot pie? A chicken pot pie topped with a flaky puff pastry! A wonderful dinner recipe for all occasions.

Set the oven to 400 degrees Fahrenheit (200 degrees C).

One sheet of puff pastry is rolled out into an 11-inch square.

Cut off the excess pastry, press it into a 9-inch pie dish, and fork-prick the crust all over.

Aluminum foil should be directly applied to the pastry.

Bake for about 25 minutes, or until the pastry is puffy and golden brown.

Take the foil out of the oven and set it aside.

In the meantime, cook the onions and celery in a skillet with the melt better over medium-low heat for about 5 minutes, or until soft and translucent.

Salt, pepper, and celery seed should be added.

Cook and stir the mixture until it resembles paste.