Spring Chicken Pot Pie with Puff Pastry Crust

Frozen puff pastry and a rotisserie chicken are your cheats to this fast and utterly delicious pot pie filled with fresh veggies and seasoned with dill and Dijon.

Source: Midwest Living

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Credit: Carson Downing

Recipe Summary

hands-on:
15 mins
total:
1 hr
Servings:
4
Nutrition Info
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Ingredients

Directions

  • Preheat oven to 425°. In an extra-large skillet, heat butter and olive oil over medium. Add carrots and onions. Cook until tender,
    about 6 minutes. Stir in chicken, peas, dill, salt and pepper. Whisk together creme fraiche, chicken broth and mustard. Stir into skillet; bring to a boil. Spoon mixture into a buttered 8-inch square baking dish.

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  • Top with puff pastry; trim to fit. Beat together egg and 1 tablespoon water; brush over pastry. Cut slits in pastry. Bake until golden, about 25 minutes. Let stand 10 minutes.

Note

If spring or knob onions are not available, substitute 1 cup coarsely chopped sweet onion, such as Vidalia.

Nutrition Facts

Per Serving:
740 calories; fat 46g; cholesterol 223mg; saturated fat 22g; carbohydrates 44g; mono fat 11g; poly fat 3g; insoluble fiber 8g; sugars 10g; protein 42g; vitamin a 11205.4IU; vitamin c 38.1mg; thiamin 0.3mg; riboflavin 0.5mg; niacin equivalents 10.7mg; vitamin b6 0.5mg; folate 97.3mcg; vitamin b12 0.7mcg; sodium 1056mg; potassium 869mg; calcium 139mg; iron 4.4mg.
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