Puff Pastry Chicken Pot Pie

Ingredients

• 1 , 17.5 ounce
• 0.33 cups butter
• 0.5 medium onion , chopped
• 1 stalk celery , sliced
• 0.33 cups flour
• 1 teaspoon salt
• 0.5 teaspoons ground black pepper
• 0.5 teaspoons celery seed
• 1 cup milk
• 2 cups chicken broth
• 1 pound cooked chicken breast , cubed
• 1 , 12 ounce

Instructions

1. 1

   Preheat the oven to 400 degrees F (200 degrees C).

2. 2

   Roll out 1 sheet of puff pastry into an 11-inch square. Press into a 9-inch pie dish, cut off extra pastry, and prick thoroughly with a fork. Press a sheet of aluminum foil right onto pastry.

3. 3

   Bake in the preheated oven until pastry is puffed up and golden browned, about 25 minutes. Remove from oven, remove foil, and set aside.

4. 4

   Meanwhile, melt better in a skillet over medium-low heat and cook onions and celery until soft and translucent, about 5 minutes. Add flour, salt, pepper, and celery seed. Cook and stir until mixture is paste-like.

5. 5

   Slowly add milk to the skillet while stirring constantly, about 5 minutes. Continue stirring and slowly add broth a little at a time. Cook until thickened, 7 to 10 minutes, constantly stirring. Add chicken and frozen vegetables. Cook until vegetables are thawed, 3 to 5 minutes.

6. 6

   Pour chicken mixture into pre-baked puff pastry shell. Roll out a second sheet of pastry into an 11-inch square and place on top of chicken mixture. Cut off extra pastry and crimp edges.

7. 7

   Bake in the preheated oven until pastry is lightly browned, 45 to 50 minutes.