Ingredients
8
8 servings
- •1 (17.5 ounce) package frozen puff pastry, thawed
- •0.33333334326744 cup butter
- •0.5 medium onion, chopped
- •1 stalk celery, sliced
- •0.33333334326744 cup flour
- •1 teaspoon salt
- •0.5 teaspoon ground black pepper
- •0.5 teaspoon celery seed
- •1 cup milk
- •2 cups chicken broth
- •1 pound cooked chicken breast, cubed
- •1 (12 ounce) package frozen mixed vegetables
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- 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.
- Bake in the preheated oven until pastry is puffed up and golden browned, about 25 minutes. Remove from oven, remove foil, and set aside.
- 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.
- 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.
- 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.
- Bake in the preheated oven until pastry is lightly browned, 45 to 50 minutes.
Nutritional Facts
Per 8 servings
- Calories: 620
- Carbohydrate: 40g
- Fat: 45g
- Fiber: 3g
- Protein: 15g
- Sugar: 3g
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