A Chicken Pot Pie recipe topped with puff pastry instead of the traditional pie crust! Creamy and thick chicken filling is combined with veggies and then topped with a layer of flaky and buttery puff pastry crust. Comfort food for an easy weeknight dinner!
Heat up a large pot and brown ground sausage until done.
Add butter and flour. Stir constantly to mix well. Once the mixture bubbles/comes to a boil, add milk, gravy, and chicken broth. Stir and bring to a boil.
Add cooked chicken, frozen veggies and hash browns. Stir to combine and bring to boil again. Add salt and pepper to taste. Remove from heat.
Bring half of mixture to a square casserole dish, and the other half to another square casserole dish.
Place a puff pastry sheet (refrigerated, not frozen) on each casserole dish. Tuck in the sides and corners of the dough.
Crack an egg and beat egg to create egg wash. Brush egg wash onto the top of the puff pastry sheet.
Bake for 25-30 minutes, or until the top of the puff pastry is brown and puff pastry is completely cooked.
Let it cool for 10 minutes. Serve and enjoy!
Notes
Make Ahead and Storage option: Make only one casserole dish of Puff Pastry Chicken Pot Pie and freeze the other half of the filling in airtight container for up to 3 months. When ready to use, defrost completely and bake with puff pastry sheet using instructions above.