Puff pastry is so pillowy and buttery that you have to resist eating it all on its own. Puff Pastry Chicken Pot Pie takes advantage of this marvelous baked good by pairing it with tender chicken and sausage in rich gravy. Together, the crust and the filling create a delicious harmony of savory tastes accented with fresh vegetables. Puff Pastry Chicken Pot Pie can be made in under an hour and both sticks-to-your-ribs and sticks in your memory!
Ingredients• 1 pound ground sausage • 1/2 cup butter • 1/2 cup flour • 2 cups chicken broth • 12 ounces chicken gravy • 1 1/2 cups milk • 4 cups chicken, cooked, diced or shredded • 16 ounces mixed vegetables, frozen • 2 cups hash browns, frozen, diced • salt, to taste • black pepper, to taste • 2 square puff pastry sheets • 1 egg
Preheat the oven to 400 degrees F.
Heat up a large pot on the stove-top and brown the ground sausage until cooked through.
Add the butter and flour, stirring it frequently to mix well.
Once the mixture bubbles, slowly add the milk, gravy, and chicken broth. Stir and bring it to a boil.
Add the cooked chicken, frozen veggies, and hash browns. Stir to combine and bring the mixture to a boil again.
Add salt and pepper to taste, then remove the pot from the heat.
Evenly pour the mixture into two square casserole dishes.
Place a refrigerated puff pastry sheet on each casserole dish. Tuck in the sides and corners of the dough.
Crack an egg and beat it to create an egg wash.
Brush the egg wash onto the top of the puff pastry sheet.
Bake until the top of the puff pastry is brown and the puff pastry is completely cooked, about 25-30 minutes.
Remove the pie from the oven and let it cool for 10 minutes before serving.