So you want chicken pot pie, but the thought of making the dough has you exhausted already? We get that, which is why we’ve created this 15-minute version. We’ve used store-bought puff pastry and cooked it on a separate tray, so there’s no risk of a soggy, undercooked crust. Not only that, you get the added bonus of using your favourite cookie cutters!
Preheat oven to 425°F. Whisk egg with 2 tsp water. Set aside.
Line a baking sheet with parchment. Set aside. Unroll puff pastry and cut out shapes of various sizes. Transfer pastry to prepared baking sheet.
Lightly brush pastry with egg wash.
Bake in centre of oven until pastry is golden, about 10 minutes.
Heat a medium pot over medium-high. Melt butter, and then add flour. Cook for 2 minutes, stirring constantly.
Slowly whisk in broth until smooth. Let boil 2 minutes. Season with salt.
Stir in vegetables.
Stir in chicken. Cook until warmed through, about 2 minutes.
Transfer stew into individual bowls or ramekins. Top with puff pastry.