Chicken pot pie doesn’t have to require a lot of time in the kitchen. This quick version only takes 30 minutes and still tastes just as delicious as the original. Save time by using store-bought puff pastry dough.
Recipe courtesy of Chef Stefano Faita. Visit @FoodNetworkCA to watch the video.
Preheat oven to 375°F.
Heat olive oil in a large saucepan over high heat. Add onion, carrots and celery stalks. Cook, until just starting to soften, about 3-4 minutes. Sprinkle vegetables with flour. Cook 30 seconds. Add Knorr® Selects™ Chicken Bouillon Powder, water, milk, peas and chicken. Bring to a boil, then reduce heat to low and simmer, until thickened, about 4 minutes.
Tip chicken mixture into an 8×8-inch square baking dish. Top with puff pastry sheet, tucking in edges. Cut an X in the middle of the puff pastry. Bake in the preheated oven until puff pastry is golden brown, 15 minutes.