Chicken Pot Pie with Puff Pastry

Firstly, set the oven to a high heat of 400 degrees Fahrenheit.

Next, take one sheet of puff pastry and roll it out into an eleven-inch square shape. Gently press the pastry into a nine-inch pie dish, trim any excess pastry, and use a fork to poke numerous holes throughout the pastry. Cover the pastry with a sheet of aluminum foil and bake in the preheated oven until it is puffed up and golden brown, approximately twenty-five minutes.

Remove the pastry from the oven, discard the foil, and set it aside to await further use.

During this time, melt butter in a skillet over low heat and cook sliced onions and chopped celery until they are softened and translucent, around five minutes. Add flour, salt, pepper, and a pinch of celery seed to the skillet. Stir constantly until the mixture forms a smooth paste.

Slowly pour milk into the skillet while continuously stirring, taking about five minutes to achieve the desired consistency. Gradually add broth in small amounts while maintaining a steady stirring motion, allowing the mixture to thicken for around seven to ten minutes. Add diced chicken and frozen vegetables to the skillet, cooking until they are thawed, approximately three to five minutes.

Pour the chicken mixture into the pre-baked pastry shell. Roll out a second sheet of puff pastry into an eleven-inch square shape and place it on top of the chicken mixture. Trim any excess pastry and crimp the edges to seal.

Finally, bake the assembled pie in the preheated oven until the pastry is lightly browned, taking approximately forty-five to fifty minutes.