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Creamy Chicken Salami Stuffing Pot Pie

creamy chicken salami stuffing pot pie - featured image
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A cozy and comforting pot pie featuring tender chicken, smoky salami, herb-infused stuffing, and a creamy homemade sauce topped with flaky puff pastry. Perfect for busy weeknights or a crowd-pleasing meal.

Ingredients

Scale
  • 2 cups (300g) cooked chicken, shredded or chopped
  • 4 ounces (115g) salami, sliced into small pieces
  • 2 cups (180g) herb-seasoned stuffing
  • 3 tablespoons (45g) unsalted butter, softened
  • 3 tablespoons (24g) all-purpose flour
  • 1 ½ cups (360ml) low sodium chicken broth
  • 1 cup (240ml) whole milk or cream
  • ½ cup (80g) onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley or thyme, chopped (optional)
  • 1 sheet puff pastry (about 8x8 inches or 20x20 cm), thawed
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C) and lightly grease your 9-inch pie dish.
  2. In a medium saucepan, melt 3 tablespoons of butter over medium heat. Add the chopped onion and sauté until translucent and soft, about 5 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
  3. Sprinkle 3 tablespoons of all-purpose flour over the butter and onion mixture, stirring constantly. Cook for 1-2 minutes until the flour is golden and smells slightly toasted but not burnt.
  4. Gradually pour in 1 ½ cups chicken broth while whisking to prevent lumps. Follow with 1 cup of milk or cream. Stir until the sauce thickens, about 5-7 minutes, until it coats the back of a spoon.
  5. Add salt, pepper, and fresh parsley or thyme. Taste and adjust seasoning. Turn off the heat once sauce is velvety.
  6. In a mixing bowl, fold together shredded chicken, diced salami, and stuffing. Pour the creamy sauce over and stir until evenly coated.
  7. Transfer the filling into the prepared pie dish, spreading evenly but not overflowing.
  8. Place the thawed puff pastry sheet over the filling, tucking edges neatly around the dish. Trim excess pastry. Cut a few slits in the top to allow steam to escape.
  9. Melt 1 tablespoon butter and brush it over the puff pastry for a golden finish.
  10. Bake for 25-30 minutes or until the crust is puffed and golden brown.
  11. Let the pot pie cool for 5-10 minutes before slicing to allow the filling to set.

Notes

If crust browns too quickly, cover loosely with foil halfway through baking. Add extra broth or milk if filling is too thick or dry before topping with pastry. For gluten-free, substitute flour and pastry with gluten-free alternatives. For dairy-free, use almond milk and vegan butter.

Nutrition

Keywords: pot pie, chicken pot pie, salami, stuffing, creamy sauce, comfort food, easy dinner, cozy meal

Find it online: https://swooshspice.com/creamy-chicken-salami-stuffing-pot-pie-recipe-easy-cozy-comfort-meal/