Puff Pastry Chicken Pot Pie
This puff pastry chicken pot pie is everything cozy dinner dreams are made of. Tender chicken and vegetables swim in a rich, creamy sauce, all tucked under a sheet of golden, flaky puff pastry. Forget fussing over a homemade bottom crust—this version skips it entirely and still delivers all that classic comfort food flavor in under an hour.
Equipment
- Large skillet or saucepan
- 9x9 or similar sized baking dish
- Whisk
- Rolling Pin
- Pastry brush
- Mixing bowls
- Sharp knife
- Instant-read thermometer (optional, if cooking raw chicken)
- Rimmed baking sheet to catch drips
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion diced
- 2 stalks celery diced
- 2 medium carrots diced
- 2 cloves garlic minced
- 1/3 cup all purpose flour
- 2 1/2 cups chicken broth
- 3/4 cup half and half or heavy cream
- 3 cups cooked shredded chicken rotisserie works great
- 3/4 cup frozen peas
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
- Salt to taste
- Black pepper to taste
- 1 sheet puff pastry sheets thawed
- 1 large egg beaten (for egg wash)
- 1 tablespoon water for egg wash
Instructions
- Preheat oven to 400°F (200°C). Thaw puff pastry according to package directions, then gently unfold on a lightly floured surface and set aside.
- Melt butter in a large skillet over medium heat. Add onion, celery, and carrots; cook for 5-6 minutes until softened. Add garlic and cook 30 seconds until fragrant.
- Sprinkle flour over vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
- Slowly whisk in chicken broth, then half and half. Bring to a gentle simmer and cook for 5-7 minutes until thickened enough to coat the back of a spoon.
- Stir in shredded chicken, frozen peas, and thyme. Season with salt and pepper, then simmer 2-3 minutes until heated through and peas are bright green.
- Pour filling into your baking dish (or keep in oven-safe skillet) and spread into an even layer.
- Lay puff pastry over filling, trimming excess to leave a small overhang. Press edges gently against the rim. Cut 3-4 small slits in the center for steam to escape.
- Whisk together egg and water, then brush evenly over the pastry surface.
- Place dish on a rimmed baking sheet and bake for 25-30 minutes until pastry is puffed, golden, and crisp. Tent with foil if browning too quickly.
- Rest for 10 minutes before serving to allow the filling to set slightly.
Notes
- Keep pastry cold: Keep your puff pastry cold until ready to use, since warm pastry will not puff as dramatically.
- Roux tip: Do not skip the resting flour step in the roux, as it prevents a raw, pasty taste in the sauce.
- Whisk well: Whisk the broth in slowly to avoid lumps forming in the sauce.
- Use a baking sheet: Place a rimmed baking sheet underneath your dish to catch any filling that bubbles over.
- Cool slightly: Let the filling cool slightly before topping with pastry so it does not start melting before it hits the oven.
- Variation: Swap chicken for turkey, add mushrooms, or stir in a splash of white wine for added depth.
- Make ahead: Prepare the filling up to a day in advance and refrigerate. Add pastry just before baking.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F for about 15 minutes to keep pastry crisp.
- Freezing: The unbaked filling can be frozen separately for up to 3 months. Thaw overnight before topping with fresh pastry and baking.
- Individual servings: Divide filling among ramekins and cut pastry rounds to fit for personal-sized pot pies.
Nutrition
Serving: 1servingCalories: 480kcalCarbohydrates: 30gProtein: 26gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 85mgSodium: 620mgPotassium: 540mgFiber: 2gSugar: 6gVitamin A: 45IUVitamin C: 10mgCalcium: 6mgIron: 12mg
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