Chicken Pot Pie with Puff Pastry

Chicken Pot Pie with Puff Pastry is a cozy, comforting classic that combines a creamy chicken and vegetable filling with a golden, flaky puff pastry topping. It’s a dish that feels both rustic and elegant, making it perfect for a comforting family dinner or a special gathering. With its buttery crust and rich filling, this recipe is sure to become a household favorite.

Why You’ll Love This Recipe

This Chicken Pot Pie recipe strikes the perfect balance between easy and impressive. The puff pastry eliminates the need for a homemade crust, cutting down on time without sacrificing flavor or texture. The creamy chicken and vegetable filling is hearty, satisfying, and full of comforting flavors. With its flaky pastry topping and rich, savory filling, it’s a dish that’s as beautiful to serve as it is delicious to eat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 tablespoons unsalted butter

• 2 stalks celery, diced

• 2 carrots, peeled and diced

• 1 yellow onion, diced

• ⅓ cup all-purpose flour

• 3 cups unsalted chicken broth

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

• ½ cup fresh or frozen peas

• 2 cups cooked white meat chicken, diced

• 1 sheet puff pastry, thawed

• 1 large egg, lightly beaten

• 1 tablespoon water

Directions

1. Preheat Oven: Preheat the oven to 400°F (200°C).

2. Cook the Vegetables:

   • If using a cast iron skillet or braiser: melt the butter directly in the skillet.

   • If using a saucepan and casserole dish: grease the casserole dish first, then melt butter in the saucepan.
     Add the celery, carrots, and onion to the melted butter and sauté for about 8 minutes, until softened.

3. Make the Sauce: Sprinkle the flour over the vegetables and stir until evenly coated. Slowly add the chicken broth, one splash at a time, whisking thoroughly after each addition. Add the salt and pepper. Increase the heat to medium-high and simmer for 5 minutes, stirring often, until the mixture thickens slightly.

4. Add Chicken and Peas: Stir in the peas and diced chicken. Remove from the heat and set aside to cool slightly.

5. Prepare the Puff Pastry: Lightly flour a work surface and roll out the puff pastry sheet to fit your baking dish with a slight overhang.

6. Assemble the Pie: Pour the filling into the skillet or casserole dish. Carefully place the puff pastry over the top, tucking in any overhanging edges.

7. Egg Wash: Whisk the egg and water together to make the egg wash. Brush it lightly over the pastry. Cut 3–4 small slits in the center to allow steam to escape.

8. Bake: Place the dish in the oven (on a baking sheet if very full). Bake for 25–30 minutes, until the puff pastry is golden brown and crisp.

9. Cool and Serve: Allow the pot pie to cool for 15–20 minutes before slicing and serving.

Servings and Timing

• Yield: 6 servings

• Prep Time: 25 minutes

• Cook Time: 30 minutes

• Total Time: 55 minutes

Variations

• Chicken Substitutes: Use turkey, rotisserie chicken, or even leftover roasted chicken.

• Vegetables: Add extra veggies like mushrooms, corn, or green beans for more texture and nutrition.

• Herbs: Mix in fresh thyme, rosemary, or parsley for added flavor.

• Mini Pot Pies: Use individual ramekins or small baking dishes for personal servings.

Storage/Reheating

• Storage: Store leftovers in the refrigerator in an airtight container for up to 3 days.

• Reheating: Reheat in the oven at 350°F (175°C) for 15–20 minutes until warmed through. Avoid microwaving, as it may make the puff pastry soggy.

FAQs

1. Can I make Chicken Pot Pie ahead of time?

Yes, you can prepare the filling ahead of time and refrigerate it. Assemble with puff pastry right before baking.

2. Can I freeze Chicken Pot Pie?

Yes, you can freeze it before or after baking. Wrap tightly in foil and plastic wrap. Bake from frozen at 375°F, adding extra time if unbaked.

3. Can I use store-bought rotisserie chicken?

Absolutely! Rotisserie chicken is a great time-saver and works perfectly for this recipe.

4. Can I use frozen puff pastry straight from the freezer?

No, puff pastry needs to be thawed before rolling out and using. Follow package directions for thawing.

5. What can I serve with Chicken Pot Pie?

It pairs well with a fresh green salad, roasted vegetables, or crusty bread.

6. Can I make this recipe gluten-free?

Yes, substitute the flour with a gluten-free flour blend and ensure your puff pastry is gluten-free.

7. Can I use phyllo dough instead of puff pastry?

Yes, phyllo dough can be layered on top for a lighter, crispier crust, but it won’t be as buttery as puff pastry.

8. How do I prevent the puff pastry from getting soggy?

Let the filling cool slightly before topping with puff pastry, and bake until the crust is fully golden and crisp.

9. Can I add cheese to the filling?

Yes! Stir in ½ cup of shredded cheddar, Gruyère, or Parmesan for a richer flavor.

10. Why does the filling need to cool before adding the pastry?

If the filling is too hot, it can cause the butter in the puff pastry to melt before baking, preventing it from puffing up properly.

Conclusion

Chicken Pot Pie with Puff Pastry is the ultimate comfort food with its creamy chicken and vegetable filling topped with golden, flaky pastry. Easy enough for a weeknight but impressive enough for entertaining, it’s a versatile recipe that will warm and satisfy everyone at the table. Once you try it, this cozy classic is sure to become a go-to favorite!

Chicken Pot Pie with Puff Pastry

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• Author: Chef Sophia
• Total Time: 55 minutes
• Yield: 6 servings

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Description

Chicken Pot Pie with Puff Pastry is the ultimate comfort food, featuring a creamy chicken and vegetable filling topped with golden, flaky puff pastry. This classic dish is hearty, satisfying, and perfect for weeknight dinners or special occasions. Using puff pastry makes it quick and easy, while still delivering rich, homemade flavor. Serve this delicious chicken pot pie alongside a crisp green salad or roasted vegetables for a complete, comforting meal that the whole family will love.

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Ingredients

4 tablespoons unsalted butter

2 stalks celery, diced

2 carrots, peeled and diced

1 yellow onion, diced

⅓ cup all-purpose flour

3 cups unsalted chicken broth

1 teaspoon kosher salt

½ teaspoon black pepper

½ cup fresh or frozen peas

2 cups cooked white meat chicken, diced

1 sheet puff pastry, thawed

1 large egg, lightly beaten

1 tablespoon water

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Instructions

1. Preheat Oven: Preheat oven to 400°F (200°C).

2. Cook Vegetables: In a skillet or saucepan, melt butter and sauté celery, carrots, and onion for 8 minutes until softened.

3. Make the Sauce: Sprinkle flour over vegetables, stir, then gradually whisk in chicken broth. Add salt and pepper, simmer 5 minutes until thickened.

4. Add Chicken and Peas: Stir in peas and diced chicken, then remove from heat. Let the filling cool slightly.

5. Prepare Puff Pastry: Roll out the puff pastry sheet on a floured surface to fit the baking dish with a slight overhang.

6. Assemble Pie: Pour filling into a casserole dish or skillet, place puff pastry on top, and tuck edges.

7. Egg Wash: Brush pastry with beaten egg and water mixture. Cut 3–4 small slits for steam to escape.

8. Bake: Bake 25–30 minutes, until puff pastry is golden and crisp.

9. Cool and Serve: Let cool for 15 minutes before serving.

Notes

Chicken Substitutes: Swap chicken for turkey or rotisserie chicken.

Vegetables: Add mushrooms, corn, or green beans for extra flavor.

Herbs: Fresh thyme, rosemary, or parsley can enhance the filling.

Mini Pot Pies: Use ramekins for individual servings.

Cheesy Version: Stir in shredded cheddar, Gruyère, or Parmesan.

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Category: chicken
• Method: Stovetop
• Cuisine: American