Print

Chicken Pot Pie with Puff Pastry

chicken pot pie with puff pastry - featured image
Print Recipe

This easy chicken pot pie with puff pastry is the ultimate cozy comfort food for cold nights. Creamy chicken and veggies are topped with a golden, flaky puff pastry crust for a crowd-pleasing dinner that comes together in under an hour.

Ingredients

Scale
  • 2 cups cooked chicken, diced or shredded (rotisserie chicken recommended)
  • 1 cup carrots, peeled and diced
  • 1 cup celery, diced
  • 1 cup frozen peas
  • 1/2 cup potato, peeled and diced small (optional)
  • 1/4 cup onion, finely chopped
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour (gluten-free works too)
  • 1 1/2 cups chicken broth (low sodium preferred)
  • 1/2 cup heavy cream or half-and-half
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme
  • Salt and black pepper, to taste
  • 1 sheet frozen puff pastry, thawed
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Thaw puff pastry according to package instructions (about 30 minutes in the fridge). If needed, gently roll out to fit your pie dish.
  3. In a large skillet, melt butter over medium heat. Add carrots, celery, onion, and potato (if using). Sauté for 5-6 minutes until veggies are soft and onions translucent.
  4. Sprinkle flour over vegetables and stir well, cooking for 1-2 minutes.
  5. Slowly pour in chicken broth while stirring, then add heavy cream or half-and-half. Cook for 3-4 minutes until sauce thickens.
  6. Stir in cooked chicken, frozen peas, and thyme. Season with salt and pepper. Cook for 2-3 minutes until heated through.
  7. Pour filling into a 9-inch pie dish and smooth the top.
  8. Place puff pastry sheet over filling, trimming and tucking edges as needed. Cut 3-4 small slits in the center for steam to escape.
  9. Brush pastry lightly with beaten egg.
  10. Place pie dish on a baking sheet and bake for 25-30 minutes, or until pastry is puffed and golden brown. Cover edges with foil if browning too quickly.
  11. Let pot pie cool for 10 minutes before serving.

Notes

For best results, keep puff pastry cold until ready to use. Vent the pastry with slits to prevent sogginess. You can substitute turkey or make vegetarian versions with mushrooms and extra veggies. Store leftovers covered in the fridge for up to 3 days; reheat in the oven for a crisp crust. Freeze unbaked assembled pie for up to 1 month.

Nutrition

Keywords: chicken pot pie, puff pastry, comfort food, easy dinner, family meal, cold weather, creamy chicken, savory pie

Find it online: https://emmayum.com/chicken-pot-pie-with-puff-pastry-easy-cozy-recipe-for-cold-nights/