Chicken Pot Pie with Puff Pastry Recipe

Nothing beats the warm, hearty goodness of chicken pot pie. This version uses puff pastry for a light, flaky, and buttery crust that takes this classic comfort food to the next level. The creamy chicken filling with vegetables makes it an ideal dinner option for chilly nights or family gatherings. Let’s dive into how to create this comforting dish from scratch!

Equipment:

• 9-inch pie dish or baking dish
• Skillet
• Mixing bowl
• Rolling pin (if needed for puff pastry)
• Knife and cutting board
• Pastry brush

Ingredients:

For the Filling:

• 2 cups cooked chicken, shredded or diced
• 1 cup carrots, diced
• 1 cup celery, diced
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups frozen peas
• 1 1/2 cups chicken broth
• 1 cup heavy cream
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 teaspoon dried thyme
• Salt and pepper to taste

For the Puff Pastry Crust:

• 1 package of puff pastry (usually contains 2 sheets)
• 1 egg, beaten (for egg wash)

Instructions:

1. Prepare the Filling:
   In a large skillet, melt butter over medium heat. Add the onions, carrots, celery, and garlic. Cook for about 5-7 minutes, until softened. Stir in the flour and cook for 1-2 minutes to create a roux.
2. Make the Sauce:
   Gradually add the chicken broth while stirring, then pour in the heavy cream. Stir until the sauce thickens, about 5 minutes. Add the cooked chicken, peas, thyme, salt, and pepper, and cook for an additional 2-3 minutes. Remove from heat and let cool slightly while you prepare the puff pastry.
3. Prepare the Puff Pastry:
   Preheat the oven to 400°F (200°C). Roll out the puff pastry sheets on a lightly floured surface if necessary. Place one sheet in the bottom of your pie dish, pressing gently along the edges.
4. Assemble the Pot Pie:
   Pour the chicken filling into the prepared crust, spreading it out evenly. Lay the second puff pastry sheet over the top of the filling. Trim the excess dough and press the edges to seal the pie. Cut a few slits in the top crust to allow steam to escape.
5. Bake:
   Brush the top of the pie with the beaten egg to create a golden, glossy finish. Bake for 25-30 minutes, or until the puff pastry is golden brown and crispy.
6. Serve:
   Let the pot pie cool for a few minutes before serving. Slice into portions and enjoy!

Presentation Ideas:

• Serve individual portions of pot pie in ramekins for a more personal touch.
• Garnish with fresh herbs like parsley or thyme for a pop of color.

Tips:

• For extra flavor, you can add a splash of white wine or a teaspoon of Dijon mustard to the filling.
• If you prefer a more golden crust, you can brush the bottom of the puff pastry with a bit of melted butter before filling.
• Leftovers can be stored in the fridge for up to 3 days and reheated in the oven for best results.

This chicken pot pie with puff pastry is a comforting, rich, and satisfying dish that’s perfect for cozy dinners. The flaky puff pastry crust elevates the classic chicken pot pie, making it an instant hit at any meal. Whether you’re feeding a family or entertaining guests, this recipe is sure to impress!

Chicken Pot Pie with Puff Pastry Recipe

A comforting chicken pot pie with a flaky puff pastry crust. This recipe is filled with creamy chicken, vegetables, and herbs, perfect for a hearty meal.

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Equipment

• 9-inch pie dish or baking dish
• Skillet
• Mixing bowl
• Rolling pin (if needed for puff pastry)
• Knife and cutting board
• Pastry brush

Ingredients

  

• For the Filling:
• 2 cups cooked chicken shredded or diced
• 1 cup carrots diced
• 1 cup celery diced
• 1/2 cup onion finely chopped
• 2 cloves garlic minced
• 1 1/2 cups frozen peas
• 1 1/2 cups chicken broth
• 1 cup heavy cream
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 teaspoon dried thyme
• Salt and pepper to taste
• For the Puff Pastry Crust:
• 1 package of puff pastry usually contains 2 sheets
• 1 egg beaten (for egg wash)

Instructions

 

• Prepare the Filling:
• In a large skillet, melt butter over medium heat. Add the onions, carrots, celery, and garlic. Cook for about 5-7 minutes, until softened. Stir in the flour and cook for 1-2 minutes to create a roux.
• Make the Sauce:
• Gradually add the chicken broth while stirring, then pour in the heavy cream. Stir until the sauce thickens, about 5 minutes. Add the cooked chicken, peas, thyme, salt, and pepper, and cook for an additional 2-3 minutes. Remove from heat and let cool slightly while you prepare the puff pastry.
• Prepare the Puff Pastry:
• Preheat the oven to 400°F (200°C). Roll out the puff pastry sheets on a lightly floured surface if necessary. Place one sheet in the bottom of your pie dish, pressing gently along the edges.
• Assemble the Pot Pie:
• Pour the chicken filling into the prepared crust, spreading it out evenly. Lay the second puff pastry sheet over the top of the filling. Trim the excess dough and press the edges to seal the pie. Cut a few slits in the top crust to allow steam to escape.
• Bake:
• Brush the top of the pie with the beaten egg to create a golden, glossy finish. Bake for 25-30 minutes, or until the puff pastry is golden brown and crispy.
• Serve:
• Let the pot pie cool for a few minutes before serving. Slice into portions and enjoy!