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There’s something undeniably cozy about a warm, flaky Chicken Pot Pie with Puff Pastry whether it’s a chilly evening or a craving for comfort food.

this dish has a way of bringing people together. Using puff pastry takes it to another level, giving the crust a golden, buttery texture that’s hard to resist.

A Brief History of Chicken Pot Pie

Chicken pot pie has a long and storied history, dating back to ancient times when savory pies were a way to encase ingredients in a shell for cooking and preservation.

Over the years, it has evolved into the hearty, creamy dish we know and love today. While traditional pot pies often use a pie crust.

The puff pastry has become a popular choice because of its light, airy texture and ease of use.

Why Use Puff Pastry?

Puff pastry is perfect for chicken pot pie because it’s easy to handle, bakes up beautifully, and provides an irresistibly crisp and flaky topping.

Unlike traditional pie crust, puff pastry is pre-made and ready to use, making it a time-saver without compromising on flavor or texture.

Ingredients You’ll Need

For the filling:

• 2 cups cooked, shredded chicken (rotisserie chicken works well)
• 2 tablespoons butter
• 1 small onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1 cup frozen peas
• Salt and pepper to taste
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)

For the crust:

• 1 sheet of puff pastry, thawed
• 1 egg, beaten (for egg wash)

Step-by-Step Instructions

Preheat the Oven

• Preheat your oven to 400°F (200°C).

Prepare the Filling

• Melt butter in a large skillet over medium heat. Add the onion, carrots, and celery, cooking until softened (about 5 minutes).
  
• Stir in garlic and cook for an additional minute.
  
• Sprinkle flour over the vegetables, stirring to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
  
• Gradually whisk in chicken broth, followed by the heavy cream. Simmer until thickened.
  
• Add shredded chicken, peas, thyme, salt, and pepper. Stir to combine and set aside.

Assemble the Pot Pie

• Pour the filling into a 9-inch pie dish or individual ramekins.
• Lay the puff pastry over the top, trimming any excess. Press the edges to seal and crimp with a fork for a decorative touch.
• Brush the pastry with beaten egg for a golden finish. Cut small slits in the center to allow steam to escape.
• Bake Place the dish on a baking sheet to catch any overflow. Bake for 25-30 minutes, or until the pastry is puffed and golden.
• Cool and Serve Allow the pot pie to cool for 5-10 minutes before serving.

Variations and Substitutions

• Vegetarian Option: Swap the chicken for mushrooms or tofu and use vegetable broth.
• Gluten-Free: Use a gluten-free puff pastry and flour substitute.
• Flavor Twist: Add a pinch of curry powder or smoked paprika for an extra kick.

Serving Suggestions

Pair your chicken pot pie with a simple green salad or roasted vegetables. For drinks, a crisp white wine or a glass of sparkling water complements the richness of the dish beautifully.

Storage and Reheating Tips

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freeze: For longer storage, freeze the pot pie before baking. When ready to eat, bake directly from frozen, adding an extra 10-15 minutes to the cooking time.
• Reheat: Warm leftovers in the oven at 350°F (175°C) to maintain the crispness of the pastry.

Chicken Pot Pie with Puff Pastry

Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

5

hours 

34

minutes

Cooking time

4

minutes

Total time

1

hour 

10

minutes

Ingredients

• 2 cups cooked chicken, shredded or cubed

• 2 tablespoons butter

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 cup carrots, diced (or frozen mixed vegetables)

• 1 cup peas (fresh or frozen)

• 1/2 cup celery, diced

• 1/4 cup all-purpose flour

• 2 cups chicken broth

• 1/2 cup heavy cream or milk

• 1/2 teaspoon dried thyme

• 1/2 teaspoon dried parsley

• Salt and pepper to taste

• For the Crust

• 1 sheet puff pastry, thawed

• 1 egg, beaten (for egg wash)

Directions

• Heat a large skillet over medium heat and melt the butter. Add the diced onion, garlic, carrots, and celery. Sauté for 4-5 minutes until softened.
• Sprinkle the flour over the vegetables and stir well, cooking for 1-2 minutes.
• Gradually pour in the chicken broth, whisking constantly to avoid lumps. Bring to a simmer and let the mixture thicken slightly.
• Stir in the heavy cream, thyme, parsley, salt, and pepper.
• Add the cooked chicken and peas (or mixed vegetables) to the skillet, mixing everything together. Cook for another 2-3 minutes, then remove from heat.
• Set your oven to 400°F (200°C).
• Assemble the Pot Pie:
• Transfer the filling to a pie dish or baking dish.
• Roll out the puff pastry slightly to fit over the dish. Lay the puff pastry over the filling, pressing the edges to seal. Trim any excess pastry if needed.
• Cut small slits in the pastry to allow steam to escape.
• Brush the top of the puff pastry with the beaten egg.
• Place the pie on a baking sheet to catch any drips. Bake for 20-25 minutes, or until the pastry is golden brown and puffed.
• Let the pot pie cool for 5-10 minutes before serving.

Notes

• Stake it and Nik it
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Frequently Asked Questions

• Can I make the filling ahead of time? Yes, the filling can be prepared two days before and stored in the refrigerator.
• How do I prevent a soggy crust? Ensure the filling is cooled slightly before adding the puff pastry to avoid steam making the crust soggy.
• Can I use leftover turkey? Absolutely! This recipe works well with any cooked poultry.

More Recipes to Try

• Homemade Puff Pastry
• Turkey Pot Pie with Herb Crust
• Vegetarian Mushroom Pot Pie

There’s nothing like a homemade chicken pot pie with puff pastry to bring warmth and joy to your table.

Whether cooking for family, hosting a dinner, or simply indulging in a cozy night at home, this recipe will surely become a favorite.

Share your experience in the comments below, and don’t forget to pin this recipe for later!

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