Puff Pastry Chicken Pot Pie Recipe

Introduction

This Puff Pastry Chicken Pot Pie brings a delightful twist to a classic comfort dish. With flaky puff pastry topping a creamy chicken and vegetable filling, it’s an easy yet impressive meal perfect for any night of the week.

Ingredients

• ¼ cup unsalted butter (½ stick)
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 6 cloves garlic, minced
• 1 tablespoon fresh thyme leaves (or ½ teaspoon dried thyme)
• ¼ cup all-purpose flour
• 2 ½ cups low sodium chicken broth
• ½ cup whole milk (or heavy cream)
• 3 cups shredded rotisserie chicken (skin removed)
• 1 ¼ cups frozen peas (do not thaw)
• Salt and pepper to taste
• 1 sheet frozen puff pastry, thawed
• 1 large egg (beaten) plus 1 tablespoon water for egg wash
• Fresh thyme and parsley for garnish

Instructions

1. Step 1: Preheat the oven to 400 degrees Fahrenheit.
2. Step 2: In a large cast iron skillet, melt the butter over medium heat. Add the diced onion, carrot, and celery. Cook until the onion softens, about 3 to 4 minutes. Stir in the garlic and thyme, cooking for 1 more minute.
3. Step 3: Sprinkle the flour over the vegetables and stir well to coat. Cook for 1 minute, stirring constantly to remove the raw flour taste.
4. Step 4: Slowly pour in the chicken broth while stirring continuously to prevent lumps from forming.
5. Step 5: Once smooth, add the milk or cream. Bring the mixture to a gentle simmer and cook until it begins to thicken, about 3 minutes.
6. Step 6: Remove from heat. Stir in the shredded chicken and frozen peas. Season generously with salt and pepper, adjusting to taste.
7. Step 7: On a lightly floured surface, gently roll out the puff pastry. Cut it into 16 to 24 equal squares and arrange them on top of the chicken mixture in the skillet, overlapping slightly as desired.
8. Step 8: Brush the puff pastry with the beaten egg wash (egg mixed with water). Place the skillet on a parchment paper-lined baking sheet to catch any drips. Bake for 25 to 30 minutes, until the pastry turns a deep golden brown and is crisp.
9. Step 9: Let the pot pie rest for 5 to 10 minutes before serving. Garnish with fresh thyme and parsley if desired. Serve directly from the skillet and enjoy!

Tips & Variations

• Use heavy cream instead of milk for an even richer filling.
• Add mushrooms or diced potatoes with the vegetables for extra heartiness.
• For a vegetarian version, substitute chicken broth with vegetable broth and omit the chicken.
• Make sure the puff pastry is well chilled before rolling for easier handling.

Storage

Store leftover pot pie covered in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees Fahrenheit until warmed through to keep the puff pastry flaky. Avoid microwaving, as it may make the crust soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pot pie ahead of time?

Yes, you can prepare the filling a day in advance and refrigerate it. Add the puff pastry topping and bake just before serving for the best texture.

What if I don’t have a cast iron skillet?

You can use any oven-safe skillet or baking dish. Just make sure it’s large enough to hold the filling and puff pastry comfortably.

Puff Pastry Chicken Pot Pie Recipe

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★★★★★

4.4 from 319 reviews

• Author: Simon
• Total Time: 50 minutes
• Yield: 4–6 servings 1x

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Description

This Puff Pastry Chicken Pot Pie is a comforting and flavorful dish featuring a rich and creamy chicken filling loaded with vegetables, topped with golden, flaky puff pastry. It’s quick to prepare using shredded rotisserie chicken and baked in a cast iron skillet for a rustic, home-cooked experience.

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Ingredients

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Filling Ingredients

• ¼ cup unsalted butter (½ stick)
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 6 cloves garlic, minced
• 1 tablespoon fresh thyme leaves (or ½ teaspoon dried thyme)
• ¼ cup all-purpose flour
• 2 ½ cups low sodium chicken broth
• ½ cup whole milk (or heavy cream)
• 3 cups shredded rotisserie chicken (skin removed)
• 1 ¼ cups frozen peas (do not thaw)
• Salt and pepper to taste

Topping Ingredients

• 1 sheet frozen puff pastry, thawed
• 1 large egg, beaten
• 1 tablespoon water (for egg wash)
• Fresh thyme and parsley for garnish (optional)

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Instructions

1. Preheat the oven. Set your oven to 400 degrees Fahrenheit to ensure it’s hot and ready for baking the pot pie.
2. Cook the vegetables. In a large cast iron skillet, melt the butter over medium heat. Add the diced onion, carrots, and celery, cooking until the onion softens, about 3-4 minutes. Stir in minced garlic and thyme, cooking for an additional minute to release their flavors.
3. Add flour for thickening. Sprinkle the all-purpose flour over the cooked vegetables and stir well to coat. Cook for 1 minute to remove any raw flour taste, stirring constantly to avoid clumps.
4. Incorporate chicken broth. Slowly pour in the low sodium chicken broth while stirring continuously to create a smooth sauce without lumps.
5. Add milk and simmer. Stir in the whole milk or heavy cream, bring the mixture to a gentle simmer, and cook until it begins to thicken, approximately 3 minutes.
6. Combine chicken and peas. Remove the skillet from heat. Gently fold in the shredded rotisserie chicken and frozen peas. Season the filling generously with salt and pepper, tasting and adjusting to your preference.
7. Prepare the puff pastry topping. On a lightly floured surface, roll out the thawed puff pastry and cut into 16-24 even squares depending on your preferred size. Arrange them on top of the chicken mixture in the skillet, overlapping slightly for coverage.
8. Apply egg wash and bake. Mix the beaten egg with water and brush the puff pastry squares to give them a shiny, golden finish. Place the skillet on a parchment-lined baking sheet to catch drips, then bake in the preheated oven for 25-30 minutes or until the puff pastry turns deep golden brown and crisp.
9. Rest and serve. Allow the pot pie to rest for 5-10 minutes after baking. Serve directly from the skillet, garnished with fresh thyme and parsley if desired, and enjoy your hearty, delicious meal!

Notes

• Use frozen peas directly without thawing to avoid excess moisture in the filling.
• Substitute whole milk with heavy cream for a richer and creamier filling.
• You can prepare this dish with homemade cooked chicken instead of rotisserie chicken for a fresher taste.
• Ensure the puff pastry is properly thawed yet still cold for easier handling and better puff during baking.
• Using a cast iron skillet helps retain heat and cooks the filling evenly while developing a nice crust under the pot pie.
• If puff pastry squares overlap, they will puff up and join creating a rustic top crust.
• To avoid spills in the oven, always place the skillet on a parchment-lined baking sheet during baking.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: Chicken pot pie, puff pastry, comfort food, easy pot pie recipe, rotisserie chicken recipe