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.
Ingredients
Scale
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)
Instructions
- Preheat the oven. Set your oven to 400 degrees Fahrenheit to ensure it’s hot and ready for baking the pot pie.
- 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.
- 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.
- Incorporate chicken broth. Slowly pour in the low sodium chicken broth while stirring continuously to create a smooth sauce without lumps.
- 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.
- 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.
- 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.
- 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.
- 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
