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Chicken Pot Pie with Puff Pastry

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Chicken Pot Pie with Puff Pastry is a cozy, comforting dish featuring tender chicken, vegetables, and a creamy filling topped with golden, flaky puff pastry. A perfect weeknight dinner or hearty leftover meal.

Ingredients

  1. 2 cups cooked chicken, shredded or diced
  2. 1 sheet puff pastry, thawed
  3. 1 small onion, diced
  4. 2 carrots, peeled and diced
  5. 2 celery stalks, diced
  6. 2 cloves garlic, minced
  7. 1 cup frozen peas
  8. 4 tbsp butter
  9. 1/4 cup all-purpose flour
  10. 2 cups chicken broth
  11. 1 cup milk or heavy cream
  12. 1 tsp salt (or to taste)
  13. 1/2 tsp black pepper
  14. 1 tsp fresh thyme or parsley (optional)
  15. 1 egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large skillet, melt butter over medium heat. Add diced onions, carrots, and celery. Sauté until softened, about 5–7 minutes.
  3. Add minced garlic and cook for another 1 minute until fragrant.
  4. Stir in the flour and cook for 1–2 minutes to form a roux.
  5. Slowly pour in chicken broth and milk, whisking continuously until smooth and thickened, about 5–8 minutes.
  6. Add the cooked chicken and frozen peas. Season with salt, pepper, and fresh thyme if using. Stir to combine and simmer for a couple of minutes.
  7. Pour the chicken mixture into a baking dish or individual ramekins.
  8. Roll out the puff pastry slightly to fit your dish. Place it over the top, trimming any excess. Cut small slits in the center to allow steam to escape.
  9. Brush the pastry with beaten egg for a glossy finish.
  10. Bake for 20–25 minutes, or until the puff pastry is golden and crispy.
  11. Let it cool slightly before serving.

Notes

  • Let the filling cool slightly before adding the puff pastry to prevent a soggy crust.
  • You can use rotisserie chicken for convenience.
  • Freeze the assembled pie before baking for up to 2 months.
  • Customize with vegetables like mushrooms, corn, or green beans.
  • To reheat, cover with foil and bake at 350°F for 15–20 minutes or microwave individual servings.

Nutrition

Find it online: https://thefamilycooking.com/chicken-pot-pie-with-puff-pastry/