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Easy Kid-Approved Chicken Pot Pie with Puff Pastry Topping

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A quick and easy chicken pot pie topped with flaky puff pastry instead of traditional pie crust. Made with rotisserie chicken and frozen vegetables, this family-friendly dinner comes together in under 45 minutes.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk
  • 3 cups cooked chicken, shredded or diced
  • 1 1/2 cups frozen mixed vegetables
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup heavy cream (optional)
  • 1 sheet frozen puff pastry, thawed (about 9x9 inches)
  • 1 large egg
  • 1 tablespoon water
  • Flaky sea salt (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Place a baking sheet on the middle rack to preheat.
  2. In a large skillet or Dutch oven over medium heat, melt the butter. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
  3. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Sprinkle the flour over the vegetables. Stir constantly for 1-2 minutes until the mixture is dry and pasty.
  5. Pour in the chicken broth while whisking continuously. Then add the milk, still whisking. Cook until the mixture is smooth and starts to thicken, about 3-4 minutes.
  6. Stir in the dried thyme, rosemary, salt, and pepper. If using heavy cream, stir it in now.
  7. Fold in the shredded chicken and frozen mixed vegetables. Stir until everything is well combined and the chicken is heated through, about 2 minutes. Remove from heat.
  8. On a lightly floured surface, roll out the thawed puff pastry sheet to about 10×10 inches. Cut it to fit your baking dish, leaving about 1/2 inch overhang on all sides.
  9. Pour the filling into your baking dish. Lay the puff pastry sheet over the top, tucking the edges down around the filling. Cut 3-4 small slits in the top to let steam escape.
  10. Whisk the egg with 1 tablespoon of water. Brush it generously over the puff pastry. Sprinkle with flaky sea salt if using.
  11. Place the dish on the preheated baking sheet. Bake for 25-30 minutes, until the puff pastry is puffed up and deep golden brown and the filling is bubbling around the edges. Let it rest for 5-10 minutes before serving.

Notes

For best results, keep puff pastry cold until ready to use. Preheating the baking sheet helps prevent a soggy bottom. Let the pot pie rest for 10 minutes after baking to allow the filling to set. The filling can be made a day ahead and refrigerated.

Nutrition

Keywords: chicken pot pie, puff pastry, easy dinner, kid-friendly, comfort food, rotisserie chicken, quick meal

Find it online: https://spoonmira.com/easy-kid-approved-chicken-pot-pie-with-puff-pastry-topping/