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Family-Favorite Chicken Pot Pie with Flaky Puff Pastry

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This quick and easy chicken pot pie uses frozen puff pastry as a flaky, golden lid instead of a traditional double crust. It’s a creamy, comforting weeknight dinner that comes together in about 45 minutes and is always a crowd-pleaser.

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 (rotisserie chicken recommended)
  • 1 cup frozen peas
  • 1 cup frozen corn kernels
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and black pepper to taste (start with 1/2 teaspoon salt and 1/4 teaspoon pepper)
  • 1 sheet frozen puff pastry, thawed (such as Pepperidge Farm)
  • 1 large egg
  • 1 tablespoon water

Instructions

  1. Preheat your oven to 400°F (200°C). Place a rack in the center position. Take your puff pastry sheet out of the fridge — it should be cold but pliable.
  2. Melt the butter in a large skillet or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften and the onions are translucent.
  3. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook the raw flour taste out and create a roux.
  5. Slowly pour in the chicken broth while whisking to prevent lumps. Add the milk the same way. The mixture will be thin at first but will thicken as it simmers.
  6. Bring the mixture to a gentle simmer (small bubbles around the edges). Cook for 2-3 minutes, stirring often, until the gravy thickens enough to coat the back of a spoon.
  7. Stir in the cooked chicken, frozen peas, frozen corn, thyme, rosemary, salt, and pepper. Mix well and remove from heat. Taste and adjust seasoning.
  8. Pour the filling into a 9-inch pie dish or 2-quart baking dish, spreading into an even layer. Leave about 1/2 inch of space at the top.
  9. Unfold the thawed puff pastry sheet on a lightly floured surface. Place it over the filling, letting the edges hang over. Trim excess, leaving about 1/2 inch overhang. Tuck edges under and crimp with a fork or fingers to seal.
  10. Cut 3-4 small slits in the top of the pastry with a sharp knife for steam vents.
  11. Whisk the egg with 1 tablespoon of water to make an egg wash. Brush it evenly over the entire pastry surface.
  12. Place the pie dish on a baking sheet. Bake for 25-30 minutes, until the pastry is puffed and deep golden brown and the filling is bubbly around the edges. If the pastry browns too quickly, tent loosely with foil for the last 5-10 minutes.
  13. Let the pot pie rest for 10 minutes before serving.

Notes

Don’t overwork the puff pastry; keep it cold for best puff. Season the filling generously as the pastry is neutral. Let the pie rest for 10 minutes before serving to allow the filling to set. Use rotisserie chicken to save time. For a vegetarian version, swap chicken for mushrooms and chickpeas and use vegetable broth. For gluten-free, use gluten-free flour and top with gluten-free biscuit dough or mashed potatoes. For dairy-free, use olive oil or vegan butter and unsweetened oat milk.

Nutrition

Keywords: chicken pot pie, puff pastry, easy dinner, comfort food, weeknight meal, family favorite, rotisserie chicken

Find it online: https://spoonmira.com/family-favorite-chicken-pot-pie-with-flaky-puff-pastry/