Chicken Pot Pie With Puff Pastry Recipe
Chicken pot pie with puff pastry is a classic comfort dish that brings together tender chicken, savory vegetables, and a velvety sauce, all encased under a golden, flaky puff pastry. It’s the perfect meal to warm you up on a chilly evening. With its inviting aroma and homestyle flavors, this pot pie is surprisingly easy to make. Whether for a weeknight dinner or a weekend treat, this dish guarantees satisfaction with every bite.
Ingredients Overview
The magic of this chicken pot pie starts with its core ingredients. Puff pastry, with its delicate, buttery layers, is essential for that perfect flaky crust. Using store-bought frozen puff pastry simplifies the process, but be sure to thaw it properly for ease of handling. Leave it in the fridge for a few hours, or on the counter for about 30 minutes until it’s pliable but still cool.
Chicken is the heart of this recipe. Leftover rotisserie chicken works wonders, but you can also poach your own chicken breasts. The key is that the chicken should be cooked and shredded to mix evenly with the vegetables and sauce.
Frozen peas and carrots provide convenience, and their sweetness complements the savory filling. However, feel free to use fresh vegetables if you prefer. Blanching fresh peas and carrots beforehand ensures they cook evenly in the pie. If you want to add other vegetables like corn, green beans, or mushrooms, they can be easily incorporated into the mix.
Step-by-Step Cooking Instructions
Start by preheating your oven to 400°F. This temperature ensures the puff pastry bakes to a golden crisp while the filling warms through. Begin by melting the butter in a medium saucepan. When melted, add the chopped onion, sautéing it until it becomes translucent and soft. Garlic is added next, releasing its aroma after just 30 seconds of cooking.
The flour follows, whisked in to form a smooth roux with the butter and aromatics. Cooking the flour for a brief time removes any raw taste and sets the stage for the creamy sauce. As you gradually whisk in the chicken broth and milk, the mixture thickens into a luscious, silky sauce. This is the backbone of the pot pie’s filling, rich in flavor and texture. Allow the mixture to boil and thicken for 2 minutes before adding in your seasonings – garlic powder, onion powder, black pepper, salt, and thyme. These spices elevate the dish with subtle layers of flavor.
Fold in the frozen peas, carrots, and shredded chicken, ensuring they are well coated with the sauce. Once combined, transfer everything to an 8×8-inch casserole dish.
Now, it’s time to crown the pie with the puff pastry. Roll out the pastry to fit the top of the dish, allowing a small overhang for a rustic finish. Don’t forget to cut slits in the pastry, as they allow steam to escape, preventing the crust from becoming soggy.
After applying an egg wash for that glossy finish, bake the pie for 25-30 minutes until the pastry turns a beautiful golden hue.
Recipe Tips
Avoiding a soggy bottom crust:
Ensure the filling is thick and not too runny before adding the puff pastry.
Handling puff pastry:
Keep the pastry cold but pliable to avoid tearing. If it warms up too much, return it to the fridge for a few minutes.
Leftovers:
Store leftover pie in an airtight container in the fridge for up to 3 days. Reheat in the oven to restore the pastry’s crispness.
Make-ahead tip:
Prepare the filling in advance and store it in the fridge for up to a day. This can make assembly quicker when you’re ready to bake.
What to Serve With This Recipe
This chicken pot pie is rich and hearty, so serving it with simple sides complements its flavors. Mashed potatoes or steamed green beans offer balance, while a crisp green salad adds freshness to the meal. You can also serve it with a light soup, like a vegetable broth, for a complete meal.
For drinks, a light white wine like a Chardonnay or Sauvignon Blanc pairs wonderfully with the creamy filling. For a non-alcoholic option, sparkling water with lemon or a chilled herbal iced tea works beautifully.
Finish off your meal with a sweet yet simple dessert. A warm fruit crumble or an apple pie is the perfect sweet ending to this satisfying dish.
Frequently Asked Questions
Can I use homemade puff pastry instead of store-bought?
Yes, homemade puff pastry can add even more flavor and flakiness. Just ensure it’s rolled out to the correct size and thickness for even baking.
What other vegetables can I add to this recipe?
Feel free to experiment! Mushrooms, corn, green beans, or even diced potatoes can add variety and texture. Just make sure to cook any dense vegetables like potatoes beforehand to ensure they soften inside the pie.
Can this recipe be frozen, and how should it be reheated?
Absolutely! Assemble the pie but don’t bake it. Freeze it, tightly wrapped, for up to 3 months. When ready to enjoy, bake from frozen at 375°F for about 45 minutes, or until heated through and golden on top.
What substitutes can I use for chicken in this recipe?
You can easily swap the chicken for turkey, especially around the holidays. For a vegetarian version, use beans or tofu, and swap the chicken broth for vegetable broth.
Customizing the Recipe
This chicken pot pie is endlessly adaptable. For a more earthy flavor, try adding sautéed mushrooms or a handful of spinach to the filling. If you want a richer filling, a sprinkle of cheese such as shredded cheddar or Parmesan can add depth to the sauce.
Want to switch up the protein? Turkey or even leftover roast beef works well. For a vegetarian option, swap out the chicken for beans like cannellini or chickpeas, and you have a delicious meatless version.
There’s nothing more satisfying than a homemade chicken pot pie topped with flaky puff pastry. It’s a meal that promises comfort and joy in every bite. Whether you customize the filling or keep it traditional, this recipe is bound to become a favorite. Gather your ingredients, and enjoy the flavors of this classic dish!
Ingredients
1 sheet frozen puff pastry, thawed
2 cups cooked and shredded chicken
1 medium onion, finely chopped
6 tablespoons salted butter
3 cloves garlic, minced
6 tablespoons all-purpose flour
2 cups chicken broth
1 cup milk
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon dried thyme
15-ounce bag frozen peas and carrots
1 large egg, lightly beaten, mixed with 1 tablespoon water
1 tablespoon fresh parsley, minced (optional)
Instructions
Begin by preheating your oven to 400°F. In a medium saucepan over medium heat, melt the butter. Once it has melted, stir in the chopped onion and cook for about 2 minutes, stirring occasionally to prevent sticking. Add the minced garlic and cook for an additional 30 seconds, stirring constantly.
Sprinkle the flour into the pan, whisking it with the butter, garlic, and onion to form a smooth roux. Let this cook for about 30 seconds, still whisking continuously.
Gradually pour in the chicken broth and milk, whisking constantly to combine with the flour mixture. Bring the sauce to a boil and allow it to simmer for 2 minutes, stirring to avoid lumps.
Remove the pan from heat and season the sauce with garlic powder, onion powder, salt, black pepper, and thyme. Stir well to incorporate the spices.
Fold in the frozen peas, carrots, and shredded chicken into the sauce. Make sure the vegetables and chicken are evenly distributed throughout the mixture.
Transfer the chicken and vegetable filling to an 8×8-inch casserole dish. If needed, gently roll out the puff pastry, sealing any seams, until it fits over the top of the dish with about half an inch of excess dough around the edges. Place the pastry over the filling, and make four small slits in the top to allow steam to escape during baking.
In a small bowl, whisk together the beaten egg with a tablespoon of water. Lightly brush the egg wash over the surface of the puff pastry to encourage a golden finish.
Bake in the preheated oven for 25 to 30 minutes, or until the puff pastry is beautifully golden and crisp. If desired, garnish with minced parsley before serving. Enjoy your homemade chicken pot pie with its flaky puff pastry crust!
Chicken Pot Pie With Puff Pastry Recipe
Ingredients
- 1 sheet frozen puff pastry thawed
- 2 cups cooked and shredded chicken
- 1 medium onion finely chopped
- 6 tablespoons salted butter
- 3 cloves garlic minced
- 6 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme
- 15- ounce bag frozen peas and carrots
- 1 large egg lightly beaten, mixed with 1 tablespoon water
- 1 tablespoon fresh parsley minced (optional)
Instructions
- Begin by preheating your oven to 400°F. In a medium saucepan over medium heat, melt the butter. Once it has melted, stir in the chopped onion and cook for about 2 minutes, stirring occasionally to prevent sticking. Add the minced garlic and cook for an additional 30 seconds, stirring constantly.
- Sprinkle the flour into the pan, whisking it with the butter, garlic, and onion to form a smooth roux. Let this cook for about 30 seconds, still whisking continuously.
- Gradually pour in the chicken broth and milk, whisking constantly to combine with the flour mixture. Bring the sauce to a boil and allow it to simmer for 2 minutes, stirring to avoid lumps.
- Remove the pan from heat and season the sauce with garlic powder, onion powder, salt, black pepper, and thyme. Stir well to incorporate the spices.
- Fold in the frozen peas, carrots, and shredded chicken into the sauce. Make sure the vegetables and chicken are evenly distributed throughout the mixture.
- Transfer the chicken and vegetable filling to an 8×8-inch casserole dish. If needed, gently roll out the puff pastry, sealing any seams, until it fits over the top of the dish with about half an inch of excess dough around the edges. Place the pastry over the filling, and make four small slits in the top to allow steam to escape during baking.
- In a small bowl, whisk together the beaten egg with a tablespoon of water. Lightly brush the egg wash over the surface of the puff pastry to encourage a golden finish.
- Bake in the preheated oven for 25 to 30 minutes, or until the puff pastry is beautifully golden and crisp. If desired, garnish with minced parsley before serving. Enjoy your homemade chicken pot pie with its flaky puff pastry crust!
Notes
- Stick to using frozen vegetables for this recipe.
- Be sure to cut slits in the top of the puff pastry for steam to escape.
- Apply the egg wash for a beautiful golden color on the crust.