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Chicken Pot Pie with Puff Pastry Recipe

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★★★★★

4.7 from 80 reviews

This classic Chicken Pot Pie with Puff Pastry is a comforting, hearty dish featuring shredded chicken, savory vegetables, and aromatic herbs in a creamy sauce, all topped with flaky golden puff pastry. Perfect for a cozy dinner, it combines rich flavors from bacon and fresh herbs with a crisp pastry crust baked to perfection.

Ingredients

Scale

Meat and Protein

  • 3 – 3.5 cups shredded chicken breast
  • 4 slices bacon, diced

Vegetables and Aromatics

  • 1 1/2 cup sliced carrots
  • 1 1/2 cup sliced celery
  • 1 large yellow onion, diced
  • 1 shallot, diced finely
  • 8–10 cloves garlic, minced finely

Herbs and Seasonings

  • 1 teaspoon Morton kosher salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon turmeric (optional)
  • 1 Tablespoon fresh chopped thyme
  • 1 Tablespoon fresh chopped rosemary
  • 1 Tablespoon fresh chopped sage

Liquids and Thickener

  • 1/2 cup dry white wine
  • 1/2 scant cup all-purpose flour
  • 2 1/4 cups chicken stock or broth
  • 1 cup milk

Vegetables

  • 1 1/2 cups frozen peas

Pastry and Finishing

  • 1 package frozen puff pastry (14 ounces), thawed & cut into 2.5-3 inch squares
  • 1 large egg
  • 1 Tablespoon water
  • 4 Tablespoons unsalted butter

Instructions

  1. Preheat and Cook Bacon: Preheat the oven to 400°F (200°C). In a 3.5 quart shallow Dutch oven or large skillet, sauté the diced bacon over medium-low heat until most of the fat has rendered and the bacon is browned and crisp.
  2. Add Butter and Vegetables: Add the unsalted butter to the pan and stir until melted. Then add the sliced carrots and celery. Increase heat to medium and sauté for 2-3 minutes until slightly softened.
  3. Sauté Onions: Add the diced yellow onion to the pan and cook for about 10 minutes, stirring occasionally, until the onions become translucent and tender.
  4. Add Shallot and Garlic: Incorporate the finely diced shallot and minced garlic into the pan. Sauté for 2-3 minutes until fragrant, being careful not to burn the garlic.
  5. Season and Cook Herbs: Stir in the Morton kosher salt, pepper, optional turmeric, and the fresh chopped thyme, rosemary, and sage. Sauté for an additional 2 minutes to release the flavors.
  6. Deglaze with White Wine: Pour the dry white wine into the pan, scraping any browned bits off the bottom to incorporate that depth of flavor. Let the wine reduce until almost fully evaporated.
  7. Add Flour: Sprinkle in the all-purpose flour and cook for 2-3 minutes, stirring constantly, until the mixture turns into a thick paste, which helps thicken the sauce. Reduce the heat to low.
  8. Add Broth and Milk: While stirring continuously, slowly pour in the chicken stock or broth until fully combined. Then similarly add the milk, stirring to create a smooth, creamy sauce without lumps.
  9. Stir in Peas and Chicken: Mix in the frozen peas until evenly distributed, then fold in the shredded chicken breast. Turn off the heat once everything is thoroughly combined.
  10. Prepare for Baking: Smooth the filling into an even layer in the pan. If your cooking vessel is not oven safe, transfer the filling to a 3.5 quart baking dish. Place the dish on a baking sheet if it is very full to catch any spills.
  11. Top with Puff Pastry: Arrange the thawed puff pastry squares on top so they overlap and fully cover the filling, creating a nice seal.
  12. Egg Wash: Whisk together the egg and water, then brush this mixture over the surface of the puff pastry to promote a golden, shiny crust.
  13. Bake: Bake in the preheated oven for 20-25 minutes, or until the puff pastry has puffed up and turned a deep golden brown. Remove from oven and allow to rest briefly before serving.

Notes

  • Make sure to shred the chicken breast finely for the best texture and distribution in the pot pie filling.
  • If you do not have fresh herbs, dried herbs can be used but reduce the quantity by half due to their potency.
  • Use an oven-safe pan or transfer to a baking dish to prevent spills and ensure even baking of the puff pastry.
  • Let the pot pie cool for a few minutes after baking to allow the filling to set slightly before serving.
  • Optional turmeric adds a subtle earthy flavor and vibrant color but can be omitted if preferred.

Keywords: Chicken pot pie, Puff pastry, Comfort food, Chicken recipe, Hearty dinner, Homemade pot pie

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